· .

,
\)
~1
AN EDUCATI ON AL PUBLICAT ION OF THE
NATIONAL AER ONAUT ICS AND SPACE ADMINI STRATI ON

NF·41 /12·6 7

Food For Space Flight _2 2 0 4 5

When man ventures into the hostile environment
of space, he must take with him all the things he
needs to keep him alive and comfortable: food,
clothing, shelter, even the air he breathes and the
water he dri nks. For protection during space fl ight ,
the ast ronaut must have a spacecraft specially
designed to shelter him from the hazards of space .
He also requires a spacesuit which can be pressur·
ized to protect him during extravehicular activity or
in case of spacecraft cabin pressure failure . For
body energy, he must have food that is highly
nutritious and specially prepared to be handled and
Meal with Space Food Meal Equivalent
eaten during the cond~n~e~ountered in space
flight .
Explorers and travelers have always had to face
the problem of how to carry enough food for their
journey. They had to limit the size of their load
and also find ways to keep the food from spoiling.
This problem was especially important during the
days of travel by sailing ships on long sea voyages .
Not only was it necessary that the food remain
edible throughout the voyage ; it also had to provid e
the nutrients needed to avoid malnutrition and
vitamin deficiency diseases.
 Very early in history, man discove red th at food
would keep longer if it were dri ed an d kept in a cD'tl1
dry place until ready to be eate n. Grai ns of all kin ds
could be stored for a ve ry long t ime if th ey were
kept dry. Even meat and f ish and certa in frui ts
could be kept for long periods of ti me if th ey were
cut into thin strips and dri ed in the sun or over an
open f ire . Man also found th at rubbi ng th e food
wit h salt or soaking it in salt water helped t o pre-
serve the food and improve its flavor . Thus, the first
" dehydrated" and "cured" food s were prepa red .
Later, man developed ways of cook ing and stor-
ing food in sealed conta iners, so that a wi der
variety of foods cou ld be stored or carried on
journeys. Eventual ly, he devel oped the processes
fo r refrigerating and quick-freezing, whi ch hel ped
to preserve t he f resh food fla vo r as well as prevent
spoilage.
Howeve r, t hese modern fo rms of preserved food
products are not su it abl e for use on space fl ights.
Because of weight an d spa ce limit ations in the
spacecraft, the food wh ich t he astronauts ta ke with
th em must be very li ght we ight and req uire very
little storage space and no refri gerati on. Conven i-
ence in handl ing is also im portant. Mea l compo-
nents must be eaten directly from a sealed conta iner,
because the condition of relative weightl essness
during space flight makes it impossib le to keep
Origin al Mercury Food Provisions
I
~.
sol id foods on a plate or liquids in an open cup. To
rr~et these requirements, special procedures for
preparing, packaging, and storing food were devel-
oped for United States manned space flights .
FOODS FOR PROJECT MERCURY
Although most of the early manned flights in
Project Mercury were of short duration and did not
require storage of complete meals, the Mercury
astronauts tested the physiology of swallowing
so lids and liquids is a state of weightlessness.
Tubed foods and compressed dry food mixes in
cube form were used for these experiments. No
problems were experienced in chewin g, drinking,
and swallowing. The tubed foods were similar to
those previously developed for Air Force pilots for
use at high altitudes . These foods consisted of
pureed meats , vegetables , and fruits, packaged in
collapsible alum inum tubes.
During space flights, when the space suit was
not pressurized , the face plate was opened to allow
the food to be squeezed directly from the container
into the mouth. Cubed foods were also eaten with
the face plate open . If the space suit was pressur-
ized, a plastic tube was attached to the metal food
t ube and then inserted through an opening in the
face plate . The food was then squeezed from the
container, thro ugh the tube, and into the mouth
Eat ing in a Space Environment
of the astronaut without opening the face plate.
Special coating materials were applied to the
inner surface of the aluminum tubes to prevent
formation of hydrogen gas, which would have
resulted from reaction between the metal and the
acids in certain foods , such as applesauce. Preci-
sion filling and sealing techniques were devised to
eliminate any trapped gases which might expand
and rupture the container when the pressure in the
spacecraft cabin was reduced . A new gasketing
material was developed to increase protection
against leakage or spoilage during storage. Special
in-the-tube sterilization techniques were also em-
ployed to preserve the contents.
The average tube of food weighed 5% ounces,
with the aluminum tube accounting for a large pro-
portion of this weight. The weight of the tube in
proportion to the weight of the food was considered
to be too high, but subsequent development of a
lightweight plastic container helped to overcome
this problem.
During the later Mercury flights, bite-size foods
were tested. These were solid foods processed in
the form of compressed and/or dehydrated 3;4-inch
cubes which could be rehydrated by the saliva in
the mouth as the food was chewed. Foods such as
cinnamon toast, sandwich sections, compressed
cakes of various kinds, and enriched cereals with
