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Potential food packaging technologies for a space mission |
J. E. MARCY, Dept. of Food Science & Technology, Virginia Polytechnic Institute & State Univ., 118 FST Bldg., Mail Code 0418, Blacksburg, VA 24061-0418 The Food Packaging working group identified and analyzed technologies that would provide protection for the food from spoilage and chemical reactions. The primary objective of the Food Packaging working group was to define the packaging materials that would meet the needs of the Advanced Food System (e.g., a shelf life of 3 – 5 years). Finally, the working group did consider the impact on solid waste management, food and packaging mass and volume, and crew time. Since the food is often preserved within the food package, the Food Packaging working group, when evaluating the technologies, considered the environment that the packaging material would be used in. In addition to evaluating technologies, the Food Packaging working group spent some time discussing some options to aid NASA in their current and future endeavors. Among the technologies to be discussed are Liquid Crystal Polymers (LCP) which have exceptional oxygen and moisture barrier properties and high physical property performance compared to standard packaging polymers. LCP can be considered for barrier laminate in multi-layer structures or as monolayer material. One possibility is nanotechnology based on the inclusion of inert inorganic fillers that exhibit a platelet nanostructure. These additives can readily be compounded with a base resin such as nylon, polyethylene terephthalate (PET), and ethylene-vinyl alcohol (EVOH). Polymerized nanocomposite, oxygen-scavenging barrier nylon resin can be formed into ultra-high oxygen barrier film containing an oxygen scavenger as part of the packaging material.
Session 2, An advanced food system for long duration space missions
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