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3 June 2003

NASDA Report

No.131 2003 MAY.

Part 3 of 3

Further Development of Thermal Control Technology for Future Spacecraft 

We expect to see a development of large space structures, like the
International Space Station and enhanced high-performance satellites,
integrated with more advanced computers or instruments. To keep up
with this development, we will need to improve methods of thermal
control. 

Although further studies are required, a two-phase (vapor-liquid
mixture) fluid loop is a promising technology for use as a thermal
control system in large space structures. This technology is based on
the thermodynamic cycle of evaporation and condensation. At the same
time, a heat pipe-advanced thermal control device, such as a micro
heat pipe, is thought suitable for a satellite shaped like a small
box containing many components. 

We also expect to see improvements in and diversification of thermal
control technology incorporated into highly sensitive sensors, as
described above, and space telescopes operating in the darkest areas
of space. NASDA has been developing these advanced thermal control
systems (devices). For satellites in particular, it is impossible to
repair and replace failed parts by hand. Accordingly, the thermal
control system must have a long lifetime (up to about ten years). 

NASDA has made every effort through various ground tests to develop
satellites comparable to the world's best, with consideration for
improving the satellite's lifetime and reliability. 

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Let Us Talk Space Challengers 
Interview with
Culinary Researcher
Mrs. Sachiko Hoshizawa

From Hokkaido to Space with Cooking
Space is the work environment for astronauts, who say that one of the
things they look forward to is to have a meal in space.  Astronauts
from different countries bring food from their respective countries
into space and share their foods with other astronauts, enabling them
to enjoy a deeper cultural exchange by tasting the flavors.  In this
issue, we spoke with Sachiko Hoshizawa, a culinary researcher who
developed a space food out of miso soup that astronaut Wakata took
into space. 

Astronaut Wakata took five packs of miso soup into space. He ate four
and brought one back to me as a gift. This is the pack. Apparently,
he could not eat the ingredients through this thin tube, so we will
be looking at improvements for the next time, says Hoshizawa. 

Interviewer: You've been involved with a cooking program that airs on
a television station in Hokkaido, your hometown, but how did you get
into making space food? 

Hoshizawa: Well, we were actually in the process of applying for the
Guinness Book of Records, as the cooking program had been on the air
for a record length of time, when a friend of mine introduced me to
the people of NASDA. They told me if you've got such a repertoire of
dishes, why don't you consider making space food. Up until that time,
I had heard of NASA but was not aware of NASDA (laughs). 

Interviewer: Did you know what space food was at that time?

Hoshizawa: My image of space food was some type of food in a tube
(laughs). However, after learning that a variety of foods can be
taken into space, I came up with twelve delicious, healthful dishes
made from ingredients found in Hokkaido and sent them to NASDA. They
selected three dishes, including rice, curry, and miso soup. The
curry dish has an abundant amount of minerals and includes kelp that
helps keep the digestive system in good order. 

Interviewer: What type of miso soup did you make?

Hoshizawa: To Japanese, miso soup is not just "food." Its flavor is a
comfort to us. Miso soup is not only good for the body, but it is an
indispensable food that soothes the spirit, so I really wanted them
to select it. The miso is derived from my mother's homemade recipe.
The soup base is a powdered mixture that includes kelp, dried bonito
shavings, dried sardines, and dried shiitake mushrooms and is
freeze-dried. Dried wakame seaweed and dried bread-like chunks of
wheat gluten are included as larger ingredients. NASA repacks the
ingredients in these containers, but the tube opening in this
container is actually too small. When I met astronaut Wakata, he
thanked me and told me the food was very good, which made me very
happy. 

Interviewer: Did you have any prior experience in developing
freeze-dried or other instant foods?

Hoshizawa: No, it was the first time I had dried any of my own
cooking. A local agricultural high school helped us freeze-dry the
food. I was relieved to find that we could do it without losing much
flavor. I think this type of retort food or freeze-dried food may be
the food of the future, and developing delicious food that can be
eaten anywhere by anybody may become necessary for ordinary people.
Therefore, I think we must consider the development of space food
will be necessary not only for astronauts but as a futuristic food
for the rest of the world as well. I would be happy if the
ingredients of Hokkaido proved effective to satisfy the eating habits
of today's busy people. I'm thinking of developing many more products
to be offered as new foods, as well. I'd like you to look forward to
it. 

Interviewer: Do you particularly focus on Hokkaido ingredients
because, after all, your hometown is in Hokkaido? 

Hoshizawa: Well, certainly that is true, but foods produced in the
severe northern environment not only have high nutritional value, but
also have good taste and stamina. While the global environment
undergoes great changes, I believe Hokkaido is the best place on
earth to produce food because of its vast landmass on which nearly
anything can be produced, with a balance of foods from the sea and
from the mountains. I think of us as providing food "from Hokkaido to
Space," while the sense of space includes our own world. I would be
pleased if food from Hokkaido that is delicious and high in
nutritional value will prove useful for everyone and will not go to
waste. 

*

Editor's Note
Saying the experience of making space food has had a large impact on
her own work, Hoshizawa dreams that her miso soup will become a
certified food of NASA. Then, the flavor that is a comfort for
Japanese people will gain in importance as we enter an era in which
these astronauts will live on the ISS for long periods of time. We
hope that this space food developed by Ms. Hoshizawa, who focuses on
food from Hokkaido and her mother's home-cooking, would be loved by
Japanese and incorporated in meals for today's busy people. 
The home page for Ms. Sachiko Hoshizawa, culinary researcher
http://www.hoshizawa-s.com

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