oc rdcshv h ihs cetblt,adtegreatest the and acceptability, highest the have retort-processed products these, Of foods, pouch 2002). (Perchonok of freeze-dried foods foods, assortment irradiated moisture and an intermediate of ambi- foods, to at consists retorted designed y spaceflight, system, 5 food short-duration to spaceflight 3 support current of The minimum conditions. a ent for must quality missions these acceptable on maintain used products food Therefore, the arrival. that crew anticipates to AFT prior unrefrig- sites positioned, be destination relevant to at expected is erated, supply food A this spaceflight. of long-duration part palatable, support large stable, to a supply food design nutritious to and working currently is Research (HRP) Human Program (NASA) Administration Space and Aeronautics ute erdcinwtotpriso sprohibited is permission without reproduction Further 10.1111/j.1750-3841.2011.02445.x works doi: government US original to claim No Science Food of Journal [email protected]). 77058, (E-mail: TX Perchonok NASA author Houston, Parkway, with to NASA inquiries is 2101 Direct U.S.A. Perchonok SF3, Avenue, Mailcode Author Center, Hercules U.S.A. Space 77058-8487, 1300 Johnson Solutions, TX Global Houston, C46 & M/C Systems Information with is Martin Catauro Author Lockheed 7/13/2011. Accepted 3/7/2011, Submitted 20110292 MS Introduction Perchonok H. Michele and Catauro M. Patricia Extended Spaceflight Support Duration to Foods Pouch Retort of Stability Long-Term the of Assessment h dacdFo ehooy(F)Poeto h National the of Project (AFT) Technology Food Advanced The rcia Application: Practical Keywords: Abstract: hl iefruei ogdrto isos aaotie loepaieteiprac flwtmeauesoaein storage temperature low of importance the their emphasize extend also and obtained products these Data C of missions. quality. nonthermal quality and long-duration product of initial B in maintaining use improve The in to use products. storage-labile means losses for these of a considerable life of as Fortification value from shelf recommended, nutritive life. Aside also follow. long-term shelf was ensure products y) throughout technologies to dairy 4 maintained sterilization countermeasure y), to was a 5 products as (1 to proposed most products (1.5 was of products soup vitamins value dessert and vegetable, and nutritional Fruit starches, content, refrigeration. and vitamin without y), y, entr a 3.25 vegetable 8 as other and to accelerated and 2 or (2.5 In products between initiated be Meat foods. longest, can formulation. the spaceflight which product quality time. retort-processed reactions, over and their oxidation products all process and in through Maillard retort of off-color of the values and obtained result off-flavor of life of the Data result development be shelf the to projection. be the assumed to were mathematical estimate appear changes life to via These shelf used of extrapolated determinants later foods, major or were the these products analysis general, for 13 endpoints the these life during of shelf evaluations, analysis determine observed sensory to Combined either employed products. were were pouch analyses retort which nutritional representative and 13 assessments, on properties performed physical were studies life shelf accelerated oteripoe ovnec n ult vrmtlcne rdcs seseto h ogtr tblt fthese of satisfaction consumer stability increase long-term ultimately and the improvement, of for technologies. areas Assessment these potential products. with identify can metal-canned storage over ambient quality with products and convenience improved their to AAfo ytm eotpuh hl ie hra processing thermal life, shelf pouch, retort system, food NASA odtrietesiaiiyo eotpoesdfost upr ogdrto pcflgt eiso 36-mo of series a spaceflight, long-duration support to foods processed retort of suitability the determine To C 01Isiueo odTechnologists Food of Institute 2011 eotseiie oc rdcsaegreigicesdcmeca cetne agl due largely acceptance, commercial increased garnering are products pouch sterilized Retort R n aealmtdipc nmsinciia eore,sc as such resources, mission-critical distribution on their impact in limited efficient a are have products by and acknowledged pouch as Additionally, retort 1987). NASA, Lopez (Chia cans 1983; of others processing standard and reduction with and associated re- losses penetration, of nutrient heat properties of maximum unique for the allow that pouches suggested tort quality, also of 2002). has level (Brody work increased means a Recent other has by consumers processing realized to not The pouch convenience offer and safety, retort 2006). can in others and art value, and (Lopez commercial the Jun of technology 2002; state the Brody current of 1994; improvement Goddard have overall 1987; technologies an packaging engi- for of process allowed evolution in with advancements coupled recent neering foods, throughout penetration heat and application of While aggressive systems. on food relies NASA still technology and the (DoD) Defense of Dept. into tion spaceflight. menu extended-duration short-duration for current plans the future aid of with has to compatibility NASA, there the by however, assessing desired of are in point, entirety data the this Such on To products. completed retorted y. testing NASA’s life 5 and shelf quantitative safety to no to 3 been addition for in value, acceptability, nutritive this maintain to potential eotpoesn a vle infiatysneisincorpora- its since significantly evolved has processing Retort o.7,N.1 2012 1, Nr. 71, Vol. e r rjce omaintain to projected are ees ´ r ora fFo Science Food of Journal S29

