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MILITARY FOOD ENGINEERING and RATION TECHNOLOGY

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MILITARY FOOD ENGINEERING and RATION TECHNOLOGY MILITARY FOOD ENGINEERING and RATION TECHNOLOGY Ann H. Barrett, Ph.D. Armand V. Cardello, Ph.D. U.S. Army Natick Soldier RD&E Center DEStech Publications, Inc. 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ZANCHI Background/Historical 3 Field/Operational Constraints 7 Feeding Systems and Standards 17 Ration Categories 24 Future Directions 34 References 35 SECTION II: PRIMARY PROCESSING TECHNOLOGIES 2. Thermal Processing of Rations . 41 TOM C. S. YANG Retorting and Food Sterility 41 Evolution of Types of Thermally Processed Ration Components 43 Activities Related to FDA Approval 62 Challenges to Processing MRE Rations in Flexible Pouches 62 v vi Contents Further Improvement of Microwave Energy Distribution in Contained Foods 63 Summary and Future Directions of Advanced Thermal Processing Technologies 64 References 64 3. Emerging Technologies: Non-Thermal Processing for Quality Improvement . 69 MELVIN CARTER, NICOLE FAVREAU, LAUREN OLEKSYK and C. PATRICK DUNNE Introduction 69 Overview of Non-thermal Processing 71 Criteria for Non-thermal Applications 92 Military and Industrial Adoption 93 Future Aspects and Directions 94 Summary 98 References 98 4. Caloric Densification of Rations . 103 ANN BARRETT and JACK BRIGGS Necessity of Caloric Density 103 Caloric Densification Technologies 109 Calorically Dense Rations in Current Use and Under Development 120 Future Directions in Caloric Densification and Satiety 122 References 123 5. Special-Purpose Rations: Tube Foods . 127 DANIEL NATTRESS Tube Food History 127 Processing 129 Future Direction 135 Reference 136 6. Special-Purpose Rations: Irradiated Foods . 137 VICKI A. LOVERIDGE Historical Background 137 Parameters for Processing 139 Enzyme Inactivation 140 Contents vii Moisture Retention 141 Subfreezing Temperatures 143 Dose 144 Source Type 145 NASA Products 146 References 152 SECTION III. STABILIZATION AND ENHANCEMENT OF RATIONS 7. Military Food Safety Technologies . 157 ANDRE SENECAL and PATRICK MAREK Introduction 157 Veterinary Services Activity Food Safety and Defense Mission 158 Food Safety Challenges in Military Environments 160 Research and Development for Food Safety, Risk Analysis and Surveillance 163 Commercial Off-the-Shelf Technologies and Validation 186 Future Research 190 References 190 8. Military Food Packaging Technologies . 195 DANIELLE FROIO, JO ANN RATTO and JEANNE LUCCIARINI Purpose and Importance of Military Packaging 195 Military Packaging 199 High Barrier, Non-foil Packaging Technologies 206 References 222 9. Intermediate Moisture Technologies for Rations . 225 MICHELLE J. RICHARDSON Principles of Intermediate-Moisture Food Technology 225 Development of Intermediate Moisture Foods for Military Field Feeding 233 Future Application of Intermediate-moisture Foods in the Military 250 References 253 viii Contents SECTION IV. NUTRITIONAL OPTIMIZATION OF RATIONS 10. Menu Design and Nutritional Quality . 259 JUDITH AYLWARD and M. SUSAN HARRINGTON Menu Design and Ensuring Nutritional Quality 259 References 273 11. Performance-Optimizing Ration Components . 275 KENNETH RACICOT, DANIELLE J. ANDERSON and BETTY A. DAVIS Introduction 275 Incorporation of Bioactives into Ration Components 276 Micronutrients 278 Macronutrients 282 Special Considerations 286 Gut Health 288 Omega-3 Fatty Acids 292 Conclusions 294 References 295 SECTION V. DELIVERY AND DISTRIBUTION OF RATIONS 12. Packaging, Delivery, and Distribution . 303 STEPHEN M. MOODY Logistics Overview—Unique Considerations of the End-to-End Military Supply Chain 303 Unitized Loads—How the Distribution System Affects Unit Load Requirements 306 Asset Visibility—The Use of Active and Passive RFID for Asset Visibility 308 Time Temperature Indicators—Shelf Life Calculation for Supply Chain Management 310 Surveillance Inspection—Total Life-Cycle Quality Assurance of Operational Rations 313 Future Directions 316 Summary 316 References 317 Contents ix 13. Military Field Kitchen Technology . 319 DONALD PICKARD Organization 319 Field Kitchen Constraints 319 Group Ration Systems 320 Army Field Feeding Equipment 321 Advanced Technology Development for Army Field Feeding Equipment and Systems 334 Battlefield Kitchen 335 Solar Powered Refrigerated Container Technology 340 Waste Remediation and Waste to Energy 342 SECTION VI. WARFIGHTER ASSESSMENT AND ACCEPTANCE OF RATIONS 14. Consumer and Sensory Testing of Rations . 