The National Aeronautics and Space Administration (NASA) collated a list of techniques applied to our daily life through its publication Spinoff, reminding us they are a vital part of the world we live.
For instance, space science significantly changes the face of food. Whether at home or out of Earth, humans can’t survive without eating. Below are five of the greatest food innovations that have shaped our culinary culture.
Among the infant formulas available on the market, one of the core nutrients was discovered in a NASA-funded research, as it focused on the nutritional value of algae after extensive flight in the space. During the process, the scientists came across an omega-3 fatty acid previously found only in breast milk. Omega-3 fatty acid is a crucial constituent of the human body. Our brain contains 20% of the fatty acid, the retina 50%. Both of these point to how much it affects the development of intelligence and sight of an infant.
The findings in the research ultimately led to the production of lifeDHA composed of omega-3 fatty acid, and lifeARA containing omega-6 fatty acid, and their addition in infant formulas. Right now in the United States, 90% of baby food is made with such content and exported to 65 other countries. These nutrients are produced by Martek Biosciences Corporation. Most of its research specialists and management staff had worked in NASA to accumulate relevant experience through working there.
2. Food Freeze Drying Technology
Project Apollo marked a breakthrough point in the evolution of space food. Freeze-drying is one of the significant designs brought forth by the initiative, and was later adopted for commercial uses such as snack production. In this process, cooked food is frozen immediately and then heated gently in a vacuum to let the ice sublime (turning into gas without liquidation). Food prepared this way maintains 98% of its original nutritional value, but its weight would be only 20% of the pre-frozen state. Currently, the use of this technology extends to providing nutritious light meals for the elderly who mostly stay at home, or those with a disability.
3. Refrigerated Internet-Connected Wall Ovens
Embedded Web Technology (EWT) was first invented by NASA to simplify the work of astronauts at a space station, allowing them remote control on certain tasks. The invention was later passed to culinary appliance company TMIO, which came up with a low-cost oven commanded by internet of phone called Connect Io. The device can both heat and chill food items. To be more specific, it keeps them chilled until a pre-determined cooking time. The user only needs to input the time when the food would be ready, and the oven would begin the heating process automatically.
A complete food safety system is one of the crucial contributions NASA introduced to the food world. Based on the living conditions of the astronauts, the organisation worked with the Pillsbury Company to establish two procedures to eliminate foreseeable food-related problems. The first removes any food crumbs that could slip into the astronauts’ working and living area in the space, as well as the sensitive machines. The other is named Hazard Analysis and Critical Control Point (HACCP), employed to avoid any bacteria and virus that could lead to catastrophic illnesses. Back on Earth, HACCP applies to maintain the hygiene of many processed food items, in particular juices, seafood-based and dairy products.
5. Water Purification
The engineers of NASA conceived a sophisticated water purification system to provide recyclable drinking water for astronauts far away from fresh water supply. First launched in 2008, the apparatus processes unrefined liquid like sweat through adsorption, ion exchange and ultrafiltration, so that it is transformed into clean, safe-to-drink water. The commercial potential of this system is massive, as it gives water-deprived and pollution-stricken countries a reliable water source.