Results for “food quality” — Page 4

NASA NTRS1972

Mechanisms of deterioration of nutrients phase 1

Experimental methods are studied by which freeze-dried foods of improved quality are produced. Considered are: (1) Factors effecting the loss of butanol from frozen aqueous food solutions during storage; (2) a freeze-drying microscope system for observing solidification processes in organic mixtures and aqueous inorganic salt solutions; (3) browning of high quality freeze-dried foods with minimal organoleptic and nutritional detoriation; (4) retention of PVP-n-propanol in freeze-dried food models; and (5) effects of freezing rate and sucrose immersion on taste and texture of freeze-dried apple slices.

Karel, M.↗

NASA NTRS1974

Mechanisms of deterioration of nutrients

Methods are reported by which freeze dried foods of improved quality will be produced. The applicability of theories of flavor retention has been demonstrated for a number of food polymers, both proteins and polysacchardies. Studies on the formation of structures during freeze drying have been continued for emulsified systems. Deterioration of organoleptic quality of freeze dried foods due to high temperature heating has been evaluated and improved procedures developed. The influence of water activity and high temperature on retention of model flavor materials and browning deterioration has been evaluated for model systems and food materials.

Karel, M.↗

NASA NTRS1976

Mechanisms of deterioration of nutrients

Methods which produce freeze dried foods of improved quality were examined with emphasis on storage stability. Specific topics discussed include: microstructure of freeze dried systems, investigation of structural changes in freeze dried systems, artificial food matrices, osmotic preconcentration to yield improved quality freeze dried fruits, and storage stability of osmotically preconcentrated freeze dried fruits.

Karel, M.↗

NASA NTRS2003

Novel approaches and application of contemporary sensory evaluation practices in iron fortification programs

Iron deficiency is the leading nutritional deficiency in the U.S. and the rest of the world, with its highest prevalences in the developing world. Iron fortification of food has been proposed as a strategy to reduce the high prevalence of iron deficiency. Poor consumer acceptance, unacceptable taste, and discoloration of the iron-fortified foods have been frequently listed as causes of unsuccessful iron fortification programs. An excellent prospect for improving consumer acceptance of iron-fortified foods is the incorporation of a thorough, organized, and unified approach to sensory evaluation practices into iron fortification programs for product optimization. The information gained from systematic sensory evaluation allows for the manipulation of the sensory attributes, and thus improvement of the sensory properties of the fortified food. However, iron fortification programs have not systematically measured the effect of fortification on the sensory quality of the food. Because sensory evaluation is an important criterion in successful iron fortification, an integrated approach is necessary. Therefore, nutritionists and sensory scientists should work closely with each other to select the most suitable sensory tests and methods. The objectives of this article are to: (1) critically review and discuss some traditional and contemporary approaches and applications of sensory evaluation practices in iron fortification programs, and (2) demonstrate the importance of incorporating a multidisciplinary, systematic sensory evaluation approach in iron fortification programs.

Review, Tutorial↗

NASA NTRS2016

Risk of Performance Decrement and Crew Illness Due to an Inadequate Food System

NASA is preparing for long duration manned missions beyond low-Earth orbit that will be challenged in several ways, including long-term exposure to the space environment, impacts to crew physiological and psychological health, limited resources, and no resupply. The food system is one of the most significant daily factors that can be altered to improve human health, and performance during space exploration. Therefore, the paramount importance of determining the methods, technologies, and requirements to provide a safe, nutritious, and acceptable food system that promotes crew health and performance cannot be underestimated. The processed and prepackaged food system is the main source of nutrition to the crew, therefore significant losses in nutrition, either through degradation of nutrients during processing and storage or inadequate food intake due to low acceptability, variety, or usability, may significantly compromise the crew's health and performance. Shelf life studies indicate that key nutrients and quality factors in many space foods degrade to concerning levels within three years, suggesting that food system will not meet the nutrition and acceptability requirements of a long duration mission beyond low-Earth orbit. Likewise, mass and volume evaluations indicate that the current food system is a significant resource burden. Alternative provisioning strategies, such as inclusion of bioregenerative foods, are challenged with resource requirements, and food safety and scarcity concerns. Ensuring provisioning of an adequate food system relies not only upon determining technologies, and requirements for nutrition, quality, and safety, but upon establishing a food system that will support nutritional adequacy, even with individual crew preference and self-selection. In short, the space food system is challenged to maintain safety, nutrition, and acceptability for all phases of an exploration mission within resource constraints. This document presents the evidence for the Risk of Performance Decrement and Crew Illness Due to an Inadequate Food System and the gaps in relation to exploration, as identified by the NASA Human Research Program (HRP). The research reviewed here indicates strategies to establish methods, technologies, and requirements that increase food stability, support adequate nutrition, quality, and variety, enable supplementation with grow-pick-and-eat salad crops, ensure safety, and reduce resource use. Obtaining the evidence to establish an adequate food system is essential, as the resources allocated to the food system may be defined based on the data relating nutritional stability and food quality requirements to crew performance and health.