Examples of Food and Hardware used on Gemini III and Gemini IV Missions
fruit were provided in this form . In most cases they
were coated with an edible gelatin material , to
control stickiness and greasiness and prevent
crumbl ing. These food items were vacuum-packed
in a container made of a four-ply laminated plastic
film to protect them from moisture, loss of flavor,
oxygen invasion, and microbial spoilage.
FOODS FOR THE GEMINI PROGRAM
To provide food for the Gemini Program that
was more nearly like that eaten in an earth environ-
ment, the freeze-dehydration process was used.
Freeze-dehydration or freeze-drying is a process in
which moisture is removed from a quick-frozen food
product without appreciably changing its shape,
color, or taste. The process provides foods which
can be rehydrated quickly within their own contain-
ers and which closely resemble the freshly pre-
pared product in taste and texture. Foods prepared
for freeze-drying are sliced, diced, granulated,
powdered, or liquefied to facilitate processing. After
the food has been cooked or otherwise processed,
it is quick-frozen . The frozen food is then placed on
drying trays which are inserted in a special vacuum
chamber where the pressure is reduced to 1,500
microns (about .06 inch) of mercury or less. Heat
is applied gradually through heating plates or coils,
raising the temperature of the trays to 200-300° F.
3
Temperatures are then gradually reduced so that
the temperature of the dried product does not
exceed 140 0 F. Under these conditions the ice
crystals in the frozen product change directly from
a solid to a gaseous state-a process called sub-
limation "' -and the vapor is withdrawn from the
vacuum chamber through a condenser tube.
The freeze-dried food emerges with a porous
texture and is extremely lightweight, retaining only
two or three percent of its original water content. In
practically all cases , only water is removed by the
freeze -drying process , and the essential oils and
ot her carriers of flavor remain . The freeze -dried
food is vacuum-packed in a four-ply laminated
plastic containe:r similar to that used for the bite-
size food . However, in this case, the container is
fitted with a one-way spring -activated water injec-
tion valve at one end and a folded eating tube at
the other end. In this type of container, freeze-dried
food can be kept at room temperature for long
periods of time.
To prepare the freeze -dried food for consump -
tion , the astronaut inserts a pistol -like water probe
through the valve and injects a prescribed amount
of water into the container for rehydrating the
food . When the food is rehydrated , the astronaut
cuts a plastic strip which holds down the folded
eating tube and unfolds the tube. This tube serves
as a passage through which the food is squeezed
from the container directly into the mouth . After
the food has been eaten, the astronaut removes a
germicide tablet from a pouch attached to the
outside of the food package, and places the germi-
cide inside the package to inhibit spoilage of the
residue .
All space food is prepared and packaged to with-
stand the following conditions:
1. Temperatures ranging from about 20 0 F. to
135 0 F.
2. Pressures ranging from 19.7 psia (pounds
per square inch absolute) at 70 0 F. (the
pressure at which the spacecraft is purged
prior to launch) to approximately 1 x 10- 12
psia , near vacuum condition, at 100 0 F. (the
temperature expected in the spacecraft when
the cabin is open during extravehicular ac-
tivity and in the sunlight).
3 . Relative humidity which may vary from 30
percent to 90 percent
·Subl i mation means the change o f a solid directly to a vapor
wi t hout becoming a liqu i d . A good ex ample of sublimation is " dry
ice ·' (which is solidified carbon dioxide) changing d i rectly to carbon
d io xi de gas without pass i ng through a liquid stage.
4
4 . Cabin atmosphere of 100 % oxygen
5. Acceleration load force of 1 to 7.25 g's (7.25
ti mes the force of gravity)
Production guides for NASA space foods estab-
lish strict requirements regarding size and weight,
as well as the microbiological standards to be
maintained to insure low bacterial count. The
guides also require that specific weighed amounts
of the rehydratable foods must reconstitute com-
pletely with a given amount of water, at a given
temperature , within a specified time. The reconsti-
tuted product must possess a pleasing aroma and a
flavor closely resembling that of the original fresh
food item . Random samples are tested to assure
that the finished product conforms to these
requi rements.
APOLLO PROGRAM FOODS
Experience gained during the Mercury and
Gemini missions in the preparation, handling, and
consumption of space foods provided a valuable
background for the development of foods for the
Apollo Program. Apollo foods are similar to the
bite-size and rehydratable products used in the
Gemini missions , with add itional food items pro -
vided to give the astronauts a wider variety of
preference in the selection of flight menus .
To increase food palatability, the Apollo space-
craft is equipped to provide either hot or cold
water for reconstituting foods and beverages. Water
from the potable water supply can be heated to
about 150 0 F. in a ten fluid ounce capacity reser-
Examples of Freeze-dehydrated Foods for Apollo
,
PEACHes
ALMON A~AO
 P AS COCOA

