Vol. 12, Issue 6 (2023)

Author(s):
Rahul Wadhwani

Abstract:
The current level of technology and the problems in developing space food that can be rehydrated in space. The study focuses on innovative drying processes, such as vacuum drying and freeze-drying, that have been utilized to preserve food's nutritional content and texture. The paper also addresses the significance of packaging in safeguarding food from the extreme conditions of space flight, such as radiation and microgravity. One of the most challenging issues in designing space cuisine is ensuring that it can be quickly rehydrated and digested by astronauts, given the lack of availability to water in space. Furthermore, the report emphasizes the necessity for food to be lightweight and compact to reduce the amount of space and resources necessary for storage and transportation. The paper also give information about the freeze drying technology and the packaging which help in preserving food. Overall, the article presents a thorough review of the current state of technology and issues in the subject of rehydratable space food, emphasizing continuous attempts to create new and improved ways for preserving and packing food for space flight.