A Taste of Home in Zero Gravity
Indian astronauts aboard the Gaganyaan mission will have a menu that offers a taste of home, even hundreds of kilometres above Earth. The diverse spread, developed primarily by the Defence Food Research Laboratory (DFRL) in Mysuru, includes familiar comfort
foods like chicken biryani, vegetable pulao, dal chawal, aloo paratha, and idli sambar. For dessert, options like moong dal halwa and sooji halwa are on the list, ensuring that the crew has access to meals that are not just nutritious but also psychologically satisfying. The menu has been curated to cater to the Indian palate, though the spice levels are kept mild, with options for extra spice sachets. This thoughtful selection aims to provide comfort and a sense of normalcy in the highly demanding environment of space.
The Science of Preservation
Keeping food safe and stable for a space mission without refrigeration is a major scientific challenge. The key is to eliminate or inhibit the microorganisms that cause spoilage. DFRL employs several advanced techniques to achieve this. One primary method is thermostabilization, also known as retort processing. In this process, food is sealed in a pouch and heated to high temperatures to destroy any harmful bacteria and enzymes, making it shelf-stable for long periods. Another key technology is freeze-drying, where food is frozen and then placed in a vacuum to remove all water content. This significantly reduces the product's weight and prevents spoilage, as microorganisms need water to survive. Foods like soups or beverages can then be easily rehydrated in space by adding water. These methods ensure that the meals retain most of their nutritional value, flavour, and texture.
Nutrition at 400 Kilometres Up
An astronaut's diet needs to be meticulously planned to counteract the physiological challenges of spaceflight. In microgravity, the body undergoes changes like muscle atrophy and bone density loss. To combat this, the Gaganyaan menu is designed to be highly nutritious, with each astronaut consuming around 2,500 calories per day. The ICMR-National Institute of Nutrition (ICMR-NIN) is working with ISRO to create personalized nutrition plans. These diets are rich in essential micronutrients, antioxidants, and Vitamin D, with carefully controlled levels of sodium and fibre to support gut health. Even the physical form of the food matters. It cannot be crumbly, as floating particles could clog air vents or be inhaled by the crew. Therefore, food is often in semi-solid form or binders are used to keep it intact.
The Zero-G Dining Experience
Eating in space is fundamentally different. Without gravity to pull things down, fluids shift upwards in the body, often causing a stuffy nose similar to having a cold. This can dull the sense of smell and taste, which is why astronauts sometimes prefer spicier food. Even simple actions like drinking are a challenge. Liquids don't stay in a cup; they float away. For the Gaganyaan mission, special containers and straws have been developed for liquids that pull back any remaining droplets after a sip. Food is packed in specially designed pouches that can be attached to a tray. Astronauts will use food warmers to heat their meals and special cutlery designed for a weightless environment. Every aspect, from packaging to waste disposal, must be engineered to function flawlessly in zero gravity.
