Gerdauskene L L, Kudrova R V, Radchenko N D, Savel'eva G N, Simakov A A
Kosm Biol Aviakosm Med. 1978 Mar-Apr;12(2):25-8.
The paper describes the manufacture of food products that can be eaten in weightlessness with the aid of regular table-ware. The consistence of products was altered as a result of an addition of water or modified starch. The resultant products were tested during short-term weightlessness aboard the aircraft-laboratory TU-104A. It was demonstrated that in weightlessness products having sufficient viscosity can be eaten with the help of regular table-ware. An addition of thickening agents, e. g. modified starch, helped to obtain products with necessary properties.
本文描述了借助普通餐具在失重状态下可食用的食品的制造方法。通过添加水或变性淀粉改变了产品的稠度。所得产品在“图 - 104A”型飞机实验室进行的短期失重试验中进行了测试。结果表明，在失重状态下，具有足够粘度的产品借助普通餐具即可食用。添加增稠剂，如变性淀粉，有助于获得具有所需特性的产品。
