Spaceship is a type of food product created and processed for consumption by astronauts in outer space. These foods have special requirements to provide balanced nutrition for individuals working in space, while it is easy and safe to store, prepare and consume in a loaded environment without machines from manned spacecraft.
In recent years, space food has been used by countries involved in space programs as a way to share and showcase their cultural identity and facilitate intercultural communication. Although astronauts consume a variety of foods and drinks in space, the initial idea of ​​The Man in Space Committee of the Space Science Board in 1963 was to supply astronauts with dietary formulas that would supply all the necessary vitamins and nutrients.
Video Space food
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For lunch at Vostok I (1961) Yuri Gagarin eats from three 160 g toothpaste type tubes, two of which contain a portion of primeval meat and one containing chocolate sauce.
In August 1961, Soviet Cosmonaut Gherman Titov became the first man to experience space sickness in Vostok II; he holds the record for being the first person to vomit in outer space. According to Lane and Feeback, the show "touted the need for aviation space nutrition."
One of John Glenn's duties, as the first American to orbit the Earth in 1962, was experimenting with eating in weightless conditions. Some experts worry that without weight will interfere with swallowing. Glenn has no difficulty and determined that microgravity does not affect the natural swallowing process, which is possible by the esophageal peristaltic movement.
Astronauts in Mercury's next mission (1959-1963) did not like the food provided. They eat bite-sized cubes, freeze-dried powders, and semiliquids tubes. The astronauts find it unattractive, have difficulty in rehydrating frozen-dried foods, and do not like having to squeeze the tubes or collect the crumbs. Prior to the mission, the astronauts were also fed a low-residual breakfast, to reduce the likelihood that they would defecate on the flight.
Project Gemini and Apollo (1965-1975)
Some food problems from Mercury's mission are aimed at the next Gemini mission (1965-1966). The tube (often heavier than the food it contains) is abandoned. Gelatin coatings help prevent bite-sized rock from collapsing. A simpler rehydration method is developed. The menus are also expanded to include items such as shrimp cocktail, chicken and vegetables, toast, butterscotch pudding, and apple juice.
The Gemini III crew tucked corned beef sandwiches in their space. Commander of Mission Gus Grissom liked corned beef sandwich, so Pilot John Young brought one, encouraged by fellow astronaut Walter Schirra. However, Young should only eat approved foods, and Grissom should not eat anything. The floating bread loaf poses a potential problem, causing Grissom to throw away the sandwich (though he enjoys it) and the astronauts are slightly reprimanded by NASA to act. A congressional hearing was called, forcing NASA's deputy administrator, George Mueller, to promise no repetition. NASA is very careful about what astronauts bring to future missions.
Prior to the Apollo program (1968-1975), early space food development was conducted at the US Air Force Aerospace Medical School and Natick Air Labs. Various food choices continue to grow for Apollo missions. The new availability of hot water makes the rehydration of frozen-dried foods simpler, and produces more intriguing results. "Spoons" allow for more normal eating practices. Food can be stored in a special zip-closure container, and the moisture allows it to stick to the spoon.
Apollo 11 (1969)
On Sunday, July 20, 1969 Buzz Aldrin, on the moon, partakers of the sacraments of Holy Communion of Presbyterian Communion, which had been consecrated by his pastor, Rev. Dean Woodruff, two weeks before the space mission.
I poured wine into the cup our church gave me. In gravity one-sixth of the month, the wine was curled up slowly and gracefully by the side of the cup. It is interesting to think that the first liquid ever poured into the moon, and the first food eaten there, is the element of fellowship. --Buzz Aldrin
Aldrin received the Eucharist at the same hour that his local church did on the Sabbath that Sunday and he later stated that "I feel especially my union with our church at home, and with the Church everywhere." Skylab (1973-1974)
Larger living spaces at the Skylab space station (1973-1974) allow for refrigerators and freezers on-board, allowing fragile and frozen items to be stored and making microgravity a major obstacle. When Skylab solar panel is damaged during its launch and the station must rely on minimum power from the Apollo Telescope Mount until Skylab 2 crewmembers make repairs, refrigerators and freezers are among the systems that Mission Control operates.