Douglas, Grace L.↗

NASA NTRS2002

NASA food systems: past, present, and future

The development of space food has been evolving since the Soviet cosmonaut, German Titov, became the first human to eat in space in August 1961. John Glenn was the first American to consume food, applesauce, on the third manned Mercury mission in August 1962. Before these events, there was no knowledge that humans would be able to swallow and, hence, eat in weightlessness. Space food development began with highly engineered foods that met rigid requirements imposed by spacecraft design and short mission durations. Improvements in the habitability of the spacecraft have permitted improvements in the quality of space food. As the missions became longer, the need for better nutrition, more variety, and easily consumable foods also became more important. Currently, the International Space Station astronauts have a wide variety of foods. The goal is to provide acceptable foods that taste similar to foods we eat here on Earth. Extended planetary stays will require even more variety and more technologic advances. Plants will be grown to recycle the air and water and will provide food for the crew. These harvested crops will need to be processed into safe, healthy, and acceptable food ingredients that can then be prepared into menu items.

short duration↗

NASA NTRS2009

Food Mass Reduction Trade Study

Future long duration manned space flights beyond low earth orbit will require the food system to remain safe, acceptable, and nutritious while efficiently balancing appropriate vehicle resources such as mass, volume, power, water, and crewtime. Often, this presents a challenge since maintaining the quality of the food system can result in a higher mass and volume. The Orion vehicle is significantly smaller than the Shuttle vehicle and the International Space Station and the mass and volume available for food is limited. Therefore, the food team has been challenged to reduce the mass of the packaged food from 1.82 kg per person per day to 1.14 kg per person per day. Past work has concentrated on how to reduce the mass of the packaging which contributes to about 15% of the total mass of the packaged food system. Designers have also focused on integrating and optimizing the Orion galley equipment as a system to reduce mass. To date, there has not been a significant effort to determine how to reduce the food itself. The objective of this project is to determine how the mass and volume of the packaged food can be reduced while maintaining caloric and hydration requirements. The following tasks are the key elements to this project: (1) Conduct further analysis of the ISS Standard Menu to determine moisture, protein, carbohydrate, and fat levels. (2) Conduct trade studies to determine how to bring the mass of the food system down. Trade studies may include removing the water of the total food system and/or increasing the fat content. (3) Determine the preferred method for delivery of the new food (e.g. bars, or beverages) and the degree of replacement. (4) Determine whether there are commercially available products that meet the requirements. By the end of this study, an estimate of the mass and volume savings will be provided to the Constellation Program. In addition, if new technologies need to be developed to achieve the mass savings, the technologies, timeline, and budget will be identified at the end of the project.

Perchonok, Michele H.↗

NASA NTRS2024

Pick-and-Eat Space Crop Production Flight Testing on the International Space Station

Fresh, nutritious, palatable produce for crew consumption on long-duration spaceflight missions may provide health-promoting, bioavailable nutrients and enhance the dietary experience. VEG-04A and VEG-04B explored growing leafy greens on the International Space Station using the Veggie Vegetable Production System. Two flight tests with ground controls were conducted in 2019 growing mizuna mustard, where Veggie chambers were set to different red-to-blue-to-green light formulations. Light quality affects plant growth, nutrition, microbiology, and organoleptic characteristics on Earth, and we examined how these vary in microgravity and under different harvest scenarios. Astronauts harvested and weighed mizuna and completed organoleptic evaluations. Flight samples were returned to Earth for nutritional quality and microbial food safety analyses. Yield and chemistry differed between ground and flight samples and light treatments, and bacterial and fungal counts were lower in ground than in flight samples. This research helps increase our understanding of the requirements for growing high-quality crops in spaceflight.