S: Sensory & Food Quality F), and ◦ Brix was ◦ Nutritional Sensory evaluation of Shelf life extrapolation F), ambient (72 ◦ Instrumental evaluation of F) conditions were used as reference and ◦ F) temperature conditions for a maximum of 36 mo. ◦ Instrumental quality analysis. Storage and sampling parameters. Assessment of product nutritional quality. Analysis of product sensory quality. TA-xT2i texture analyzer, via proceduresufacturer identified (Texture Technologies, by Scarsdale, the N.Y.,data man- U.S.A.). Color were gatheredmanufacturer on procedure a (Hunter Hunter AssociatesVa., LabScan U.S.A.). Laboratory, Water activity Reston, XE was colorimeter, measuredbenchtop with per water a activity Decagon meter CX-2 Wash., (Decagon U.S.A.). pH Devices, was measured Inc., on Pullman, ater standard (Thermo benchtop pH Scientific me- Orion, Beverly, Mass., U.S.A.). control samples where required.in Shelf this study life in endpoint termsdiscussed was of below. defined a minimum acceptable sensory quality, as products proceeded atuation, 4-mo and intervals at foralytical 6-mo the intervals methods first during were 2deterioration the chosen for y 3rd each in of product, year. in lightquality eval- Specific order of to loss an- characterize through anticipated effectively storage.summarized modes These in of product-specific Table analyses 2. are Texture analyses were performed on a high (95 provisioning needs dictated.Packaging Suppliers (San included Antonio, LambertAntonio), Tex., U.S.A.), Street and Newtrition Sopacko Foodssamples (San Packaging were (Mullins, processedparameters with S.C., to appropriate U.S.A.). achieve All time commercialanalysis and of sterility. each temperature The product samples came used from the in same productionwas lot. conducted via the standardanalytical ASLT quantification procedure, of which quality, application included ofics, Arrhenius and kinet- mathematical prediction of shelf(Labuza life 1982; for Perchonok each 2002). food Actual product was measurement also of shelf observed, life whereare possible. described Specific at procedures lengthuation of by were ASLT Labuza stored (1982). at Products refrigerated for (40 this eval- of their having reported noof relevant informed allergies consent and paperwork. after Panelistslation were submission maintained for in the iso- duration ofthe start each test, of the and test, offeredLighting as palate and well cleansers noise as at were in controlledthe between in samples duration the and test of sample facility sets. each throughout test. Approximately 24 h prior to testing, measured with a standardfractometer, handheld Cleveland, refractometer Ohio, U.S.A.). (MISCO Allanalyses Re- of were conducted these in instrumental (SFSL) the (Johnson Space Space Center, Food Houston, Tex., Systems U.S.A.). Laboratory testing was performedMinn., by U.S.A.). Medallion Tests included Laboratories aents, broad (Minneapolis, assessment essential of vitamins, macronutri- andsubmitted in minerals triplicate in for each products.yses analysis, Samples and, were where performed were possible, anal- byChemists American (AOAC) approved Organization methods. offor Products Agricultural baseline were nutritional submitted analysisevaluation within was 3 performed wk at of shelfstorage, life production. if endpoint, Final shelf or life after exceeded 36 36 mo mo. of products proceeded at 4-mo intervals forand the at first 6-mo 2 intervals y during of the evaluation, performed 3rd year. All in sensory the analyses were Sensoryuntrained employee Evaluation personnel Center recruited atCenter. from the Eligibility the SFSL, of Johnson using Space panelists was determined only on the basis Products were removed fromtal, nutritional, storage and for sensorystored consistent at analysis, refrigerated instrumen- as (40 indicated below. Samples ∗ ,Roasted ∗ , Vegetable Omelet ∗ ´ e , Sugar Snap Peas ∗ ∗ ) next to product name indicates ∗ Vol. 71, Nr. 1, 2012 Vegetables r Thirteen retort processed pouched ´ ees Palak Paneer ´ Food products evaluated by ASLT and their corresponding, ees Grilled Pork Chop, Tuna Noodle Casserole Journal of Food Science The study proceeded first by establishing principle modes of Such decline to the quality and nutritive value of food prod- Several processing and storage-induced quality changes to re- Deterioration of foods throughout storage is considered a func- Sample acquisition. Egg Products Broccoli Souffl DessertsMeat Entr Starch Side Dishes Homestyle Potatoes Bread Pudding Vegetarian Entr CategoryFruit ProductsVegetable Side Dishes Carrot Coins, Three Bean Salad Rhubarb applesauce, Apricot cobbler Food Products considered in previoustained work from (Table NASA 1). suppliers All in products series, were ob- as availability and flight products were evaluated byA accelerated combination shelf of life menucarefully testing items and chosen (ASLT). proposed for newa evaluation, products, in were standard spaceflight order menu, to as be well representative as of to be unique from those S30 Table 1– designated categories. An asterisk ( Accelerated shelf life testing of representative products cessed product stock. Finally,to an the overall suitability assessment ofmissions. was these made Research products as gaps forwere use proposed were in to identified, extended improvepurpose. and duration the adequacy countermeasures of these foods forMaterials this and Methods of NASA’s 65 retortof processed using foods, them and to to support assess long-duration missions. the feasibility deterioration, corresponding Q10values values, for and 13 ambient representativeeration shelf retort of pouch life the products. After dataestablish consid- obtained shelf in life this, values estimates for were the generated to entirety of NASA’s retort pro- ucts over time canStandards render of the Identity,trient products consumer incompatible content with expectations, claims.the U.S. NASA and, importance risk often, of assessment foodity nu- has system as also acceptability integral and identified to(Perchonok and maintaining nutrient Bourland successful stabil- 2002). performance Therefore,study the in were objectives missions of to this furnish data on the chemical and physical stability and others 1983;ers Branagan 2002; and Rodriguez Pruskinothers and 1993; others (2009) Olivas have 2003). and recently Additionally,long-term Zwart documented oth- stability and a of needspaceflight nutrient to food products improve content to the in improveto the support several adequacy extended representative of duration these missions. foods physical processes (Kuntz 1994). The heat processingseals and employed hermetic in retorting eliminateenzymatic microbial concerns processes and curb thatcertain would affect chemical and productsprocessing in physical and changes storage. amplify can throughout Still, storage. be initiated intort retort pouched products are documented in the literature (Chia Stability of foods for spaceflight . . . launch mass andand stowage Bourland volume 2002). (Perchonok 2002; Perchonok tion of 4 general phenomena: enzymatic, microbial, chemical, and that the productsnot were standard developed menu for items. stability assessment and were

