Search NASA⌕ Search

SEARCH · Search NASA

Results for “Food Technology”

Search indexed NASA NTRS and DOE OSTI research on propulsion, heat transfer, battery materials and energy systems. Follow report and document links to the original sources.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 55 records · Page 3
All sourcesNASA NTRSDOE OSTI
DOE OSTI2026

Material efficiency technologies in the food and beverage industry

The U.S. food and beverage (F&B) sector is a major contributor to manufacturing gross domestic product and supports substantial employment and economic activity, while exerting significant pressures on land and water resources. At the same time, the industry faces growing expectations to balance its resource-intensive operations without compromising cost competitiveness. Material inefficiencies across the F&B value chain, particularly in raw material use and product loss/waste, lead to substantial financial losses and resource depletion. Thus, the F&B sector requires adoption of solutions and measures to avoid food wastage, reduce raw material consumption and valorize waste to high-value added products. This work presents a comprehensive understanding of the various technology solutions available for the F&B sector. The following two research questions are addressed: “What are the mid-to-high Technology Readiness Level technologies or measures to reduce material use and enable waste valorization in the F&B sector? What are the barriers to their commercial deployment? Additionally, what targeted research and development efforts are needed to overcome these barriers and accelerate their scale-up?” The findings are intended to support evidence-based decision-making, guide strategic investment, and help stakeholders strengthen resilience and competitiveness across the F&B sector.

Nain, Preeti [ORNL] (ORCID:0000000258358959)↗
NASA NTRS2011

Comparison of Traditional and Innovative Techniques to Solve Technical Challenges

This slide presentation reviews the use of traditional and innovative techniques to solve technical challenges in food storage technology. The planning for a mission to Mars is underway, and the food storage technology improvements requires that improvements be made. This new technology is required, because current food storage technology is inadequate,refrigerators or freezers are not available for food preservation, and that a shelf life of 5 years is expected. A 10 year effort to improve food packaging technology has not enhanced significantly food packaging capabilities. Two innovation techniques were attempted InnoCentive and Yet2.com and have provided good results, and are still under due diligence for solver verification.

Perchonok, Michele↗
NASA NTRS1982

Food Systems for PCELSS

Developing acceptable and reliable engineered foods, adapting present technology and food science to expected space conditions, and food conversion operations are summarized.

Karel, M.↗
NASA NTRS1991

Selection of human consumables for future space missions

Consumables for human spaceflight include oxygen, water, food and food packaging, personal hygiene items, and clothing. This paper deals with the requirements for food and water, and their impact on waste product generation. Just as urbanization of society has been made possible by improved food processing and packaging, manned spaceflight has benefitted from this technology. The downside of this technology is increased food package waste product. Since consumables make up a major portion of the vehicle onboard stowage and generate most of the waste products, selection of consumables is a very critical process. Food and package waste comprise the majority of the trash generated on the current shuttle orbiter missions. Plans for future missions must include accurate assessment of the waste products to be generated, and the methods for processing and disposing of these wastes.

Food Packaging↗
NASA NTRS1972

Technology assessment and the Food and Drug Administration

The statutory standards underlying the activities of the FDA, and the problems the Agency faces in decision making are discussed from a legal point of view. The premarketing clearance of new drugs and of food additives, the two most publicized and criticized areas of FDA activity, are used as illustrations. The importance of statutory standards in technology assessment in a regulatory setting is developed. The difficulties inherent in the formulation of meaningful standards are recognized. For foods, the words of the statute are inadequate, and for drugs, a statutory recognition of the various other objectives would be useful to the regulator and the regulated.

Kaplan, A. H.↗
DOE OSTI2021

Inducing the adoption of emerging technologies for sustainable intensification of food and renewable energy production: insights from applied economics

Emerging advances in sustainable intensification technologies have the potential to transform land use and crop management approaches in ways that can increase resource productivity and reduce adverse environmental impacts of agricultural production. This paper describes emerging technologies that can sustainably intensify food and renewable energy production. We apply the findings from studies examining the adoption of technologies with similar stylized features to provide insights about the incentives and barriers for the adoption of these emerging technologies. We also present a landscape-based systems approach, based on welfare economics, to go beyond relying on a positive approach to explain observed adoption decisions to examining normative questions about the optimal mix, level, and location of adoption of these technologies to achieve desired societal outcomes. Here, we conclude with a discussion of the insights from applied economics for the design of policy incentives to achieve these outcomes.

54 ENVIRONMENTAL SCIENCES↗
NASA NTRS2018

Extension of Space Food Shelf Life Through Hurdle Approach

The processed and prepackaged space food system is the main source of crew nutrition, and hence central to astronaut health and performance. Unfortunately, space food quality and nutrition degrade to unacceptable levels in two to three years with current food stabilization technologies. Future exploration missions will require a food system that remains safe, acceptable and nutritious through five years of storage within vehicle resource constraints. The potential of stabilization technologies (alternative storage temperatures, processing, formulation, ingredient source, packaging, and preparation procedures), when combined in hurdle approach, to mitigate quality and nutritional degradation is being assessed. Sixteen representative foods from the International Space Station food system were chosen for production and analysis and will be evaluated initially and at one, three, and five years with potential for analysis at seven years if necessary. Analysis includes changes in color, texture, nutrition, sensory quality, and rehydration ratio when applicable. The food samples will be stored at -20 C, 4 C, and 21 C. Select food samples will also be evaluated at -80 C to determine the impacts of ultra-cold storage after one and five years. Packaging film barrier properties and mechanical integrity will be assessed before and after processing and storage. At the study conclusion, if tested hurdles are adequate, formulation, processing, and storage combinations will be uniquely identified for processed food matrices to achieve a five-year shelf life. This study will provide one of the most comprehensive investigations of long duration food stability ever completed, and the achievement of extended food system stability will have profound impacts to health and performance for spaceflight crews and for relief efforts and military applications on Earth.

