西内SINE

我读到的关于美国宇宙飞船上土豆的信息:
Here I am reading about potatoes on US spacecraft:

卡利纳·西博尔德等人的《太空探险家:中学生的太空探索计划》 ，检索自2008年11月17日
Calina Seybold et. al., Space Explorers: A Space Exploration Program for Middle School Youth ，retrieved 11/17/2008

1959年，美国宇航局开始计划载人太空旅行，并面临宇航员的饮食问题。由于大多数载人飞船缺乏存储空间和冰箱，美国宇航局发现脱水和冻干食品是宇航员饮食问题的有效解决方案。这种古老的脱水方式有两个目的:1)将食物弄干，从而将其中的水分降低到5%至25%，消除会导致腐烂的细菌;2)将食物保存起来，以备日后使用，而不必担心食物是否过期。
In 1959, NASA started planning for manned space travel and was challenged by the problem of how and what to feed astronauts. Due to lack of storage space and refrigerators on most manned spacecrafts, NASA has found that the method of dehydration and freeze-dried foods is an effective answer to feeding astronauts. The ancient method of dehydration serves two purposes: 1) to dry food, thereby reducing its moisture to between 5% and 25% and eliminating bacteria which cause decay and 2) to preserve food for future use without concern for an expiration date.

2008年11月9日摘录
Retrieved 11/9/2008

我在这里分享了这个文本链接“[巴兹·奥尔德林最喜欢的冻干土豆汤]，但只是在阿波罗11号上(就是1969年的月球飞行)，它是新的‘瑞典式自助餐’的一部分，比起双子座项目中的黏糊糊的汤，可是有巨大的改善。
This link I put in the text note “[presents as Buzz Aldrin’s favorite soup freeze-dried potato soup,] but only on Apollo 11 ( the 1969 moon flight), where it was part of the new ‘smorgasbord’ regime and a vast improvement over the awful goo of the Gemini flights.” end quote.

这真的很聪明。听听这个:
And this really is smart. Listen to this:

马尔科姆·思·史密斯，兽医学博士等人的《阿波罗食品技术》，第1章 [438]，检索于2008年11月9日:
Malcolm C. Smith, D.V.M., et. al., Apollo Food Technology, Chapter 1 [438] retrieved 11/9/2008:

"水作为燃料电池操作的副产品，可以在双子座航天器上得到，所以使用脱水食物，在飞行中再复原的方式，十分有吸引力，这样的食物好吃，而且又减轻重量。这是阿波罗号食物系统发展的出发点。
"Because water produced as a by-product of fuel cell operation in the Gemini spacecraft could be made available, it became highly attractive from a food acceptance and weight savings standpoint to use dehydrated foods that could be reconstituted in flight. This was the departure point for the development of the Apollo food system.

"食品脱水的最佳方法是冷冻脱水，冷冻脱水是一种优选的技术，因为它具有显著的保质性。经适当冻干后的食品，其颜色、质地、风味、营养成分和复原后的食品与原食品接近。
"The optimal method of dehydrating food is freeze dehydration, a technique preferred because of the remarkable preservation of quality in the resulting product. Color, texture, flavor, nutrient Content, and reconstitution of foods which are properly freeze-dried closely approximate the original food.

冻干食品的高质量主要得益于一种技术，即在食品尽量少接触热量的情况下，将冰中的水分直接升华为水蒸气。食物在大约233开尔文度(零下40摄氏度)的循环空气中迅速冷冻。然后将冷冻食品放入真空室中，压力降至小于270 N/m2(相当于2毫米汞柱)。根据产品的不同，加热板的温度保持在298至303开尔文度(相当于25至30摄氏度)。在真空条件下，当食物的温度保持在低共熔点以下时，这个热源提供升华冰所需的能量。输入的热量经过仔细控制，以提供最佳的水汽去除，这些水汽被收集在真空室的冷凝器上。当食物中的水分达到大约2%时，食物中的冰就完全消失了。这些残留的水分仍然附着在食物上，而释放水分所需的能量大于升华的能量。
The high quality of freeze-dried food derives largely from the technique of removing the water by sublimation directly from ice to vapor with minimum exposure of the food to heat. The food is frozen rapidly in circulating air at a temperature of approximately 233°K (-40°C). The frozen food is then placed in a vacuum chamber, where the pressure is reduced to less than 270 N/m2 (equivalent 2 mm Hg). Energy in the form of heat is applied by means of heating plates maintained at temperatures of 298° to 303°K (equivalent 25° to 30°C), depending on the product. Under vacuum, this heat source provides the energy required to sublime the ice while the temperature of the food is maintained below the eutectic point. The heat input is carefully controlled to provide optimum removal of water vapor, which is collected on condensers within the vacuum chamber. The core of ice in the food completely disappears when the food reaches a moisture content of approximately two percent. This residual moisture remains bound to the food, and the energy level required to free it is greater than that of sublimation.

