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[i]Interview on Apollo 13 cuisine with MSC chief of food and nutrition Dr. Malcolm Smith, Jr., was published by New York Times. Increased use of spoons, use of bowls, and facilities for spreading sandwich fillings on slices of fresh bread would provide Apollo 13 astronauts more nearly normal eating procedures than on previous missions. Freeze-dried pork and scalloped potatoes would contain chunks rather than be of baby food consistency but meal would still be lukewarm. Wider variety of fresh bread had been baked for Apollo 13 mission, in lidded pans to provide uniform crust as insurance against loose crumbs which had been problem with former freeze-dried cracker sandwiches. Loaves were passed through 1900 K (3000 degrees F) flame to destroy all mold-producing spores. Two slices of bread made from irradiated flour would be carried to test potential alternate method of preserving food without refrigeration. Apollo 13's food was 70% freeze-dried, mainly because of space limitation; bread was treated with nitrogen gas to retard staling. Other "firsts" in foods to be carried were pecans to stimulate astronauts' appetites, dehydrated orange crystals modified to prevent caking, and instant rice product to be reconstituted by hot tap water. Dr. Smith was already planning for 120-day Skylab missions, when hot food would be welcomed. Major obstacle was difficulty in heating food at zero g. He hoped to place test heating device aboard Apollo 14. (Hewitt, NYT, 4/8/70, 51)[/i]
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