Biryani, pulao on space mission

SPACE POPPADAMS: Packaging is the most important part in preparing the freeze-dried food products.

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Mysore: As India prepares for a manned mission eight years from now, the Defense Food Research Laboratory in Mysore is already gearing up to prepare exotic dishes for Indian astronauts in space.

Delicacies like lemon rice, mutton keema, chicken pulav and orange juice are on menu for astronauts in space.

But to make food edible in space it's specially packaged in powdered form using the Freeze Drying technique. With the help of this process food products and even juices can be converted into powdered form.

“Freeze-drying technology removes water from products using vacuum. Lately, there has been more emphasis on normal foods. Products like ice creams and desserts. are being developed to be used in this condition.” explains Project coordinator, freeze-drying technology, Dr K Radhakrishna

Packaging is the most important part in preparing the freeze-dried food products. Squeezable tubes and lightweight containers are used for the purpose, as they help preserve food for a longer time.

At the space food wing of the laboratory, engineers and cooks experiment with different Indian cuisines to make sure if they can make it to space.

“We have written to the Indian Space Research Organisation chief, now since some negotiations are on for the next space moves, our lab has already offered to develop foods for space requirements. We are gearing up for that,” says DFRL director A S Bawa.

Even as the world waits for Sunita Williams' safe return, work on Indian ambitions of a manned mission to space has begun.

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