ORANGE DRINK 1

Examples of Freeze -dehydrated Foods for Apollo

Examples of Cubed Foods for Apollo

DATE FRUIT CAKE BEEF SA OWICHES

A WIeHE STRA W BE RY CU ES

5
 DAY 1 DAY 2
Meal 1 Type Calories Meal 1 Type Calories
Peaches R* 98 Bacon Squares .. . __ . . . . . .. B 180
Sausage Patties . _ . .... . _ . _ R 223 Textured Ham and App lesauce R 127
Toasted Bread Cubes ... . . _ . B* 215 Apricot Cereal Cubes .. __ . .. B 171
Orange Drink (21 gms) .... _ . R 83 Chocolate Cubes . _... _ ... _ B 180
619 Cocoa (42 gms) ... _ . . . . _. . R 190
848
Meal 2
Corn Chowder (56 gms) R 252 Meal 2
Cheese Sandwiches .... _ . .. B 158 Chicken Salad . . .. __ _ ... _. R 237
Chocolate Cubes .. . . .... _ _ B 180 Beef Sandwiches .... _ . ' .' _. B 138
Brownies .... _ . _ . . _ . . . . B 321 Date Fruitcake . __ ... _ .... _ B 393
Cocoa (42 gms) . _ . . . . . . . . . R 190 Pineapple·Grapefru it Drink
1101 (21 gms) .... . .... _ . _ .. R 83
851

Meal 3
Tuna Salad ... . ... . . _ . . . .. R 214 Meal 3
Pea Soup (49 gms) . _ . . . . .. R 220 Beef Pot Roast R 119
Chocolate Pudding (70 gms) . . R 307 Potato Soup . . ... _ ... __ . . . R 220
Graham Cracker Cubes . _ . . .. B 239 Brownies ............ . . . . B 321
Pineapple-Grapefruit Drink Chocolate Pudd ing (70 gms) .. R 307
(21 gms) .. __ _...... _ . _ R 83 Grapefruit Drink (21 gms) R 83
1063 1050
Total .. _ . . . ... .. __..... . 2783 Total .... ____ .... ... . __ _ 2749

* R-RehYdratable
* B-Bite-size (6-8 cubes)

voi r, every thirty minutes , for use in preparing hot
food. One ounce of hot water is released from the
rese rvoir through a fixed water dispenser each time
the release button is pressed. Cold water is f ur-
nis hed from a water chiller which coo ls six
ounces of water to 50° F. eve ry 24 minutes. The
water is drawn through the fi xed water dispenser or
a po rtable hand-held water probe which meters 1/ 2 -
ou nce increments of cold water for d ri n ki ng or for
preparation of cold foods and beverages.
The menu listed be low is an example of a two-
da y food selection by an astronaut for an Apollo
mission .
A random sample of each space food item is
an alyzed to dete rmine its exact caloric and nutrient
value , and this information is used in the prepara·
t ion of a balanced menu . This information also
provides a bas is fo r calcul ating the nutrient intake
for each man for each day and for the total mission .
Each astronaut is furnished 1.4 pounds of food
per day, which provides a total intake of approxi ·
mately 2800 calo ries. The nutrit ional content is
balanced to provide 20% protein , 62% ca rbohy·
drates, and 18% fats . The caloric distri but ion is
17 % f rom protein, 51 % f rom carbohydrates , and
32 % from fats.
All food and beverage pac kets fo r one meal for
one man are placed in alumi num overwrap pack·
ages . Each ove rwrap has a color·coded tab to
des ignate the mea ls selected by each ast ronaut.
Crew members are also furnished items fo r persona l
hygiene , includ ing chew ing gum (for after mea ls) ,
tooth brush , wet cleansi ng cloth , dry cleans ing cloth
and towels . Both the food and the hyg iene com ·
ponents are stored aboard the Apollo spacec raft in
firep roof co nta ine rs.