Food Safety, International Space Station, Nutritio↗

NASA NTRSDate not supplied

Updates of MERRA-2 Data and Services at NASA GES DISC

Over40 years of NASA climate reanalysis datasets from the Modern-Era Retrospective analysis for Research and Applications, Version 2 (MERRA-2) are available at the NASA Goddard Earth Sciences Data and Information Services Center (GES DISC). In addition to being used in traditional weather and climate research, MERRA-2 is also widely used in application studies of, e.g., wind and solar energy, air quality and health, food and drought, and heat waves. Two new MERRA-2 datasets were recently added at the GES DISC: (1) climate statistics derived fromMERRA-2 daily data to assist in the analysis of extreme temperature and precipitation events and of large-scale meteorological patterns from 1980 to the present and (2) gridded satellite and conventional observations processed in the MERRA-2 system, along with key statistics derived from the data assimilation, to help better understand how the quality of observations directly affect there analysis data. The GES DISC focuses its efforts on continually improving existing data services and to develop new data tools to satisfy various user communities. The newly added features include the following: Time series service: This is a new service for MERRA-2 data, which enables the easy and fast access of long-term hourly or daily time series at a location for popular parameters. The data is saved in a single le in Ascii format with a user- friendly structure. New analytic functions in the subsetter interface: Options for downloading daily minimum and maximum values have been added into the subsetter interface, in addition to the existing daily mean option, for all MERRA-2 and MERRA sub-daily products. Data format conversion to GeoTIFF has been implemented. New variables in Giovanni: Most monthly variables have been integrated into Giovanni, GESDISC’s online visualization and analysis tool. Due to the large data volume, hourly variables were selected based on user requests. More online information: New MERRA-2 documentation has been added: Data How-To, Data in Action, and FAQ. This presentation overviews two new MERRA-2 datasets and illustrates the new features of data services through a number of case studies. MERRA-2 data and services can be found at: https://disc.gsfc.gov/datasets?

Data management↗

DOE OSTI2022

Efficient Refrigerated Display Cases - Can They Flex Their Power? Preprint

Refrigerated display cases are widely-used, critical equipment in supermarkets for maintaining product safety and quality. Energy-efficient medium temperature liquid-cooled refrigerated display cases can save 25-70% of the total supermarket energy, according to manufacturers. Traditionally, cases operate by maintaining a temperature around a user-input setpoint that is dependent on the product in the case. Although cases are major electrical energy consumers, they are hardly ever considered for implementing load-flexibility strategies. With added load-flexibility capabilities, refrigerated display cases can shed (reduce), or shift (by adding and subsequently shedding) load. Supermarkets can reduce their energy costs and enhance electric grid integrity by implementing these smart load-flexibility control strategies. Advanced controls can also enable load-shifting to coincide with optimum periods of renewable energy generation. This will further improve operational costs and reduce greenhouse gas emissions without compromising food safety and quality. In this research, we have evaluated the energy savings of liquid-cooled medium temperature display cases and developed load flexibility strategies leveraging an advanced controls system, a variable speed compressor, and heat rejection via a water-cooled condenser. This study further assessed the impact of load flexibility strategies in a controlled environment chamber for a single refrigerated display case.

ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION↗

DOE OSTI2024

From Chills to Thrills: Revolutionizing Energy Efficiency and Load Flexibility in Supermarket Refrigeration

Open-vertical medium-temperature refrigerated display cases comprise nearly 50% of total case lineups in a typical supermarket, with more than 80% of their cooling load attributed to infiltration of warm and moist air from the surrounding space. The infiltration takes place across the air curtain system of the display case. While the air curtain acts as a thermal shield and as a cooling mechanism to maintain product temperature, it also entrains large amounts of heat and moisture from the adjacent space. Additionally, from food safety and quality standpoints, these fixtures are vulnerable to electric outages and traditionally cannot participate in load flexibility events. This paper describes key features of an innovative design of a self-contained, water-cooled, medium-temperature, open-vertical display case. The novel concept will eliminate the inefficient air curtain system and incorporate a hybrid radiant and low-airflow convective cooling design with a thermal-energy-storage-coupled heat exchanger integrated into the refrigeration circuit. The focus of this paper is on evaluating the thermal performance of the novel hybrid design in maintaining target product temperature. It presents thermal performance findings from thermo-fluid system modeling and robust state-of-the-art laboratory experiments used to validate those models. Load flexibility attributes from thermal energy storage are not discussed. A controlled-environment chamber at the National Renewable Energy Laboratory was leveraged to validate the thermal performance of the novel technology. Final results from bench-scale experiments indicate the proposed design maintained mean product temperatures within food safety guidelines.

commercial refrigeration↗

DOE OSTI2024

From Chills to Thrills: Revolutionizing Energy Efficiency and Load Flexibility in Supermarket Refrigeration: Preprint

