Effect of Reduced Temperature Storage on Nutrient & Quality Stability in Space Food

[摘要] The processed and prepackaged spaceflight food system is a critical human support system for manned space flights. As missions extend longer and farther from Earth over the next 20 years, strategies to stabilize the nutritional and sensory quality of food must be identified. For a mission to Mars, the space foods themselves must maintain quality for up to 5 years to align with cargo prepositioning scenarios. Optimizing the food system to achieve a 5‐year shelf life mitigates the risk of an inadequate food system during extended missions. Because previous attempts to determine a singular pathway to a 5‐year shelf life for food were unsuccessful, this investigation combines several approaches, based on science, technological advancement, and past empirical evidence, to determine their potential to extend the shelf life of the prepackaged food system for long duration missions. This study may identify food processing, packaging, and storage technologies that will be required for exploration missions and the extent that they must be implemented to achieve a 5‐year shelf life for the entire food system.

[发布日期] 2019-06-02

[学科分类] 生物科学（综合）

[关键词] ACCEPTABILITY;CAROTENOIDS;FOOD PROCESSING;FREEZE DRYING;MANNED SPACE FLIGHT;OLFACTORY PERCEPTION;RISK ASSESSMENT;SERVICE LIFE;STORAGE STABILITY;TEMPERATURE EFFECTS;VEGETABLES