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Biological Systems Engineering Juming Tang, Ph.D.

IFT – Packaged to Preserve

 Food Technology | July 2017 |

Extending shelf life is a primary function of food packaging, and new preservation technologies reduce nutrient, flavor, and color losses and degradative reactions during processing. As preservation technologies advance, packaging needs to meet new processing and product requirements. High pressure processing (HPP), microwave-assisted thermal sterilization (MATS), and active packaging present challenges and opportunities. A fresh-to-the-consumer look at retail is possible when innovative packaging is combined with new preservation technologies. [continue reading]

 

Source: Packaged to Preserve – IFT.org

Initial assessment of the nutritional quality of the space foodsystem over three years of ambient storage

NPJ | Microgravity | July 2017

Processed and prepackaged space food is the main source of nutrition for crew aboard the International Space Station, and likely will continue to be the main source of nutrition for future exploration missions. However, very little information is available on the nutritional stability of space foods. To better understand their nutritional stability, 24 micronutrients were measured in 109 space foods stored over 3 years at room temperature. Our analysis indicated that potassium, calcium, vitamin D, and vitamin K concentrations in the food may not be adequate to meet the recommended daily intake requirements even before storage.Decreases in vitamins A, C, B1, and B6 were observed during storage. Notably, vitamins B1 and C may degrade to inadequate levels after 1 year and 3 years, respectively. This assessment suggests that different technological approaches will be required to stabilize processed foods to enable spaceflight missions over 1 year. [Continue Reading]

Source:  Initial assessment of the nutritional quality of the space foodsystem over three years of ambient storage