Space food is a type of food product created and processed for consumption by astronauts during missions to outer space. The food has specific requirements to provide a balanced diet and adequate nutrition for individuals working in space while being easy and safe to store, prepare and consume in the machinery-filled weightless environments of crewed spacecraft. Most space food is freeze-dried to ensure long shelf life.
In recent years, space food has been used by various nations engaging in space programs as a way to share and show off their cultural identity and facilitate intercultural communication. Although astronauts consume a wide variety of foods and beverages in space, the initial idea from The Man in Space Committee of the Space Science Board in 1963 was to supply astronauts with a formula diet that would provide all the needed vitamins and nutrients.
There are several classifications of space food, as follows:
Beverages (B) - Freeze dried drink mixes (coffee or tea) or flavored drinks (lemonade or orange drink) are provided in vacuum sealed beverage pouches. Coffee and tea may have powdered cream and/or sugar added depending on personal taste preferences. Empty beverage pouches are provided for drinking water.
Fresh Foods (FF) - Fresh fruits, vegetables, and tortillas delivered by resupply missions. These foods spoil quickly and need to be eaten within the first two days of the package's arrival to the ISS to prevent spoilage. These foods are provided as psychological support for astronauts who may not return home for extended periods of time.
Irradiated (I) Meat - Beef steak that is sterilized with ionizing radiation to keep the food from spoiling. NASA has dispensation from the U.S. Food and Drug Administration (FDA) to use this type of food sterilization.
Intermediate Moisture (IM) - Foods that have some moisture but not enough to cause immediate spoilage. Examples include sausage and beef jerky.
Natural Form (NF) - Commercially available, shelf-stable foods such as nuts, cookies, and granola bars that are ready to eat.
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Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product and lowering pressure, removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat. Because of the low temperature used in processing, the rehydrated product retains much of its original qualities. When solid objects like strawberries are freeze dried the original shape of the product is maintained.
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