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Perchonok and Antonini (not publicly available) reported at the 2008 Human Research Program Investigators Workshop on the results of an accelerated shelf-life study of seven thermostabilized items and three bulk ingredients treatment kidney disease rocaltrol 0.25 mcg low price. These items were stored at 40°F (control) symptoms hiv cheap 0.25 mcg rocaltrol visa, 72°F (storage temperature of actual flight food) medicine 6 year course rocaltrol 0.25mcg free shipping, and 95°F (accelerated temperature) symptoms mold exposure buy 0.25 mcg rocaltrol free shipping. Sensory evaluations were conducted every 4 months for the first 2 years and every 6 months for the third year. The conclusions of the study were that the shelf-lives of the thermostabilized items range from 0 months for egg products to 87 months for a representative meat product. The thermostabilization process does not result in acceptable products for all formulations. For example, thermostabilized egg products tend to be rubbery and darken in color (Juliano et al. Furthermore, if food preparation takes too much crew time, the consumption of that food may also decrease (Smith et al. It can be concluded that if a food system has adequate levels of acceptability, variety, and usability, crew members will consume more food during their mission. Resource utilization the ineffective use of vehicle resources such as mass, waste, and crew time can affect mission success. Mass of the packaged food system is based on the mass of the food and the packaging that is surrounding the food. The mass of the food is dependent on the type of food and the quantity that is required to meet the caloric requirements of a crew. By the time of the Apollo 14 mission, the mass of the food for the crew averaged 2. The Apollo 8 crew, in 1968, preferred the newly added thermostabilized foods, which were referred to as "wetpack foods. The designers of this project assumed that fresh fruit and vegetables would be grown in the crew habitat on a planetary surface; however, the mass of the environmental growth chambers was not included in the project mass calculations. It was projected that some food processing would be conducted using bulk ingredients. French and Perchonok report that the mass of a food system using food preparation would be about 4, 200 kg. Although the foods are not overwrapped on shuttle missions, the trash that is produced by the food system can still be significant. From the study it was determined that for prepackaged foods, generally 3% of the food would be left in the package if an attempt were made to eat everything. To avoid the issues that are associated with trash accumulation on a lunar or Mars surface mission, the trash will need to be disposed of. Several studies, which attempt to balance mass, volume, crew time, and power requirements with nutrition and acceptability, have been conducted to determine the effect of a bioregenerative food system on a lunar or Mars mission. The volume, power, cooling, and crew time requirements are converted to mass using equivalency factors. The various menus supplemented the Shuttle Training Menu with frozen foods, bulk-packaged snack foods, and/or salad and/or potatoes. These crops were processed into ready-to-use ingredients outside of the chamber, leaving general cooking activities and cleanup to the crew. The amount of waste, which was accrued mostly from leftovers, ranged between 20% and 80%. This experience demonstrated a need for automated processes, a diverse menu, and improvements in recipe scaling based on crew size (Kloeris, 1998) (Category I). French and Perchonok, at the 2006 Habitation Conference (not publicly available), reported that the preliminary Bulk Ingredient Menu project determined that food preparation would require, for a crew of six, about 3 hours per day. However, in addition to the 3 hours actively spent preparing food, about 6 hours per day of passive time was required for food preparation. Passive time was defined as the preparation time that did not require a crew member to constantly watch over the process, such as the time that is involved in baking. Computer-based Simulation Information Shelf-life can be defined as the time at which a product no longer maintains its specified quality. Changes in food, whether nutritionally or in quality, occur through chemical reactions and can be modeled to determine the theoretical shelf-life. Actual shelf-life testing is required not only to confirm the rate of reactions, but also to de- Risk Factor of Inadequate Food System 309 Chapter 12 Human Health and Performance Risks of Space Exploration Missions termine which chemical reaction in the food will determine the ultimate endpoint of the shelf-life. For example, the endpoint may be the Maillard Browning reaction21 or the loss of a vitamin.
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