The menu includes 72 items; for the first time about 15% were frozen. Shrimp cocktail and butter pastry are consistent favorites; Newburg lobster, fresh bread, processed meat products, and ice cream are among other options. A dining room table and chairs, tied to the floor and equipped with legs and thigh restraints, allows for a more normal eating experience. The tray used can warm the food, and has a magnet to hold the cutlery and scissors used to open the food container. The food is similar to that used for Apollo, but canned for preservation; the crew finds it better than Apollo but still unsatisfactory, partly because the food is different in space than on Earth. Frozen food is the most popular, and they enjoy spicy food because of the head congestion of the weights that blunt their sense of smell and smell. No weight also complicates eating and cleaning; the crew spent up to 90 minutes a day on housework.
After an astronaut request, NASA bought Paul Masson Rare Cream Sherry for a Skylab mission and packed some for testing on a reduced gravity plane. In the smell of microgravity quickly permeated the environment and the agent found that sherry triggered a gag reflex. Concerns over public reaction to taking alcohol into space caused NASA to cancel its plans, so astronauts drank the supplies purchased while consuming their pre-mission special food.
The astronauts of the Apollo-Soyuz Test Project (1975) received Soviet space food samples when the combined crew ate together. Among the foods provided by Soyuz 19 are canned beef tongs, packaged Riga buns, and borscht tube (beet soup) and caviar. The borscht was labeled "vodka".
Interkosmos (1978-1988)
As part of the Intercosmos space program, the Soviet allies have actively participated in the research and deployment of space technology. The Institute of Cryobiology and Lyophilization (now the Institute of Cryobiology and Food Technology), founded in 1973 as part of the Bulgarian Academy of Sciences, has since been producing space food for program purposes. The menu includes traditional Bulgarian dishes such as tarator, sarma, musaka, lyutenitza, kiselo mlyako, dried vegetables and fruits, etc.
Maps Space food
Modern
Today, fruits and vegetables that can be stored safely at room temperature are eaten in space flight. Astronauts also have a wide variety of main dishes to choose from, and many have requested a personalized menu from the list of available foods including items such as fruit salad and spaghetti. Astronauts sometimes ask for the jerky for flight, because it is light, calorie-dense, and can be consumed in orbit without packaging or other changes.
- China : In October 2003, the People's Republic of China embarked on their first manned space flight. Astronaut, Yang Liwei, brings with it a special processed yuxiang pork (simp: ????; trad: ????), chicken Kung Pao (simp: ????; trad: ????), and Rice Eight Treasure (simp: ???; trad: ???), along with Chinese herbal tea. Food made for this flight and the next manned flight in 2007 has been commercialized for sale to the mass market.
- Italian : Commercial company Lavazza and Argotec developed an espresso machine, called ISSpresso , for the International Space Station. It can also brew other hot drinks, such as tea, hot chocolate, and broth. On May 3, 2015, Italian astronaut Samantha Cristoforetti became the first to drink freshly brewed coffee in space. While the device serves as an improvement in the quality of life above the station, it is also an experiment in fluid dynamics in space. Brewing machines and drinking cups are specifically designed to work with liquids with low gravity.
- Japan : The Japan Space Exploration Agency (JAXA) has developed traditional Japanese food and beverages such as matcha, yokan, ramen, sushi, soup, rice with ume to be consumed in orbit. The food has been produced in collaboration with Japanese food companies such as Ajinomoto, Meiji Dairies, and Nissin Foods.
- Korea : In April 2008, South Korea's first astronaut Yi So-yeon was a crew member at the International Space Station and brought a modified version of Korean national dish, kimchi. It took three research institutes a few years and over a million dollars in funding to create a fermented cabbage dish version suitable for space travel.
- Russian : At ISS, the Russian crew has more than 300 dishes. Examples of daily menu can be:
- Breakfast: curd and nuts, mashed potatoes with nuts, apple quince chips, coffee without sugar and vitamins.
- Lunch: pink jelly cold, borsch with meat, curry with buckwheat, bread, black currant juice, unsweetened tea.
- Dinner: rice and meat, broccoli and cheese, nuts, tea with sugar.
- Second dinner: dried beef, cashews, peaches, grape juice.
Swedish astronaut astronaut Christine Fuglesang was not allowed to bring a deer jerky with her on a shuttle mission because "weird" to America soon before Christmas. He must go with the deer instead.