S: Sensory & Food Quality aeit,cnitn facnrl(40 control to a pairs of sample consisting successive panelists, 3 test of Difference-from-control presentation specific the prod- involved The employed to time. imparted and storage differences over Meilgaard quantify ucts to by used outlined was procedures (1999), others on based testing, control oto cr a acltdfrec apeadbidcontrol. blind and paired by sample evaluated each were for data These calculated was score each in Difference-from- control mean participated The panelists scores session. 30 acceptability test and Difference-from-control overall 13 provide Between sample. to each test for difference the at each prompted also of were end Panelists Same.” Differ- the “Extremely “Definitely from to ranged ent” that scale a on category responses verbal their 9-point between indicated difference Panelists two. the the of of attributes magnitude several the assess to them prompted lswr etdi 150 a in heated were ples h ramn ape (72 samples treatment the l te nlsswr efre tteSaeFo ytm Laboratory. Systems Food Space the at performed were analyses other All 2– Table ( samples control Separate and samples point. treatment test baseline each paired at ap- products 38 and of evaluated 22 panelists Between assessments aftertaste. testing included and flavor, difference aroma, generally texture, pearance, and but At- specific acceptability attributes. product sensory both were key in of considered aspects as- broad tributes all well for as for preference items, scale the the of as Hedonic acceptability 9-point overall acceptability. considered a and baseline sessments utilized for tests testing affective affective These quantitative by uated to allowed (70 and temperature condition room storage to each equilibrate from pulled were samples . . . spaceflight for foods of Stability osrig l te ape eesre opnlssa ambient at panelists to served were samples (70 temperature other all serving; to yqatttv fetv etn.Termiigafcietsigof testing affective remaining intervals The testing. test affective remaining quantitative at by evaluated were products treatment, any ( attribute each on temperature storage 0.10). of effects the of cance eeainEntr Vegetarian Products Egg Dishes Side Starch Entr Meat Desserts Products Fruit Dishes Side Vegetable odpoutTxueClr(nta)(nl pH (final) (initial) Color Texture product Food fe aeieacpaiiywsdtrie,Difference-from- determined, was acceptability baseline After ihn2w frcitit h a,fo rdcswr eval- were products food lab, the into receipt of wk 2 Within fe infiatdfeec rmcnrlwsdtrie for determined was control from difference significant a After eeal Omelet Vegetable Casserole Noodle Tuna Cobbler Apricot Peas Snap Sugar Vegetables Roasted Salad Bean Three aa Paneer Palak Souffl Broccoli Potatoes Homestyle Chop Pork Grilled Pudding Bread Applesauce Rhubarb Coins Carrot t tsswr odce ocmaeacpaiiyo h 2 the of acceptability compare to conducted were -tests nlsspromdi h ult seseto ahfo rdc.Ntiinlaaye eecnutdb ealo Laboratories. Medallion by conducted were analyses Nutritional product. food each of assessment quality the in performed Analyses ees ´ ees ´ e ´ ± 2 ◦ F). ◦ ◦ ,95 9 F, ovcinoe o 0mnprior min 30 for oven convection F                                                         ◦ )o ln oto (40 control blind or F) ◦ )sml ardwt n of one with paired sample F) t ± tsst eemn signifi- determine to -tests α     2 = ◦ ) fncsay sam- necessary, If F). 0.10). urto urto refrom Free Nutrition Nutrition ntuetlaaye esr evaluation Sensory analyses Instrumental ◦ ) and F), α = n sdt rdc hl ievlea min eprtr from temperature ambient 95 at literature at value the endpoints life from sensory shelf observed obtained predict were to values used and Q10 quality, of ments a nte3-otsigpro,wr acltdb h following the by calculated were period, testing equation: 36-mo the in rtxueprmtr(hti,mitr irto)ta a not was that migration) appearance moisture specific is, a (that to parameter terms in deterioration texture defined or or was deterioration loss quality flavor of of mechanism main whose ucts STo h 3rpeettv rdcs hs siae were estimates These in products. gathered representative follows: as data 13 generated the the on of based ASLT products, retorted menu standard products. Labuza while examples. procedures, provide testing (1985) life Schmidl shelf and of review general a and measurement. analytical in assessed where yaporaeeutos umrzdi aua(92.Seflife Shelf (1982). ( Labuza endpoints in summarized equations, appropriate by oto ape ( paired and samples samples Separate 20%, treatment control 7.5. of least acceptability than compare at less to by conducted initially were decreased was or rating 6.0, original a if to determine declined to had average used the acceptability those until continued as testing Affective questions acceptability. baseline same the utilized products edn nrato re dnie hog h ieaue reac- literature, 95 the De- at literature. through rate the tion identified from order gathered reaction was on order food pending reaction each the in loss factors, of quality these for mode for of limits identification principal quality After the food. critical each corresponding determine and to deterioration data, quality sensory with parallel = hr nltclmaueet i o eetsnoyassess- sensory reflect not did measurements analytical Where siaino hl iefralrtr rcse pouch processed retort all for life shelf of Estimation ASLT on information further provide (1997) others and Taoukis hl ieextrapolation. life Shelf lnQ10/10, t s = t hl iea 72 at life shelf siae fseflf auswr aefralNASA all for made were values life shelf of Estimates s tabettmeaue hc eentobserved not were which temperature, ambient at ) ◦ rxA ae oto Acceptability Control water Aw Brix ◦ n orsodn 1 auswr determined were values Q10 corresponding and F T o.7,N.1 2012 1, Nr. 71, Vol. α = = 12.8 0.10). ◦ ◦ t s C. F/22.2 = nltcldt eecniee in considered were data Analytical t 0 e − ◦ r ◦ .Ti a h aefrprod- for case the was This F. aT C, ora fFo Science Food of Journal , Difference t 0 = hl t95 at shelf ◦ F/35 t -tests S31 ◦ C,

S: Sensory & Food Quality Repre- ´ e). 6.0), with the ex- > Panelists cited tartness, . Although retort processed egg ´ e and Vegetable Omelet products were ´ e). Despite this effort, the heat treatment Browning moisture migration migration Baseline acceptability of representative products. Baseline acceptability of Sugar Snap Peas. Baseline acceptability of egg products shelf life valuesextrapolation. of the remaining 9 items weresentative determined products were by found acceptableafter to panelists production immediately (average panelist acceptance ception of one vegetable productproducts (Sugar (Vegetable Snap Omelet Peas), and and Broccoli both Souffl egg proposed as a meansextended to duration missions. offer Texture was additional anticipatedfor menu to these be variety products, an as to the issue high crew heatallow applied in extensive the aggregation retort of process would eggfore, proteins considerable (Finley 1985). effort There- wasto made include in formulating egg thesetion components of products unacceptable at texture. a Liquidthese egg low formulations product level was at included andw/w 63% in prevent (Broccoli w/w forma- Souffl (Vegetable Omelet) and 22.5% bitterness, and anlow unacceptable acceptability aftertaste of Sugar as Snapflavors were the Peas attributed after to reasons production. the for These increaseically in off- the present organic acid in content cannedClydesdale typ- green and vegetables others (Linblanching step and 1972). and others inclusion Incorporation ofventional 1970, a means of brine to packing avoid ablanching solution this are of off-flavor preliminary con- development. the While snapinclusion the of pea a brine ingredients solution mayapplications. is not Pouched prove typically vegetables beneficial, in appropriate for the brineuntidy NASA can in prove awkward microgravity, and andmass, also contribute volume, and significant nonedible wetlation waste of to a theeffects sauce of total component the food brine that could system.improve might initial be Formu- acceptability considered simulate and for the ultimately NASAthis extend applications beneficial vegetable the to product. shelf life of products are not currentlycandidate offered egg in products the werestudy. The developed NASA Broccoli for food Souffl consideration system, in 2 this F) (mo) Main mechanisms of quality loss ◦ 9 3 12 9 (30 mo max) 12 Shelf life adjustment ± ± ± ± ± Estimated shelf life w/ Vol. 71, Nr. 1, 2012 r ´ e, Vegetable Omelet, and Rhubarb ´ e 0 Inadequate color and texture resulting from the retort heating process ´ ees ´ ees Proposed differences and corresponding shelf life adjust- Shelf life of food products evaluated by ASLT and principle mechanisms of quality loss. Ranges have been given for those products Journal of Food Science Palak Paneer 39 Aroma and flavor change via oxidative degradation of spices Homestyle PotatoesBroccoli Souffl Vegetable Omelet 48 0 Flavor change via oxidative and Maillard degradation Grilled Pork ChopTuna Noodle Casserole 49 87 Texture change due to Texture change moisture due migration; to color moisture change migration via Maillard Bread Pudding 48 Flavor and color change via Maillard browning; texture change due to Sugar Snap PeasRhubarb ApplesauceApricot Cobbler 12–20 24–36 36–65 Color Color and change flavor via change Maillard via browning Maillard degradation Color change via Maillard browning; texture change due to moisture Carrot CoinsThree Bean SaladRoasted Vegetables 36–50 36–48 24 Flavor change Color via and Maillard flavor degradation change via Flavor Maillard change degradation via Maillard degradation Shelf life endpoints determined for the 13 representative prod- To compute a final estimate of the menu item’s shelf life, a list Formulation and processing specification information was ob- of product likelihood of nonenzymatic degradation potential for off-flavor development storage-induced change Vegetarian Entr Starch Side Dish Egg Products Meat Entr Desserts Fruit Products Vegetable Side Dishes Food product ambient storage (72 Identified difference (mo) Vulnerability to syneresis, moisture migration Presence/absence of browning precursors, Presence/absence of reactive flavor ingredients, Texture stability and susceptibility to Retort processing parameters related to acidity S32 whose shelf life endpoint was defined in terms of a 20% quality loss, rather than by a minimum 6.0 quality rating. Table 4– ments appliedproducts. in shelf life estimation of NASA retort pouched Shelf life endpoints of representative products Table 3– Results and Discussion Stability of foods for spaceflight . . . ucts are summarizedSnap in Peas, Table Broccoli 4.Applesauce) Of Souffl were these, 4 observed endpoints during (Sugar the 36 mo analysis; the estimate of the shelfbased on life these for identified eachcorresponding differences. shelf menu These life item differences adjustments and wassummarized were their in then kept Table consistent adjusted 3. and are comparable or similarASLT to estimates each for all menuputed. comparable item. This products The average identified was was averagethe accepted shelf com- of life as the for the the preliminary menu item. estimate of of differences expectedthe to menu affect item and longevity the were representative product(s). noted The preliminary between tained for all NASA menuproduct items not information considered in was thisrepresentative reviewed study. This products to (of identify the a 13 maximum evaluated of by 3 ASLT) that were

