How a Texture Analyser be used in the development of food for spaceflight

Why is texture important in spaceflight food?

Texture is an important aspect of spaceflight food for several reasons:

Food texture plays a critical role in the palatability of food. In space, astronauts are often under high levels of stress and can experience a decreased sense of taste and smell due to the microgravity environment. Therefore, food that has an appealing texture can help to enhance the overall sensory experience and encourage astronauts to consume enough calories to maintain their energy and health. Moreover, texture can also affect the psychological well-being of astronauts. Eating is a social activity that can help to reduce stress and improve mood. In space, where astronauts are in a confined environment for long periods of time, the texture of food can play an important role in maintaining the psychological well-being of the crew.

The texture of food can also affect the nutrient availability and digestion. In space, the microgravity environment can alter the physiology of the digestive system, leading to changes in nutrient absorption and utilisation. Food with an optimal texture can help to ensure the efficient delivery and utilisation of nutrients in space. As well as this, the texture of spaceflight food can also affect its safety. Food with the wrong texture can break apart into small particles that can become airborne and pose a hazard to the spacecraft and crew. Therefore, food with a texture that is appropriate for spaceflight conditions can help to minimise the risk of food-related accidents.

How can a Texture Analyser be used in the development of food for spaceflight?

Texture analysis can be a valuable tool in the development of food for spaceflight. Here are some ways in which a Texture Analyser is creating delicious food that’s out of this world:

1. Texture optimisation: Spaceflight conditions can affect the texture of food, including changes in temperature, pressure, and humidity. Using a Texture Analyser, food scientists can identify the texture attributes that are most affected by spaceflight conditions and optimise the texture of the food to ensure it remains appealing and palatable to astronauts.
2. Shelf-life testing: Texture analysis can be used to determine the shelf-life of food products for spaceflight. By measuring changes in texture over time, food scientists can determine the point at which the food is no longer acceptable for consumption and adjust packaging or processing conditions to extend shelf life.
3. Quality control: Texture analysis can be used to ensure consistency and quality of food products for spaceflight. By measuring texture properties of different batches of food, manufacturers can identify variations in texture and take corrective action to maintain consistency and quality.
4. Nutrient retention: By measuring the texture properties of food products during processing and storage, texture analysis can also identify the conditions that lead to the greatest nutrient retention of food products for spaceflight, so that this can be optimised. 
5. New product development: By experimenting with different formulations and processing conditions, manufacturers can develop new food products that meet the unique requirements of spaceflight conditions while also ensuring that they are palatable and appealing to astronauts.

A Texture Analyser gives a reliable way to test the mechanical (and sensorial) properties of products by applying a choice of compression, tension, extrusion, adhesion or bending tests to measure a product’s physical properties e.g. toughness, bite force or firmness.

Typical research examples of how a Texture Analyser has been used in this field:

• Korean space food development: Ready-to-eat Kimchi, a traditional Korean fermented vegetable, sterilized with high-dose gamma irradiation
• Development of Antioxidant-Rich Fruit-Based Snacks as Food Space Prototype
• Symbiotic culture of nanocellulose pellicle: A potential matrix for 3D bioprinting
• Determining shelf life of ready-to-eat macaroni and cheese in high barrier and oxygen scavenger packaging sterilized via microwave-assisted thermal sterilization
• Shelf-life extension of tender endosperm of Palmyra palm (Borassus flabellifer) through retort processing
• Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta

Overall, the use of a Texture Analyser can help to ensure that food products for spaceflight are safe, palatable, and meet the unique requirements of spaceflight conditions. By optimising texture and quality, food scientists can help to improve the overall nutrition and well-being of astronauts during space missions. 

Why not take a look at our case studies to see typical examples of how industry leaders are already using the Texture Analyser to get ahead of the competition.

Want a demonstration of any of our instruments?  Let us know, we’d be happy to show you how things work.

There is a texture analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

---

For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplusC texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

Get in touch to discuss your specific test requirements