Engineering topics

Fohey, Michael F.

Publications and source records attributed to Fohey, Michael F..

3 records

NASA NTRS1994

Development of Shelf Stable Tortillas for Space Missions

Flour tortillas are a favorite bread item for the Shuttle astronauts and have been used on most Shuttle missions since 1985. Spoilage problems were encountered with commercial tortillas on missions longer than 7 days. A shelf stable tortilla with a shelf life of 6 months was developed by modifying the formulation to reduce the water activity (a(sub w)) below 0.90 and packaging them in a reduced oxygen atmosphere. The water activity was reduced by substituting glycerin for some of the water in the basic tortilla formula. Reduction of the oxygen content was accomplished by packaging in a high-barrier container with a nitrogen atmosphere and including an oxygen scavenger in the package. Additional chemicals were added to the formula to lower the pH and further inhibit mold growth. The shelf life was verified by storage studies at 22 deg. C. The shelf stable tortillas have been well accepted by astronauts and have been used on eight Shuttle missions with durations beyond 7 days.

Bourland, Charles T.↗

NASA NTRS1990

Aerospace Food Tray

Lightweight tray designed for use in microgravity. Provides restraint and thermal insulation for modular packages of food. Magnetic utensils restrained by attraction to ferrous plate mounted underneath. Restraints for pouch and spring clips also provided. Surfaces made smooth to facilitate cleaning, and number of cracks, crevices, and pits where food residues collect kept to minimum. Useful for serving meals in airplanes, boats, hospitals, and facilities that care for children.

Aragon, Maureen A.↗

NASA NTRS1988

Space shuttle food system summary, 1981-1986

All food in the Space Shuttle food system was precooked and processed so it required no refrigeration and was either ready-to-eat or could be prepared for consumption by simply adding water and/or heating. A gun-type water dispenser and a portable, suitcase-type heater were used to support this food system during the first four missions. On STS-5, new rehydratable packages were introduced along with a needle-injection water dispenser that measured the water as it was dispensed into the packages. A modular galley was developed to facilitate the meal preparation process aboard the Space Shuttle. The galley initially flew on STS-9. A personal hygiene station, a hot or cold water dispenser, a convection oven, and meal assembly areas were included in the galley.

Stadler, Connie R.↗