Responsible Center: NASA JSC
Grant Monitor: Woolford, Barbara
Center Contact: 218-483-3701 barbara.j.woolford@nasa.gov
Unique ID: 7628
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Solicitation / Funding Source: Directed Research
Project Type: GROUND
Flight Program:
TechPort: No |
No. of Post Docs:
No. of PhD Candidates: 1
No. of Master's Candidates:
No. of Bachelor's Candidates:
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No. of PhD Degrees:
No. of Master's Degrees:
No. of Bachelor's Degrees:
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Human Research Program Elements: |
(1) SHFH:Space Human Factors & Habitability (archival in 2017)
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Human Research Program Risks: |
None
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Human Research Program Gaps: |
None
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Task Description: |
It is vital that food sent up into space for long durations maintain its nutritional and sensorial quality throughout the length of the mission. One major source of nutritional and sensorial quality loss during a long duration mission is ionizing radiation. Ionizing radiation has been used as a food safety aid for over a century now and research supports its effectiveness in reducing numbers of foodborne pathogens, extending shelf life and controlling pests. Most of these studies have used gamma rays (mostly from Cobalt-60, but also Cesium-137), high-energy electrons/electron beans or x-rays. This radiation has been applied mostly on the kiloGray doses since these levels provide the most microbial lethality. There is considerably less research available that studies the effects of low-dose radiation on the properties of food. NASA radiation experts estimate that on a 30 month mission to Mars, food will come in contact with no more than 5Gy of radiation. This objective of this study was to perform a literature search on effects of low dose radiation on food quality. Much of what is published in the literature uses doses considerably higher than 5Gy and it can be assumed if there is no significant difference of radiation at the kiloGray level, on certain components or properties of food, there will be no noted difference in these attributes at lower doses. |
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Research Impact/Earth Benefits: |
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