Open-vertical medium-temperature refrigerated display cases comprise nearly 50% of total case lineups in a typical supermarket, with more than 80% of their cooling load attributed to infiltration of warm and moist air from the surrounding space. The infiltration takes place across the air curtain system of the display case. While the air curtain acts as a thermal shield and as a cooling mechanism to maintain product temperature, it also entrains large amounts of heat and moisture from the adjacent space. Additionally, from food safety and quality standpoints, these fixtures are vulnerable to electric outages and traditionally cannot participate in load flexibility events. This paper describes key features of an innovative design of a self-contained, water-cooled, medium-temperature, open-vertical display case. The novel concept will eliminate the inefficient air curtain system and incorporate a hybrid radiant and low-airflow convective cooling design with a thermal-energy-storage-coupled heat exchanger integrated into the refrigeration circuit. The focus of this paper is on evaluating the thermal performance of the novel hybrid design in maintaining target product temperature. It presents thermal performance findings from thermo-fluid system modeling and robust state-of-the-art laboratory experiments used to validate those models. Load flexibility attributes from thermal energy storage are not discussed. A controlled-environment chamber at the National Renewable Energy Laboratory was leveraged to validate the thermal performance of the novel technology. Final results from bench-scale experiments indicate the proposed design maintained mean product temperatures within food safety guidelines.

commercial refrigeration↗

DOE OSTI2024

Grid Interactive Micro-Distributed Refrigerated Display Case

Open-vertical medium-temperature refrigerated display cases comprise nearly 50% of total case lineups in a typical supermarket, with more than 80% of their cooling load attributed to infiltration of warm and moist air from the surrounding space. The infiltration takes place across the air curtain system of the display case. While the air curtain acts as a thermal shield and as a cooling mechanism to maintain product temperature, it also entrains large amounts of heat and moisture from the adjacent space. Additionally, from food safety and quality standpoints, these fixtures are vulnerable to electric outages and traditionally cannot participate in load flexibility events. This paper describes key features of an innovative design of a self-contained, water-cooled, medium-temperature, open-vertical display case. The novel concept will eliminate the inefficient air curtain system and incorporate a hybrid radiant and low-airflow convective cooling design with a thermal-energy-storage-coupled heat exchanger integrated into the refrigeration circuit. The focus of this paper is on evaluating the thermal performance of the novel hybrid design in maintaining target product temperature. It presents thermal performance findings from thermo-fluid system modeling and robust state-of-the-art laboratory experiments used to validate those models. Load flexibility attributes from thermal energy storage are not discussed. A controlled-environment chamber at the National Renewable Energy Laboratory was leveraged to validate the thermal performance of the novel technology. Final results from bench-scale experiments indicate the proposed design maintained mean product temperatures within food safety guidelines.

commercial refrigeration↗

DOE OSTI2022

Large-Scale Interlaboratory DI-FT-ICR MS Comparability Study Employing Various Systems

We report ultra-high resolution mass spectrometry (UHR-MS) coupled with direct infusion (DI) electrospray ionization offers a fast solution for accurate untargeted profiling. Fourier transform ion cyclotron resonance (FT-ICR) mass spectrometers have been shown to produce a wealth of insights into complex chemical systems because they enable unambiguous molecular formula assignment even if the vast majority of signals is of unknown identity. Inter-laboratory comparisons are required to apply this type of instrumentation in quality control (for food industry or pharmaceutics), large-scale environmental studies or clinical diagnostics. Extended comparisons employing different FT-ICR MS instruments with qualitative direct infusion analysis are scarce since the majority of detected compounds cannot be quantified. The extent to which observations can be reproduced by different laboratories remains unknown. We set up a preliminary study which encompassed a set of seventeen laboratories around the globe, diverse in instrumental characteristics and applications, to analyze the same sets of extracts from commercially available standard human blood plasma and Standard Reference Material (SRM) for blood plasma (SRM1950), which were delivered at different dilutions or spiked with different concentrations of pesticides. The aim of this study was to assess the extent to which the outputs of differently tuned FTICR mass spectrometers, with different technical specifications, are comparable for setting the frames of a future DI-FT-ICR MS ring trial. We concluded that a cluster of five laboratories, with diverse instrumental characteristics showed comparable and representative performance across all experiments, setting a reference to be used in a future ring trial on blood plasma.