S: Sensory & Food Quality eeol eemndfrtoepout hs hl iewsdeter- was life shelf change color whose product products by those Limits mined for products. representative determined in only loss were color of limits 5–Critical Table of hardness that showed and analysis storage Souffl for Broccoli the observed. out of carried were was duration products quality the these of rubbery analysis texture and Instrumental unaccept- springiness, panelist studied, hardness, by products egg able indicated representative the not on was comments cohesiveness 1986). extensive Cotterill increased an and Woodward Although into the 1985, reassembly with (Finley and network proteins fiber-like heat, albumin the of egg application of of continued denaturation function 1986, the been has to Cotterill a phenomenon attributed The and 2005). as (Woodward others and temperature previously Luechapattanaporn and observed time been heating have or works salts agents. with chelating formulations various of the addition may acidifying the appearance through by decreasing and either by formulation, improved the curbed of be be fraction could product egg Odor the often 1981). is Baker that temperatures and high sulfide at (Gossett ferrous eggs liquid gray of of heating greenish formation extended the observed, with observed to The due pouch. likely containment retort is the subsequent color within and gas gases eggs, that sulfurous of of of cooking formation The to during mo. 0 due produced at likely failure was for odor reasons unacceptable as panelists by cited were products sensory intervals, analysis. scheduled initial at after terminated continued was products evaluation both these of quality of anal- render instrumental ysis Although to panelists. found all was to unacceptable process products retort the in applied . . . spaceflight for foods of Stability nrpeettv rdcsoe ieaesmaie nTbe5. Table in summarized are time over products representative in also were storage products. representative during the of value several nutritive for Changes observed and temperatures. texture low slowed product at were to storage changes product these impact part, with greatest most significantly the the have For quality. to product found on were time over products tative storage. ap- more 2005; 2006). are others others and and that Juliano (Luechapattanaporn stability needs NASA’s storage to and appear propriate they acceptability as provide purpose, this to for considered be should sterilization) process- pressure-assisted Emerging and frequency (microwave/radio missions. technologies duration ing to extended likely for not are acceptable products be egg of retorted spite time, in over and softening reformulation texture with Even content. protein of higher because its presumably Omelet, Vegetable for observed was decline eeal ieDishes Side Vegetable odpoutclrloss color product Food etEntr Meat Desserts Products Fruit artCisHne b Hunter Coins Carrot pio obe utrL Hunter Cobbler Apricot ua npPa utrL Hunter Peas Snap Sugar ra udn utrL Hunter L Hunter Pudding Bread Applesauce Rhubarb uaNol asrl utrL Hunter Casserole Noodle Tuna nrae pigns n oeieesi g ht e net- gel white egg in cohesiveness and springiness Increased egg of odor and appearance unacceptable texture, to addition In oo osi ersnaieproducts. representative in loss Color throughout products representative to loss Quality ees ´ vrl,cagst h oo n ao frepresen- of flavor and color the to changes Overall, erae rdal vrtm ( time over gradually decreased e ´ . rtclclrlmt observed limits color Critical P rtcllmtof limit Critical < .5.N such No 0.05). ∗ ∗ ∗ ∗ ∗ ∗ ======41.9 66.9 57.2 35.2 25.8 32.4 ± ± ± ± ± ± 1.37 0.47 0.81 0.92 0.91 1.48 trg tblt frtre pio a t7 n 100 and 70 at Jam assessed Apricot (1963) Woodruff retorted and of Cecil stability time. storage over for of darkening account 21.22%, levels therefore their and would reasonable which 8.37% contain precursors, at products browning reactive sugar these and of crust Both Apri- respectively. pie w/w; contains 1.61% their at to Cobbler due butter cot likely contains is of Coins products lack Carrot these The formulations: in darkness. fading color product relative of was significance of change color discernment temperature of to high perception limited panelist and products, ambient these for of time storage over parameters of change color gradual all showed assessment prod- instrumental Coins Although Carrot and ucts. Cobbler Apricot of acceptability on fading on eial ypnlssutlapoiaey1 oo storage of mo 16 95 approximately at until were panelists was that by flavors It desirable Maillard-type value. found of parameter generation initial Pudding the of Bread by 12.4% accompanied in in darkening decrease Color moderate a vegetables. more represented were and products fruits these in in than decline color crit- of The limits darkening. product ical by only characterized were products present the of those to observations study. product similar noted have ue,wr copne ypoutdreig n eas the because tempera- and high browning darkening, at product nonenzymatic by considerably of accompanied most were result occurred tures, they the as likely reactions, were only grad- changes These and value. ual parameter temperatures, initial high in reduction and 8.4% represented ambient at storage throughout o29 fe 0m fsoaea 72 at 1.75 storage from of increased mo had Sugar 20 a-value of after color Hunter 2.92 green the to in where most observed The Peas, was products. Snap color most of of fading acceptance color substantial sensory initial on of bearing value imal the in prod- 20% vegetable of and decline fruit parameters. of a products. limits represented vegetable color ucts and critical significant fruit substantial the for average, most most observed On the were The color was quality. in latter product declines the influencing ob- study, change were present darkening color the and 1963; in fading Woodruff served both and Although Cecil products, 1949; in 1994). starch (Feaster Goddard products, fading meats bakery cured color and in of fruits, darkening uncured color terms and and products, in meats; carotenoid high defined products, vegetable been green have goods canned on comments panelist intensity. general color by ratings product as well panelist as by appearance, supported product of generally were differences Analyt- color ingredients. ical dairy of proportions and vegetables, high fruits, containing products to limited generally was loss color Significant eto h vrl aeitacpaiiyoe ie oo fading Color ef- time. significant over a acceptability have panelist to overall found the not on was fect but product, Chop product Pork overall on effect greater a the have of quality. to darkening indicating found time, were this product, during L-value Hunter the ikoe trg.Tesitwsntsgicn o h product the for significant (40 temperature not low was the or shift at red stored The appeared shift storage. product over hue the that pink a panelists with of coincide by to terms reporting appeared decreased in shift This characterized yellow-green. to was orange from Chop Pork Grilled in oo aknn a on ohv rae fetta color than effect greater a have to found was darkening Color oo hne nteBedPdigadTn odeCasserole Noodle Tuna and Pudding Bread the in changes Color aknn fTn odeCseoeocre gradually occurred Casserole Noodle Tuna of Darkening eeal,osraino oo aigwslmtdadhdmin- had and limited was fading color of observation Generally, of storage long-term in reported previously changes Color diinly oeclrfdn a esrdi h Grilled the in measured was fading color some Additionally, ◦ F. o.7,N.1 2012 1, Nr. 71, Vol. ◦ r )conditions. F) ora fFo Science Food of Journal ◦ .Hwvr erae in decreases However, F. ◦ ,and n a F, S33