6
 Nutritional studies conducted for NASA * showed
that the nutrient value of space flight food was as
good as the equivalent fresh food, and that under
simulated space flight conditions, nutrient require-
ments were not significantly different than expected.
In these studies, a group of test subjects performed
a prescribed schedule of work, exercise, relaxation,
and sleep, wearing a venti lated pressure suit con-
tinuously during fourteen -day and twenty-eight-day
test periods. The studies indicated that approxi-
mately 2680 calories per day were required for
subjects weighing about 68 kilograms (150
pounds) and a proportionately greater number of
One-meal Overwraps with Components
Color code designates type of meal
APOllO MAN - MEAlS , COlOR CODED
· Conducted by the Aerospace Medical Research Laboratories at
Wright· Patterson Air Force Base.
calories for heavier subjects.
Nutritional studies will be conducted by the
Apollo astronauts to obtain new data for deter-
mining the caloric energy requirements needed
during periods of activity in weightlessness. These
data will provide new guidelines for the preparation
of in-flight menus to meet the nutritional needs of
each individual.
The food products prepared for Mercury, Gemini ,
and Apollo missions illustrate the evolution of food
for use in space. Improved and more elaborate food
systems are yet to be developed for space flights
which may be extended for long periods of t ime.
WAHl. DISPENSER . METERING
APOllO MAN M EAlS ,C OlOR CO O 0
Apollo Meal Overwrap with Equipment
Personal Hygiene Material
7
 I
I
I
TEACHING SUGGESTIONS AND ACTIVITIES
0 1
Suggested Vocabulary List
l. subl i mation 5. cube 9 . reservoi r
2. kilogram 6. laminated 10. potable
3 . dehydration 7. micron 1l. freeze -dehyd rated or
4 . germicide 8. probe freeze-d ri ed

Suggested Activities
l. Discuss the reasons for establ is hing strict
weight, volume, packaging , and nutritional
requirements for space food .
2. As a class preject, have the pupils make a
t ime line showihg the development of food
process ing from l the prehistoric caveman era
to the present space age .
3. To provide fo a simulation of the eating of
space foods, purr e some food in a blender and
sea l the pureed rood in small plastic bags. Let
t he pupils imagi ~ e that they are taking a space
t rip and must eat the food as astronauts would.
Show them how to clip a small hole in one
corne r of the bag and squeeze the food into
t he mouth.
the approxi mate 2800 calories needed by the
astronauts per day. Encourage the ch ildren to
prepare other arithmetic problems from the
information given on page six .
6. One kilogram weighs 2 ~ (2.2) pounds . Let
the students determine the weight of 15 kilo-
grams in pounds.
7. Ask the pupils to bring to class some of the
fruit from commercial cereals containing freeze-
dried fru it. Place the fruit in a small bowl with a
small amount of water for a few minutes. Let
the pupils observe what happens to the fruit and
to the wate r. Ask them : Is the fruit still as hard
as when it was first placed into the bowl of
water? Let them measure the water before and I

4. Let the children check the menus on page six after the fruit is placed in the bowl. Weigh the 0 1
t o see whether the astronaut meals include t he fruit before and after rehydration.
basi c fou r food requ ire ments and the proper 8 . Assign pupils to make a report to the class
I
I
am ounts of each . on Franc is Appert and on how and why he
5. Usi ng the information on page six, write t he
I
deve loped the process of canning.
number of calories for each mea l for each day 9 . Assign pupils to read about Louis Pasteu r
on the blackboard . Let the children add the and report to the class on what contributions
caloric values to see whether the foods provide he made to the food processing industry.

NASA FACTS IS AN EDUCATIONAL PUBLICATION OF NASA' S OFFICE OF PUBLIC AFFAIRS, EDUCATIONAL PROGRAMS DIVISIO N.
A MAILING LIST IS MAINTAINED FOR FREE DISTRIBUTI O N TO TEACH ERS: TO REQUEST LISTIN G FOR NASA FACTS WRITE
TO PU BLI CATIONS DISTRIBUT ION . FA D-2. NATIONAL AERONAUTI CS A N D SPACE ADMINISTRATION , WASHINGTON . D.C. 20546 .
For, -sale by t h e Superinten dent of Documen t s. U.S. Government Prin t i ng Office. Wa s h in gton. D.C. 20402 - Price
<tt u. s. GOVERNMENT PRIHTING OFFI C E : 19&8 0 - 2.90- 4 12
20 cents
o
8

~-- - - - -- - - - - -
j