47 OTHER INSTRUMENTATION↗

DOE OSTI2023

VA EDH Data Curation Documentation (FY24-Q1)

The U.S. Department of Veterans Affairs (VA) places the health and well-being of our nation’s veterans as its top priority. VA is dedicated to offering timely access to high-quality, evidence-based mental health care that meets the needs of veterans and supports their reintegration into society. One of our core missions is to prevent suicide among veterans through innovative approaches and resources. Health outcomes, including suicide, are typically influenced by both genetics and environmental factors, such as air quality, transportation access, food availability, homelessness, and more. Mental health outcomes are associated with various stressors across socioeconomic, economic, and physical environments. Analyzing the connections between these stressors, covariates, and health outcomes relies on standardized data, which can be integrated into models like the VA’s Recovery Engagement and Coordination for Health, Veterans Enhanced Treatment (REACH VET). The World Health Organization (WHO) defines Environmental Determinants of Health (EDH) as factors like clean air, stable climate, water and sanitation, chemical safety, radiation protection, safe workplaces, sustainable agriculture, healthy urban environments, and nature preservation, all of which are crucial for good health.

54 ENVIRONMENTAL SCIENCES↗

DOE OSTI2024

VA EDH Data Curation Documentation (FY24-Q2)

The U.S. Department of Veterans Affairs (VA) places the health and well-being of our nation’s veterans as its top priority. VA is dedicated to offering timely access to high-quality, evidence-based mental health care that meets the needs of veterans and supports their reintegration into society. One of our core missions is to prevent suicide among veterans through innovative approaches and resources. Health outcomes, including suicide, are typically influenced by both genetics and environmental factors, such as air quality, transportation access, food availability, homelessness, and more. Mental health outcomes are associated with various stressors across socioeconomic, economic, and physical environments. Analyzing the connections between these stressors, covariates, and health outcomes relies on standardized data, which can be integrated into models like the VA’s Recovery Engagement and Coordination for Health, Veterans Enhanced Treatment (REACH VET). The World Health Organization (WHO) defines Environmental Determinants of Health (EDH) as factors like clean air, stable climate, water and sanitation, chemical safety, radiation protection, safe workplaces, sustainable agriculture, healthy urban environments, and nature preservation, all of which are crucial for good health.

99 GENERAL AND MISCELLANEOUS↗

DOE OSTI2024

VA EDH Data Curation Documentation (FY24-Q3)

The U.S. Department of Veterans Affairs (VA) places the health and well-being of our nation’s veterans as its top priority. VA is dedicated to offering timely access to high-quality, evidence-based mental health care that meets the needs of veterans and supports their reintegration into society. One of our core missions is to prevent suicide among veterans through innovative approaches and resources. Health outcomes, including suicide, are typically influenced by both genetics and environmental factors, such as air quality, transportation access, food availability, homelessness, and more. Mental health outcomes are associated with various stressors across socioeconomic, economic, and physical environments. Analyzing the connections between these stressors, covariates, and health outcomes relies on standardized data, which can be integrated into models like the VA’s Recovery Engagement and Coordination for Health, Veterans Enhanced Treatment (REACH VET). The World Health Organization (WHO) defines Environmental Determinants of Health (EDH) as factors like clean air, stable climate, water and sanitation, chemical safety, radiation protection, safe workplaces, sustainable agriculture, healthy urban environments, and nature preservation, all of which are crucial for good health.

54 ENVIRONMENTAL SCIENCES↗

DOE OSTI2024

VA EDH Data Curation Documentation FY24-Q4

The U.S. Department of Veterans Affairs (VA) places the health and well-being of our nation’s veterans as its top priority. VA is dedicated to offering timely access to high-quality, evidence-based mental health care that meets the needs of veterans and supports their reintegration into society. One of our core missions is to prevent suicide among veterans through innovative approaches and resources. Health outcomes, including suicide, are typically influenced by both genetics and environmental factors, such as air quality, transportation access, food availability, homelessness, and more. Mental health outcomes are associated with various stressors across socioeconomic, economic, and physical environments. Analyzing the connections between these stressors, covariates, and health outcomes relies on standardized data, which can be integrated into models like the VA’s Recovery Engagement and Coordination for Health, Veterans Enhanced Treatment (REACH VET). The World Health Organization (WHO) defines Environmental Determinants of Health (EDH) as factors like clean air, stable climate, water and sanitation, chemical safety, radiation protection, safe workplaces, sustainable agriculture, healthy urban environments, and nature preservation, all of which are crucial for good health.

99 GENERAL AND MISCELLANEOUS↗