alexa Space Foods | 5564
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Space foods

International Conference and Exhibition on Food Processing & Technology

B. Chetan Raghavendra

Posters: J Food Process Technol

DOI: 10.4172/2157-7110.S1.010

Abstract
The development of foods suitable for extraterrestrial consumption posed unique problems. Limitations on weight, volume and stability of space food together with the lack of refrigeration favored the use of dehydrated foods on Gemini and Apollo menus. Environmental constraints, cabin pressures of 1/3 atmosphere with exposure of the food assembly to the vacuum of space in conjunction with extravehicular activities and zero gravity required special packaging and adaptation of foods considered suitable for space flight use. Requirements for acceptable, familiar, crumb free, low residue, non-gas producing, stable foods added to the complexity of the developmental effort. Four basic approaches: semisolid foods in metal tubes, dehydrated bitesize foods to be eaten dry, dehydrated foods to be reconstituted before eating and flexibly packaged thermo stabilized wet meat products have been utilized in the feeding systems developed for Projects Mercury, Gemini and Apollo. The development of each type posed many interesting technologic problems.
Biography
B. Chetan Raghavendra is pursing the B.Tech (food technology) from Acharya N.G Ranga Agricultural University. Pulivendula, Andhra Pradesh, India. He had attended one International Conference Cum Exhibition on Agri Business and Food Processing Organized by FICCI during Nov.20-22, 2011.
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