S: Sensory & Food Quality ´ ee, shortly F was found to result ◦ . Texture changes affecting ´ ees had introduced off-flavors remi- 16 mo) of high temperature storage. < ´ ee products. Although analytical texture data on the Homestyle Potatoes Another high starch product considered in the present study was Although not affecting quality over time, sensory panelists also Texture changes in representative products in gelatinization of fillinglife aid of starches, the product which considerably shortened tothe 12 the retorted m. shelf product, With and extended storage especiallycycling, of cooked with starches exposure within to retort freeze productbe filling thaw prone solutions can to retrogradationof the (Goddard starch 1994). molecules The that retrogradation occurred in this product was initially ture migration, starch gelatinization, andwere syneresis. most These considerable changes fornents those (Tuna products Noodle with Casserole), discrete and(Homestyle compo- in Potatoes) products or with highChanges protein starch in contents consistency (Grilled ofceptability Pork fruit of Chop). texture over in time vegetable and products a were also low observed. panelistproduct ac- were inconclusive, sensorytexture data immediately suggested afterments that production on product product was texture unacceptable.and were assumed Com- consistent to throughout beby the the the study, retort result process. of Despiteelist potato this tissue perception acceptance of softening of soft imparted tors texture, initial pan- was satisfactory flavor, and aroma,throughout shelf allowed life. and maintenance Declines in of other flavor and aroma productfore, attributes, quality quality were there- fac- determined toloss be for the Homestyle Potatoes. primary Schmidtported mechanisms decreased and hardness of Ahmed of (1971) quality thermallyto also processed unprocessed re- potatoes control samples relative after retorting.difference They attributed to this solubilization ofsorption intracellular of water, pectic and gelatinization substances,storage of ab- starch of granules. Prolonged theirness processed decrease potato due samples tocapacity a indicated over time. reduction some of hard- starch granule water holding the Three Bean Saladwas vegetable found to product. be Texture quite of stablestorage this over time, at product but was low greatly temperatures. degraded Storage by at 40 Sensory analysis suggestedprocessed that dessert browning can reactions be correlated inence with to the increased this retort panelist point. prefer- Afterto this become point, unacceptable, and however, color flavor intermediates quality tooAs appears overbearing. most dessert productstially are subject formulated to similarly and thesefrom are a reactions, poten- moderate they amount shouldHowever, ( the conceivably specific benefit storage conditionsa should product be specific optimized on basismaximize product to quality. minimize disadvantageous effects and noted an off-flavor in the Grilledafter Pork production. Chops meat The entr panelistsperceived a consistently fish-like mentioned taste that inretort they the processing of product, meat which entr niscent suggests of that fish the into theNoodle product. Casserole product Panelists did who not evaluated commentbut the on indeed Tuna such a an off-flavor, fish-likeproduct. taste The would not extensive heat have been appliedresults peculiar in in for retort an that processing overprocessing typically throughout of the meat entire product products,haps (Potter to with and the ensure Hotchkiss implementation sterility 1998). ofoff-flavor nonthermal Per- development processing methods, in theseavoided, types and of initial meat panelist productsimproved. acceptance This could of could be the ultimately products servethe to might meat increase be entr the shelf life of quality of representative products in storage were limited to mois- F. ◦ Although not character- 0.05). As these changes tended < 0.05). Color change was assumed Vol. 71, Nr. 1, 2012 P r < P Journal of Food Science Maillard reactions were also implicated in the flavor and color For most products, flavor change was accompanied by a change Panelist acceptability of the flavor of all representative vegetable Flavor changes in representative products. Darkening of Rhubarb Applesauce was observed over time at point where theyquality. began This to was observed impart after negative only effects 16 mo on of product storage at 95 accompanied by hydrolysis ofthe 50% study of attributed them thereactions. to product nonenzymatic NASA disaccharides, or dessert Maillard browning productsdairy, egg, are and formulated sugar ingredients withistic to adequate flavors allow and formation of colorsduring character- in processing. At dessert ambientthe products and by reactions high Maillard were temperatures, reactions allowed however, to proceed throughout storage to a assumed to be resultant from Maillard browning reactions. change observed in the Bread Puddinguct. representative dessert Association prod- of colorobserved and in flavor a changes canned(1963). has fruit Their previously research cake noted been increasing product perception“burned by of flavor” Cecil “bitter” with and and darkening Woodruff of color. As these changes were products (Carrot Coins, ThreeSugar Bean Snap Salad, Peas) Roastedambient was and Vegetables, high found temperatures. Similarly, a to decreasedof acceptability decline aroma and over aftertastes were time, observedat in especially high vegetable products temperatures stored over at time ( to coincide withof product the darkening, products, and flavor because changes of in the these vegetable nature products were latter contributing most significantly to overall acceptability. in color, which wasflavor often differences. observed For those before products panelist foundflavor perception acceptable did at of baseline, not appearafter a to minimum drive of overall 16 sensory mo of acceptability storage until at ambient conditions. ized over time by analytical measurement,observed flavor deterioration and was documentedproducts. by Flavor loss panelists was over observedtic time in product terms flavors for and of nearly formation loss of of all unacceptable characteris- flavor, with the presumably because of theflavor. relative mildness of the initial product in large part to beas the it result of was nonenzymatic characterizedwas browning reactions, largely accompanied by by a afor decrease flavor those in change, and Hunter productsteristics was L-values, stored most were at pronounced observed high forbut temperatures. the the darkening Similar color of charac- aspects Roasted were Vegetables, overcome by off-flavor development, S34 even after 36 mo of storage ( their retorted burrito productsof were the found products to at result highdle from temperatures. Casserole, Observations storage the of only Tuna discrete, Noo- in multicomponent this food study, considered were found to align with thisambient suggestion. and highsamples temperature in low storage temperature conditions, storage remained while almost those unchanged, that affect appearance, suchand as moisture noodle migration components. between Rodriguezported sauce similar and findings others in their (2003)rations. analysis have Specifically, of their re- retorted work burrito hasage combat suggested of that multicomponent pouched extendedhas foods stor- detrimental with effects high to starch thefood. contents appearance, texture, The and flavor most of the significant effects to these quality parameters in Stability of foods for spaceflight . . . casserole sauce containsHowever, although dairy the color and changesreflected were other in minor, they browning panelist were ratings precursors. still was likely of due to appearance simultaneous progression of for other this quality changes product. This

