Task Last Updated:
Perchonok, Michele Ph.D.
Bulk Ingredient-Based Menu Development
ADVANCED HUMAN SUPPORT TECHNOLOGIES--Advanced life support
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NASA Johnson Space Center
PI Address 1:
Program Science Management Office
PI Address 2:
2101 NASA Road 1, Mail Code SF411
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The National Aeronautics and Space Administration (NASA) is working towards future long duration manned space flights beyond low earth orbit. The duration of these missions may be as long as 2.5 years and will likely include a stay on a lunar or planetary surface. The primary goal of the Advanced Food System in these long duration exploratory missions is to provide the crew with a palatable, nutritious, and safe food system while minimizing volume, mass, and waste. During the stay on the lunar or planetary surface, food processing could occur to provide the crew with more variety and freshly produced foods. The question has been posed on which crops should be locally grown and which crops should be shipped as staple, long shelf-life ingredients. Some specialized packaging and/or storage conditions may be required to meet the 3 to 5 year shelf life. These staple items would likely be shipped in bulk packaging, allowing for some savings in storage volume.
The objective of this project is to develop a bulk ingredient-based menu. The menu will consider previous vegetarian recipes and menus that have been developed for Advanced Life Support (ALS). The menu will be comprised of staple ingredients that can be stored for up to 5 years. These bulk ingredients will be further processed into edible ingredients and then used to prepare menu items. The menu will be supplemented with vegetable crops from the ALS approved list.
Based on the menu, the quantities of bulk ingredients and fresh vegetables will be calculated. However, several calculations or estimates need to be made, prior to obtaining the final bulk quantities. First, the mass of the inedible portion of the staple ingredient, such as the hull, will be estimated. Next, the processing yields will be determined for each of the ingredients produced. Finally, any loss experienced during the food preparation step, such as moisture, will be calculated. In all calculations, a 600-day mission with a crew of six will be used.
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A collection of vegetarian based recipes will be available within a very understandable database.
No progress report this period.