In trying to improve food quality for astronauts on extended space missions, NASA conducted extensive research and paired with several food companies to explore solutions. One result was the freeze-drying process, which allows food to be stored for long periods without refrigeration while retaining 98 percent of its nutritional value and only 20 percent of its original weight.
The earliest NASA astronauts sustained themselves on food from squeeze tubes, but in preparation for the Apollo mission and other long-term stays in space, the agency wanted more appealing options. Through partnerships, NASA pioneered freeze-dried food, whereby cooked food is rapidly frozen to -40 F°, turning the water to ice crystals. These are then evaporated in a vacuum, removing the moisture. Vacuum packed, they can last almost indefinitely.
Learn more about how NASA helped develop technology that impacts freeze dried technology within your home's kitchen environment!