S: Sensory & Food Quality rmfuttsusadasbeun nraei rewtri the Apple- in Rhubarb water of water free free in in increase increase An subsequent time. a over products and release tissues moisture of fruit result higher thin- the from at be become pronounced to most assumed and was being This firmness effects temperatures. such lost with products have time, fruit over to ner Both panelists appearance. by to noted of presumed were also ratings were panelist and affected texture, product’s have each of sen- ratings in reflected sory were Applesauce) Rhubarb and Cobbler (Apricot this for life shelf greatest the pro- realize product. are to product countermeasures this as of storage posed formulation temperature this low in of avoidance used high and starch and the ambient of at Replacement storage temperatures. throughout were product differences this texture for significant observed product No the rendered panelists. that to level unacceptable a to proceeded had retrogradation eetdi esr etr crs n eesgicnl more significantly were and scores, were texture changes These sensory cohesiveness time. over in in samples reflected decrease cube and cheese for hardening time over gradual a indicated ture entr account data. to analytical of conservatively nature, lack their performed the by were for varied calculations are data life sensory shelf As data. sensory consid- of Therefore, through occurs eration weights. primarily addition accomplished fill were sauce projections pouch life as acceptable shelf products, maintain to the of required addition to as the sauce measure- to of due liquid likely levels free is varying This and inconsistent. data very Texture were ments deterioration. the this assess of to available rate were sauce. data the into analytical water conclusive over of no However, proteins incorporation meat and release the gradual meat of and likely capacity time the were holding observations water of The decreased time. dryness to over due and sauce product the hardness of Chop increasing thinning Pork and an Grilled to by the limited primarily to were characterized Changes was evaluation. and sensory gradually, representative occur to the appeared in loss Texture entr considered. products durable storage of irrespective itself, temperature. these process and to retorting time imparted the likely changes by is textural It vegetables addressed analyses. comments textural cor- the instrumental be that from not data could any but to testing, related comments storage Similar throughout moist.” observed “too vegetable were and the that soft,” citing “too freshness, were lack components that to products indicated the comments found they Panelist desirable. Roasted and not Peas, were Snap Vegetables) Sugar Coins, (Carrot products vegetable the 3 of end the by component life. a crust shelf of product’s the dissolving, of even This and amount crust. softening, the pie considerable in the from product. resulted into released had the incorporated water incorporation been of have free also fraction that may apricot indicated apricots the also from evaluation released This much water absorbed have the to appeared of they as re- swollen, mo the noticeably at 48 were (present capture at pearls product to tapioca the able of that analysis indicated were sensory that informal An ingredients water. leased of because likely presence pronounced, the less of was increase within product an release Cobbler water by Apricot Free noted time. the over as consistency thinning, flow Bostwick product in in reflected was sauce bevdtruhasih hceigo h rdc ac after sauce product 40 the at storage of of thickening mo 4 slight a through observed . . . spaceflight for foods of Stability meitl fe rcsig aeit oe httetxue of textures the that noted panelists processing, after Immediately products fruit representative of quality textural the to Changes adnn fces ue ntePlkPne vegetarian Paneer Palak the in cubes cheese of hardening A Entr ewsas bevdoe ie ntuetlaayi ftex- of analysis Instrumental time. over observed also was ee Paneer) Palak Casserole, Noodle Tuna Chop, Pork (Grilled ees ´ ´ e bt etadvgtra)wr mn h most the among were vegetarian) and meat (both ees ´ ◦ .Atr1 oo o eprtr storage, temperature low of mo 12 After F. < %wwi h product) the in w/w 2%

Table 6–Nutrient retention of representative products after storage at ambient temperatures. Values are given in terms of percent of the initial value retained at shelf life endpoint or 36 mo. Dashes indicate limited data and/or absence of considerable initial levels of nutrient.

o.7,N.1 2012 1, Nr. 71, Vol. Nutrient retention (% of initial level retained at shelf life endpoint)

Vegetable Products Fruits Meat Entrees´ Egg Products

Three Sugar Starches Grilled Tuna Veg. Entrees´ Desserts Bean Snap Carrot Roasted Rhubarb Apricot Homestyle Pork Noodle Palak Broccoli Vegetale Bread Nutrient Salad Peas Coins Vegetables Applesauce Cobbler Potatoes Chop Casserole Paneer Souffle´ Omelet Pudding r

ora fFo Science Food of Journal A – – 300 – – – – – – – – 8 – B1 – 88 – – – 100 – 7 92 – – 83 – B2 50 – 50 – 50 8 – 3 6 92 – – 98 Niacin – – 37 – 69 65 – – – – – 72 – B6 88 – – – – – 65 44 80 78 – 78 100 Pantothenic acid 3 42 22 – – – 4 4 83 65 – – 58 Biotin 0.9 – 73 0.8 90 87 – 60 – – – – 97 Folic acid 45 68 63 – 0.4 – 43 – 48 – – 54 – C – 50 – – 86 3 – – – – – – – K 53 90 – 62 – 50 – – – 92 – – – S35

