Current processing and packing technology for space foods: a review

Abstract

With the launch of aerospace business, the national space agency has been working actively to improve the living environment of astronauts in outer space. Since 1980s, space food has been greatly enriched, except the differences in form, most of the foods on earth can be enjoyed in space. In this article, the space foods are classified, in general divided into five parts that include natural form food, intermediate moisture food, thermostabilized food, rehydrating food and irradiated food. New type of space food processing technology is also reviewed, including freeze-drying, irradiation sterilization, high pressure processing, microwave assisted thermal sterilization, food 3 D printing and the packaging of space food products, mainly including the packaging materials already used by the present space food system, and the feasibility analysis of some emerging high barrier packaging materials in the research stage. Finally, the review highlights the prospects of future space food system, including the development of in-orbit food preparation technology and the research of life support system.

Keywords:

• Space food
• food system
• food production
• food packaging
• life support system

Additional information

Funding

The authors acknowledge the financial support from the National Key R&D Program of China (Contract No. 2017YFD0400501), the 111 Project(BP0719028), China State Key Laboratory of Food Science and Technology Innovation Project (Contract No. SKLF-ZZA-201706), National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (Contract No. FMZ201803), which have enabled us to carry out this study.