Cooper, M. R.↗
DOE OSTI2024

Optimal Design of Food Packaging Considering Waste Management Technologies to Achieve Circular Economy

Plastic packaging plays a fundamental role in the food industry, avoiding food waste and facilitating food access. The increasing plastic production and the lack of appropriate plastic waste management technologies represent a threat to the environmental and human welfare. Therefore, there is an urgent need to identify sustainable packaging solutions. Circular economy (CE) promotes reducing waste and increasing recycling practices to achieve sustainability. In this work, we propose a CE framework based on multi-objective optimization, considering both economic and environmental impacts, to identify optimal packaging designs and waste management technologies. Using mixed-integer linear programming (MILP), techno-economic analysis (TEA), and life cycle assessment (LCA), this work aims to build the first steps in packaging design, informing about the best packaging alternatives and the optimal technology or technologies to process packaging waste. For the economic analysis, we consider the minimum increase in price (MIP) when adding recycling to the cost of each packaging solution, while for the environmental analysis, the greenhouse gas emissions impact was considered. A case study on ground coffee packaging is used to illustrate the proposed framework. The results demonstrate that the multilayer bag option is the most convenient when considering both the chosen economic and environmental impacts.

Life Cycle Analysis↗
NASA NTRS1989

Potential utilization of algal protein concentrate as a food ingredient in space habitats

Green alga Scenedesmus obliquus was studied as one of the potential sources of macronutrients in a space habitat. Algal protein concentrate (70.5% protein) was incorporated into a variety of food products such as bran muffins, fettuccine (spinach noodle imitation) and chocolate chip cookies. Food products containing 20 to 40% of incorporated algal proteins were considered. In the sensory analysis the greenish color of the bran muffins and cookies was not found to be objectional. The mild spinachy flavor (algae flavor) was less detectable in chocolate chip cookies than in bran muffins. The color and taste of the algae noodles were found to be pleasant and compared well with commercially available spinach noodles. Commercially available spray-dried Spirulina algae was also incorporated so the products can be compared with those containing Scenedesmus obliquus concentrate. Food products containing commercial algae had a dark green color and a "burnt after taste" and were less acceptable to the panelists.

NASA Discipline Life Support Systems↗
NASA NTRS2010

Satellite Technology Contribution to Water and Food Security

This slide presentation reviews the issue of supplies of food, the relationship to food security, the ability of all people to attain sufficient food for an active and healthy life, and the ability to use satellite technology and remote sensing to assist with planning and act as an early warning system.

Brown, Molly E.↗
NASA NTRS1996

Processing of nutritious, safe and acceptable foods from CELSS candidate crops

A controlled ecological life-support system (CELSS) is required to sustain life for long-duration space missions. The challenge is preparing a wide variety of tasty, familiar, and nutritious foods from CELSS candidate crops under space environmental conditions. Conventional food processing technologies will have to be modified to adapt to the space environment. Extrusion is one of the processes being examined as a means of converting raw plant biomass into familiar foods. A nutrition-improved pasta has been developed using cowpea as a replacement for a portion of the durum semolina. A freeze-drying system that simulates the space conditions has also been developed. Other technologies that would fulfill the requirements of a CELSS will also be addressed.

NASA Discipline Number 93-10↗
DOE OSTI2025

Fate of Listeria monocytogenes Serotypes on Frozen Mixed Vegetables During Consumer‐Simulated Thawing and Storage

ABSTRACT Recent outbreaks and recalls associated with frozen vegetables in the United States and Europe have been linked to Listeria monocytogenes . This study aims to understand the extent to which frozen vegetables support the growth of L. monocytogenes once thawed and held at different temperatures. Six L. monocytogenes strains, two of each from serotypes 1/2a, 1/2b, and 4b, were individually inoculated onto frozen vegetables and stored at −18°C for 7 days. After 7 days, the vegetables were thawed and stored at 5°C or 10°C for up to 14 days or at 25°C for up to 7 days. L. monocytogenes was enumerated from the thawed vegetables throughout the storage period. Population data were fitted to the primary Baranyi model to estimate growth rates and lag phase durations; the secondary Ratkowsky square root model was used to model the relationship of the growth rates with storage temperature. Five of the L. monocytogenes strains survived and grew on the thawed vegetables (population increases of > 1 log CFU/g) stored at 5°C, and all six of the strains proliferated at 10°C and 25°C (population increases of > 3 log CFU/g after 14 days and > 4 log CFU/g after 7 days, respectively). A secondary model was successfully generated based on the growth rates of the six L. monocytogenes strains on the thawed vegetables ( r 2 = 0.8888, RMSE = 0.2057). Results from this study fill a data gap associated with L. monocytogenes survival on thawed vegetables and can be used to determine safe handling and storage practices for these products to protect public health.

Salazar, Joelle K. [Division of Food Processing Sc↗
NASA NTRS2002

Eating in space--from an astronaut's perspective

Food systems and meal components are constantly under review and development at the National Aerospace and Space Administration. The goal of this work is to generate a diet that meets the nutrient requirements of astronauts and satiates them. The constraints involved in shorter- and longer-term missions are described. The insight provided by observations of astronauts from the Skylab and Shuttle eras will allow researchers to consider the fact that, for any nutritional regimen to work, it must consider the limitations and taste buds of the individuals involved. Otherwise, the best diet design generated by their work may never be consumed.

Review, Tutorial↗