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Potential food preservation technologies for future space missions |
G. V. BARBOSA-CÁNOVAS and P. Juliano. Dept. of Biological Systems Engineering, Washington State Univ., 220 L.J. Smith Hall, PO Box 646120, Pullman, WA 99164-6120 In recent years NASA has sustained efforts in research to explore existing and novel food preservation technologies that will enable humans to safely consume nutritious and acceptable foods during space missions. In order to advance this effort, current conventional, and nonthermal and thermal emerging technologies, have been classified using NASA’s technology readiness level criteria. Minimization of mass and volume, water usage, power requirements, crew time, and size of equipment are some of many factors that play a decisive role for selection of the best technologies. This presentation will analyze different criteria leading to select those technologies that will meet the specifications for optimal food preservation in future Lunar and Mars missions. It will also discuss in detail a very comprehensive spreadsheet, including more than 25 technologies, that was developed with the main purpose of screening technologies in order to provide a shelf life of 3 to 5 years for food products processed on Earth, during transit in space, or at planetary bases.
Session 2, An advanced food system for long duration space missions
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