NASA's Advanced Food Technology Project (AFT) is currently researching ways to ensure adequate food supplies for long-space exploration missions.
Processing
Designing food for consumption in space is often a difficult process. Food must meet a number of criteria to be considered appropriate for space. First, food must be physiologically appropriate. In particular, it should be nutritious, easy to digest, and tasty. Second, food must be engineered for consumption in zero gravity environments. Thus, food should be light, well packed, quick to serve and require minimal cleaning. (Foods that tend to leave crumbs, for example, are not suitable for space.) Finally, food requires minimum energy expenditure during its use; they should save well, open easily and leave a bit of waste behind.
Soft drinks have been tried in space, but are not preferred because of the burping changes caused by microgravity; without gravity to separate the liquid and gas in the stomach, the belching produces a sort of vomit called "wet burping". Coca-Cola and Pepsi were first brought on STS-51-F in 1985. Coca-Cola has flown on the next mission in a specially designed dispenser that utilizes BioServe Space Technologies hardware used for biochemical experiments. Mir Space Station brought Pepsi cans in 1996.
Beer has also been developed which counteracts the reduction of taste and smell of reception in space and reduces the possibility of burping (vomiting caused by burping) in microgravity. Produced by Vostok 4-Pines Stout, a validated parabolic flight experiment that the carbonation reduction recipe meets the criteria devoted to space. Barley harvested from plants grown for several generations in space has also been brought back to Earth to produce beer. Although it is not a space food (it uses the same 'Earth' carbonation recipe), this study does show that the ingredients grown in the room are safe for production.
Bread space has proved elusive due to various challenges. In 2012, a method is recommended in which the dough is yeasted by dissolved CO
2 (compared with yeast) and cooked with low temperature process. This can allow fresh toast from bulk materials in future space.
Packaging
Packaging for space food serves the main purpose of conserving and containing food. The packaging, however, should be light, easy to dispose of and useful in the preparation of food for consumption. The packaging also includes bar-code labels, which allow for astronaut diet tracking. These labels also explain the preparation instructions for food in English and Russian.
Much of the food from the Russian space program is packaged in cans and cans. It is heated through an electro-resistive (ohmic) method, opened with a can-opener, and the food in it is consumed directly. The Russian soup is hydrated and consumed directly from their package.
NASA space food is packed in a retort pouch or using frozen drying. They are also packed in a sealed container that enters the tray to keep them in place. The tray includes a strap at the bottom, allowing astronauts to attach trays to anchor points such as feet or wall surfaces and include clips to retain beverage bags or equipment in a microgravity environment.
Type
There are several classifications for food sent into space: Beverage (B) - Freeze dried beverage mix (coffee or tea) or flavored drinks (lemonade or orange drink) provided in sealed beverage bags. Coffee and tea may have added powder and/or sugar cream depending on personal taste. Empty drink bags are provided for drinking water.
Staples and more general spices do not have a classification and are known only as item names:
- Shelf Stable Tortilla - Tortillas that have been heat treated and packaged specifically in an oxygen-free nitrogen atmosphere to prevent mold growth.
- Seasoning - Liquid salt solution, oily pepper paste, mayonnaise, tomato sauce, and mustard.
Consumer derivation
Utilizing the popularity of Apollo space missions, Pillsbury marketed "Food Sticks" (also known as "Food Sticks") to the consumer market in the early 1970s. Fourteen individually packed sticks are packed in boxes, and come in six flavors such as peanut butter, caramel, and chocolate. Food Sticks are marketed as "nutritious balanced food between snacks".
Most of these products can now be found at NASA Space Center's gift shops, general new stores or in Army Surplus stores. A popular example is frozen dried ice cream. Campers have used products like Tang because of their reliability, but some others, like many frozen dried foods, contain fragrances that can attract bears, puma, and other forest animals.
Tang, originally marketed in 1959, also saw an increase in popularity during this era due to the entry of manned spacecraft.
See also
- airline food
- HI-SEAS
- Eat, Ready to Eat
References
External links
- Space food by NASA Human Spaceflight
- Space food fact sheets by NASA
- Aerospace Food Technology (1969) by NASA
- Dining on the Space Station on YouTube by NASA/Scott Kelly
- "Beyond Tang: Food in Space" by NPR
Source of the article : Wikipedia
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