{"title":"Cooking in space: current situation, needs, and perspectives","authors":"Margaritis Kostoglou, Thodoris Karapantsios","doi":"10.1016/j.cofs.2023.101021","DOIUrl":null,"url":null,"abstract":"<div><p>The current needs for food in space missions are restricted to the time limits of supplying the International Space Station (ISS) and it can be covered by preparation/processing/packaging of food on earth. However, future long-duration space missions (e.g. to Mars) will require to perform cooking under space conditions. The main aspect of these conditions is reduced gravity. In the present work, at first, the ways of achieving low-gravity conditions on earth are presented. It appears that there is little possibility to use these ways effectively to perform long-enough cooking tests in low gravity, with ISS being currently the only reliable alternative. The possible problems for conventional types of cooking in low gravity are discussed at a fundamental level and potential remedies are proposed.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"51 ","pages":"Article 101021"},"PeriodicalIF":8.9000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799323000358","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The current needs for food in space missions are restricted to the time limits of supplying the International Space Station (ISS) and it can be covered by preparation/processing/packaging of food on earth. However, future long-duration space missions (e.g. to Mars) will require to perform cooking under space conditions. The main aspect of these conditions is reduced gravity. In the present work, at first, the ways of achieving low-gravity conditions on earth are presented. It appears that there is little possibility to use these ways effectively to perform long-enough cooking tests in low gravity, with ISS being currently the only reliable alternative. The possible problems for conventional types of cooking in low gravity are discussed at a fundamental level and potential remedies are proposed.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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