然后他们展示了每天的菜单，上面有土豆汤。
And then they show a day-by-day menu that has potato soup on it.

科罗纳多CORONADO

你能不能再找几个我从没听过的词来告诉我们关于烹饪的事。全能的上帝。
You think you could find a few more words I’ve never heard of to tell us about cooking out there. God almighty.

西内SINE

这边，你可以读一下。奥拉已经有了。请看菜单上的C餐下方的“水化土豆汤”。
Here. You can read it. Aura has it already. But see:rehydratable potato soup under Meal C on Menu.

A. 驾驶舱 - 驾驶舱飞行员 A. Command Module - CMP
第一天，* 5 Day 1,* 5	第二天 Day 2	第三天 Day 3	第四天 Day 4
套餐 A Meal A
桃子 (R) Peaches (R)	什锦水果 (R) Fruit cocktail (R)	桃子 (R) Peaches (R)	加拿大培根和苹果酱 (R) Canadian bacon and applesauce (R)
培根块 (8) (IMB) Bacon squares (8) (IMB)	香肠饼 (SBP) Sausage patties (SBP)	培根块 (8) (IMB) Bacon squares (8) (IMB)	糖衣玉米片 (R) Sugar coated corn flakes (R)
草莓块 (4) (DB) Strawberry cubes (4) (DB)	肉桂烤面包块 (4) (DB) Cinnamon toasted bread cubes (4) (DB)	杏仁麦片块 (4) (DB) Apricot cereal cubes (4) (DB)	花生块 (4) (DB) Peanut cubes (4) (DB)
葡萄汁 (R) Grape drink (R)	可可 (R) Cocoa (R)	葡萄汁 (R) Grape drink (R)	可可 (R) Cocoa (R)
橙汁 (R) Orange drink (R)	西柚汁 (R) Grapefruit drink (R)	橙汁 (R) Orange drink (R)	西柚橙汁 (R) Orange-grapefruit drink (R)
套餐 B Meal B
牛肉和土豆 (WP) Beef and potatoes (WP)	法兰克福香肠 (WR) Frankfurters (WP)	奶油鸡茸汤 (R) Cream of chicken soup (R)	鲜虾开胃菜 (R) Shrimp cocktail (R)
奶油布丁 (R) Butterscotch pudding (R)	苹果酱 (R) Applesauce (R)	肉汁火鸡 (WP) Turkey and gravy (WP)	火腿和土豆 (WP) Ham and potatoes (WP)
布朗尼 (4) (IMB) Brownies (4) (IMB)	巧克力布丁 (R) Chocolate pudding (R)	奶酪饼干粒 (6) (DB) Cheese cracker cubes (6) (DB)	什锦水果 (R) Fruit cocktail (R)
葡萄宾治酒 (R) Grape punch (R)	西柚橙汁 (R) Orange-grapefruit drink (R)	枣泥蛋糕 (4) (IMB) 西柚菠萝汁 (R) Date fruit cake (4) (IMB) Pineapple grapefruit drink (R)	巧克力块 (4) (DB) 西柚汁 (R) Chocolate cubes (4) (DB) Grapefruit drink (R)
套餐 C Meal C
三文鱼沙拉 (R) Salmon salad (R)	土豆汤 (R) (SBP) Potato soup (R) (SBP)	吞拿鱼沙拉 (R) Tuna salad (R)	炖牛肉 (WP) Beef stew (WP)
鸡肉和米饭 (SBP) Chicken and rice (SBP)	猪肉和切片土豆 (SBP) Pork and scalloped potatoes (SBP)	炖鸡肉 (SBP) Chicken stew (SBP)	椰子粒(4)(DB) 椰子方块(4)(DB)
糖饼 (6) (DB) Sugar cookie cubes (6) (DB)	菠萝蛋糕 (4) (IMB) Pineapple fruit cake (4) (IMB)	奶油布丁 (R) Butterscotch pudding (R)	香蕉布丁 (R) Banana pudding (R)
可可 (R) 西柚菠萝汁 (R) Cocoa (R) Pineapple grapefruit drink (R)	葡萄宾治酒 (R) Grape punch (R)	可可 (R) 西柚汁 (R) Cocoa (R) Grapefruit drink (R)	葡萄宾治酒 (R) Grape punch (R)