S: Sensory & Food Quality . Nutrient losses F.Decline in vitamin C was the most significant loss ◦ F) temperatures. Vitamin B losses were most significant ◦ Nutrient degradation in representative products in representative productsin were generally those limited nutrients(Gregory to 1996). with reductions Table 6labile previously summarizes nutrients observed the established in levels representative products of storage afterstorage long-term at several 72 lability storage observed for fruit products over time.were These consistently losses more were pronounced varied, for yet products storedhigh at (95 ambient for vegetable products, and showed no temperature dependence. Vol. 71, Nr. 1, 2012 r F) temperature storage. As with other ◦ Journal of Food Science ´ ee items, these changes are suspected to be the result of a ated and ambient storage of thisture change. product Rao appeared and to Patil slow (2006) this havethroughout observed tex- hardness storage decreases of retortededged paneer prior curry, research butsimilar that have to has acknowl- the present characterized study.texture Both increase decline studies in with observed storage hardness most at extensive higher temperatures. entr decrease in water holdingcubes, capacity and of subsequent moisture the release. proteins Maintenance in of the refriger- cheese Figure 1–Shelf life estimations of NASA’s stock of retort processed pouch products. S36 Stability of foods for spaceflight . . . pronounced with high (95

S: Sensory & Food Quality ossol bevdi attei cdadtecnet fseveral of contents the and acid prod- pantothenic substantial in dessert observed with The only time, losses over temperatures. stability all vitamin at reasonable storage showed uct of mo 36 by decrease after to appeared A 90% product Vitamin in egg temperatures. Quiche Vegetable decline high the to in and levels found ambient was at stored K Paneer Vitamin Palak temperatures. am- at high stored products and for bient declines occurring considerable losses showed greatest entrees with time, vegetarian over and con- meat B Coins of Vitamin temperatures. Carrot tent high for and ambient observed at were stored products content carotenoid in Increases . . . spaceflight for foods of Stability ewe n ;susadsac iedse eeetmtdto estimated life were shelf dishes side minimum starch a and soups have y; to veg- 4 y; and estimated 5 1 were and between 1.5 dishes were between products side life shelf dessert etable minimum and a Fruit have 1. to Figure estimated in summarized are ucts sestentin tblt fNS’ eotpuhproducts. pouch further retort NASA’s to of underway stability currently nutrient is the assess analysis extensive An minerals. hl ieEtmtosfrAlNS eotPouched Retort NASA All for Products Estimations Life Shelf hl ieetmtoso AAscretsoko eotdprod- retorted of stock current NASA’s of estimations life Shelf o.7,N.1 2012 1, Nr. 71, Vol. vial e ahfo category. food each per products available of number in the size indicates Bubble figures product. the each of g nutrients 100 required per NASA provided 18 of a RDI of % terms of in Nutrient measure expressed (C). is y figures 5 these at in and density (B), y 3 at (A), production after immediately quality maintaining products processed retort of landscapes 2–Menu Figure r ora fFo Science Food of Journal S37

S: Sensory & Food Quality Incorporation of emerging and nonthermal preservation tech- Finally, as the present study dictates, the most significant changes This multiyear research effort has been accomplished only Shelf life endpoints were established for all of NASA’s retorted whole eggs. J Food Sci 46(2):328–31. Dekker. p. 531–616. analysis of precooked egg products aftertemperatures. high-pressure processing J combined Food with Qual low and 29:505–30. high products. J Food Saf Technol 18:1–6. ready-to-eat, individual (MRE-1). US Army Technical Report: Natick/TR-94/004. 17:639–46. products in cans and retortable pouches. J Food Sciglutamine 48:1521–31. during processing and storage of spinach puree. JFood Food Sci Sci. 14(1):25–39. 37(1):45–7. Chemical changes in food during processing. Westport, Conn.: AVIIn: Publishing. Man CMD, Jones AA,Professional, editors. p. 256–74. Shelf life of foods. New York, N.Y.: Blackie Academic & Additionally, Branagan and Pruskin (1993) havetification reported of that thermally for- stabilizedthe cheese maintenance spread of products adequate can levels allow exposure of to several nutrients, adverse even storageretorted after foods conditions. is Fortification likely to of havesidered a to NASA’s similar improve benefit the and nutrient should value be of con- the products after storage. nologies are currently being investigatedlaboration by NASA with through a the col- their U.S. potential DoD. to These improve thetend are initial the quality being longevity and of considered as the food aspaceflight. for system means for to use ex- in extended duration to the quality ofand NASA’s high retorted temperature productsshould storage occurred consider at conditions. incorporating ambient Consequently, NASA for low temperature support storage of volumes food system extended shelf life. duration These effortsintegration missions, would between likely the require to significant AFT program furtherteams. and Provision relevant prolong vehicle of design low temperature storageshelf volumes life would for allow arange majority defined of by products AFT. to extend into the minimum extended duration missions willcation. not Modification may be be feasible accomplishedproduct without reformulations, in application modifi- terms of of emergingcessing individual nonthermal technologies, and pro- development of low temperaturefor options food stowage volumes. through the support ofteams. many contributing We would NASA and liketion contractor to of express the NASA our Human appreciationof Research Program for the (HRP), the Space the support direc- Foodipation Systems of Laboratory the (SFSL)Center Johnson team, panelists, Space the and Center partic- Food the (JSC) Technology (AFT) contributions Sensory researchers who of Evaluation directed this the study. HRP Advanced pouch products. Atpoints ambient of storage the products conditions,product range formulation. shelf from Therefore, 0 life use to of end- 96 these mo, products depending to on support the Gregory JF. 1996. Vitamins. In: Fennema OR, editor. Food chemistry. NewJuliano York,N.Y.: P, Marcel Biansheng LI, Clark S, Mathews J, Dunne PC, Barbosa-Canovas GV. 2006. Descriptive Jun S, Cox LJ, Huang A. 2006. Using the flexible retort pouch to add value to agricultural Acknowledgments References Branagan MT, Pruskin LR. 1993. Effect of storageBrody on AL. sensory 2002. Food and canning nutritionalCecil in SR, quality the Woodruff JG. of 21st 1963. meal, century. The stability Food of Technol 56(3):75–8. canned foods inChia long-term storage. SS, Food Technol Baker RC, HotchkissClydesdale JH. FM, 1983. Lin YD, Quality Francis comparison FJ. 1972. of FormationFeaster thermoprocessed JF, of Tompkins 2-pyrrolidine-5-carboxylic fishery MD, acid Pearce from WE. 1949. EffectFinley of JW. Environmental storage effects on on protein vitamins quality. 1985. in In: canned Richardson T, foods. FinleyGoddard J JW, MR. editors. 1994. The storage of thermally processed foods inGossett containers PW, other Baker than cans. RG. 1981. Prevention of the green-gray discoloration in cooked liquid Conclusion Vol. 71, Nr. 1, 2012 r ´ ee products with shelf life estimates that extend Journal of Food Science ´ ee products. Therefore, modification to the current food sys- Reformulation of retorted pouch products should include In fact, supporting a 5-y scenario with the current food sys- The bubble chart plots in Figure 2 are provided to represent Of the 65 products, only 27 are estimated to have a shelf life products herein. These should be consideredbasis on as a product-specific appropriate for the entire stock of NASA’s retorted items. S38 application of emerging nonthermaldevelopment processing technologies, of and low temperatureumes. options for food stowage vol- changes that willas improve well as the those that initialeral may means improve acceptability product of stability reformulation of over have time. been products, Sev- proposed for representative life of the food system. tem would allow the provisionentr of a very limitedtem number will of meat besystem required in extended to duration mission ensurebe scenarios. provision accomplished Modification of may in terms an of adequate individual food product reformulations, menu landscape comprised of onlybe the possible food provisions with that a would Furthermore, 3-y Figure shelf 2C life depicts requirementof the for even options NASA more that missions. limited would landscape quirement. As be is available apparent to from thefigure, support progression the of a the menu charts 5-y landscape in shelfbecomes this available life quite to re- limited support with a increasing NASA requirements mission for the shelf contributed 2 units to thetrient nutrient present in density excess of of theunits 100% to food, the of and nutrient the a density. NASA The nu- awarded RDI sum to of contributed the each 4 nutrient product densityin per units the its nutrient nutritional density profileFigure parameters is 2. plotted represented While in Figure menufull 2A product landscapes stock represents of of the thermostabilized foods, menu Figure landscape 2B represents of a the C, D, E, K, B1,calcium, B2, magnesium, B3, potassium, B6, B12, iron, and folate,nutrient biotin, zinc. that pantothenic The was acid, level present of perthe each 100 corresponding g NASA of requirement, foodas and was points follows: compared were against the awarded a presence given of nutrient 10%presence contributed to of 1 49% 49% unit of to to the 99% the of NASA nutrient the RDI density, NASA of the RDI of a given nutrient content and calculated nutrient densitybubbles parameter. in The size these of charts the foods is that defined exist with in100 respect a to g given the of category. numbereach the Calories of food food are was product. considered definedfood The per internally, system nutrient using nutrition density NASA (Smithwere parameter requirements 2005). considered for for The in following the 18 definition nutrients of this parameter: vitamins A, number of entr beyond 5 y. the caloric and nutrientious provisions that mission would scenarios, bestudy. possible based Figure in on 2A var- represents thethermostabilized a product shelf stock, full with life respect landscape to estimates of each food’s of foods caloric this in NASA’s 2 y, with an expected shelf life maximum ofof 8 greater y. than 3 y,range and required would by therefore AFT fall toAdditionally, within there support the are extended minimum likely duration toto spaceflight. be a mission scenarios 5 requiring ycurrent up shelf food life system for would food. allow only Supporting the such provision a of scenario a with limited the Stability of foods for spaceflight . . . have a shelf life between 1.75etarian and 4 entrees y; are and estimated dairy3.25 to products y. Meat and have products veg- were a found shelf toas be life they the between most were durable 2.5 all products, and estimated to maintain quality for a minimum of

