Author: Herbert A. Hollender
Publisher:
Published: 1964
Total Pages: 57
ISBN-13:
DOWNLOAD EBOOKPrototype foods to meet the requirements of space travelers have been investigated. These foods were required to be lightweight, easy to prepare, highly nutritious, neither thirst provoking nor gas forming, and low in crude fiber. A number of other parameters were described. Certain tubed foods were studied to determine whether they were acceptable after storage up to 15 months at 40, 70, and 100 degrees F. Many tubes showed internal swelling. Peaches, apricots, beef and vegetables, and beef and gravy in tubes with Sunex 11-8 lining were found to be acceptable in both texture and taste. Studies of Chlorella 71105 were made to modify the flavor, taste, and color and to enhance the nutritive values. Two strong objections to the use of this alga were its dark green color and its bitter gagging aftertaste. Three processes were developed to remove the bitter taste of the algae. However, further studies should be completed to identify the bitter taste.
Book Synopsis Development of Food Items to Meet Air Force Requirements for Space Travel by : Herbert A. Hollender
Download or read book Development of Food Items to Meet Air Force Requirements for Space Travel written by Herbert A. Hollender and published by . This book was released on 1964 with total page 57 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prototype foods to meet the requirements of space travelers have been investigated. These foods were required to be lightweight, easy to prepare, highly nutritious, neither thirst provoking nor gas forming, and low in crude fiber. A number of other parameters were described. Certain tubed foods were studied to determine whether they were acceptable after storage up to 15 months at 40, 70, and 100 degrees F. Many tubes showed internal swelling. Peaches, apricots, beef and vegetables, and beef and gravy in tubes with Sunex 11-8 lining were found to be acceptable in both texture and taste. Studies of Chlorella 71105 were made to modify the flavor, taste, and color and to enhance the nutritive values. Two strong objections to the use of this alga were its dark green color and its bitter gagging aftertaste. Three processes were developed to remove the bitter taste of the algae. However, further studies should be completed to identify the bitter taste.