349 ARMAND V. CARDELLO, HOWARD G. SCHUTZ and ALAN O. WRIGHT History of Food Acceptance and Sensory Research on Military Rations 349 Food Acceptance Research for the Military 352 Beyond Liking: Other Quantitative Methods Used at NSRDEC 368 Behaviorally-Oriented Methods 382 Qualitative Test Methods 387 Factors Influencing Acceptance and Perceptions of Rations 388 Future Trends in Consumer and Sensory Research on Military Rations 397 References 398 15. Field Testing of Rations . 407 WENDY K. JOHNSON and ADAM J. DICHIARA Introduction 407 Research Design and Methodology 409 Data Analysis 426 Other Field Research Topics 427 Future Directions for Ration Field Evaluations 428 x Contents References 429 Bibliography of Past Ration Field Evaluations 431 16. Cognitive and Physical Performance Testing of Rations . 433 CAROLINE R. MAHONEY and HARRIS R. LIEBERMAN Introduction 433 Background 443 Basic Design Issues 444 Experimental Control 452 Replication 456 Selection of Tests and Measures 457 Conclusion and Anticipated Future Directions 458 Acknowledgements 459 References 460 SECTION VII. THE FUTURE OF MILITARY FEEDING 17. Future Directions in Military Feeding . 467 CRAIG RETTIE Introduction 467 Identifying the Future Needs of the Services 469 Looking Forward 471 Conclusion 477 Index 479 Forward: Feeding the Warfighter ILITARY necessity has always been a key driver of technological Minnovation. From multimillion dollar aircraft to computer net- works and personal equipment, much of the technology that has shaped our world originated in military research. However, the most advanced equipment and the most staggering military capabilities need skilled and dedicated individual Warfighters to turn technological potential into battlefield effectiveness. The individual Soldier, Sailor, Airman, and Marine is THE most flexible and adaptable weapon system of the United States Military. The Department of Defense Combat Feeding Directorate (DoD CFD) is responsible for making that weapon system perform as effectively as possible. The scientists and engineers of DoD CFD conduct state-of- the-art research in a broad array of fields to ensure that Warfighters have the fuel they need to optimize both physical and cognitive performance. Military ration development must deal with constraints far beyond those encountered in the civilian food science industry. Operational ra- tions must meet stringent shelf-life requirements in order to be useful to an expeditionary force. The Meal, Ready to Eat™, for example, has a minimum shelf life of three years at 80°F (27°C). They must impose a minimal burden on the military logistics system at all levels. Weight and volume are at an absolute premium for rations that may be in a mili- tary transport plane one day, airdropped the next and on a Warfighter’s back soon after. Variety and acceptability are also key considerations. Warfighters in austere environments rely on the operational rations de- veloped by DoD CFD for weeks or months at a time, and rations that xi xii Foreword are not universally appetizing to the man or woman in uniform will go unconsumed, with negative impacts on physical and cognitive perfor- mance. When your customer base is heavily armed, it’s a good idea to keep them happy! Producibility is also a key constraint in the ration development pro- cess. Military rations are procured by the millions, and must be pro- duced efficiently and economically. One of DoD CFD’s key tasks is to bridge the gap from laboratory to factory to foxhole, ensuring that rations provide the functional and operational capability required by Warfighters worldwide. Nutrition, another important factor, allows DoD CFD to ensure that Warfighters can perform at their peak capacity over long periods of time. In order to overcome these constraints and provide new capabilities, DoD CFD pursues six major lines of inquiry, known as thrust areas. Re- search into Revolutionary Packaging Technologies permits ration qual- ity to be maintained over long periods of time and to reduce both pack- aging and food waste. Novel Preservation & Stabilization Technologies use cutting-edge food processing technology to prevent spoilage while maintaining taste, texture, and other sensory qualities. Performance Op- timization research seeks to identify and validate, through sound sci- ence, dietary supplements and phytonutrients,as well as incorporation in appropriate ration components to optimize both cognitive and physi- cal peformances of the Warfighter. New Modeling and Simulation tech- niques allow food scientists to accurately predict shelf life and to ensure that rations are as appetizing when they come out of the package as they were when they were produced.
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