S: Sensory & Food Quality ecoo H oradC 02 AAfo ytm:ps,peet n uue Nutrition future. and present, past, systems: food NASA 2002. C. Bourland Product Food MH, editor. Perchonok C, Side In: 2002. techniques. and GV. considerations Barbosa-Canovas life Shelf S, 2002. MH. Perchonok Clark H, Warner DR, Sepulveda Raton, Boca JJ, ed. Rodriguez 3rd techniques. GI, evaluation Olivas Sensory of 1999. Sterilization BT. 2005. Carr P. GV, Civile Dunne M, LM, Meilgaard Hallberg J, Tang J, Wang Y, pro- Wang related K, and Luechapattanporn canning in course complete A containers. spinach flexible processed Retortable thermally 1987. of from: A. profiles Lopez acid Available Organic 39(9):57–62. 1970. Des. Technol FJ. Food Press. Francis Prod foods. Nutrition FM, of & Clydesdale Food testing Food YD, Accelerated Conn.: quality. Lin 1985. Trumbull, MK. foods. of Schmidl of TP, dating question Labuza life Shelf a 1982. TP. stability: Labuza Shelf 1994. LA. Kuntz . . . spaceflight for foods of Stability eeomn ae neprec.Ae,Iw:Iw tt nv rs.p59–74. p 18:913–20. Press. Univ. State Iowa Eng Iowa: Process Ames, experience. Food on J based pears. development wet-pack pouch retort of quality on 25:233–49. effect volume gas Residual 70(4):E288–94. Sci Press. Food CRC J Fla.: frequency. radio by trays polymeric military Canning in The eggs scrambled Md.: Baltimore, ingredients. processing, aseptic packaging, Trade. II, Book cesses: 35:641–4. Sci Food J puree. http://www.foodproductdesign.com/articles/1994/06/shelf-stability.aspx. wr R lei L ecoo H rb ,SihS.20.Assmn fnutrient of Assessment 2009. SM. Smith L, Braby MH, Perchonok VL, J gels. Kloeris white SR, egg formed Zwart heat of microstructure and Texture 1986. OJ. Cotterill SA, Woodward prediction. shelf-life and deterioration food of Kinetics 1997. IS. Saguy TP, Labuza PS, Taoukis mis- exploration for bands operating standards, requirements, Nutrition Stud Texture 2005. J editor. potatoes. S, Irish Smith of properties elastic and Textural 1971. EM. Ahmed TR, Schmidt Shelf 2003. GV. Barbosa-Canovas S, canned Clark ready-to-eat H, Warner in DR, paneer Sepulveda of GI, Olivas characteristics JJ, textural Rodriguez in Academic/Plenum Changes Kluwer N.Y.: 2006. York, GR. Patil New KJ, Science. Rao Food 1998. J. Hotchkiss NN, Potter tblt nfosfo h pc odsse fe ogdrto pcflgto h S.JFood J ISS. the on spaceflight duration long after system food 74(7):H209–17. space Sci the from foods in stability 51(2):333–9. Sci Food Boca practice. engineering food of Press. Handbook CRC editors. Fla.: K, Valentas Raton, RP, Singh E, Rotstein In: Office, available). Countermeasures publically and (not Tex. Adaptation Houston, Human Laboratory, JSC, Biochemistry NASA Nutritional 1. Revision 63555. JSC sions. selected at packaged rations combat 2:460–74. burrito rice 26:409–24. and Qual bean Food J black levels. pouch gas residual retort of study life 37(12):156–64. Stud Texture J storage. during curry paneer Publishers.. o.7,N.1 2012 1, Nr. 71, Vol. r ora fFo Science Food of Journal S39

S: Sensory & Food Quality