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Karel, M.

Publications and source records attributed to Karel, M..

29 records · Page 2
All sourcesNASA NTRSDOE OSTI
NASA NTRS1982

Evaluation of engineering foods for closed Ecological Life Support System (CELSS)

A nutritionally adequate and acceptable diet was evaluated and developed. A design for a multipurpose food plant is discussed. The types and amounts of foods needed to be regenerated in a partially closed ecological life support system (PCELSS) were proposed. All steps of food processes to be utilized in the multipurpose food plant of PCELSS were also considered. Equipment specifications, simplification of the proposed processes, and food waste treatment were analyzed.

Karel, M.↗
NASA NTRS1981

Treatment of CELSS and PCELSS waste to produce nutrients for plant growth

The research program entitled 'Development of a Prototype Experiment for Treating CELSS (Controlled Ecological Life Support Systems) and PCELSS (Partially Controlled Ecological Life Support Systems) Wastes to Produce Nutrients for Plant Growth' consists of two phases: (1) the development of the neccessary facilities, chemical methodologies and models for meaningful experimentation, and (2) the application of what methods and devices are developed to the interfacing of waste oxidation with plant growth. Homogeneous samples of freeze-dried human feces and urine have been prepared to ensure comparability of test results between CELSS waste treatment research groups. A model of PCELSS food processing wastes has been developed, and an automated gas chromatographic system to analyze oxidizer effluents was designed and brought to operational status. Attention is given the component configuration of the wet oxidation system used by the studies.

Modell, M.↗
NASA NTRS1981

Evaluation of engineered foods for Closed Ecological Life Support System (CELSS)

A system of conversion of locally regenerated raw materials and of resupplied freeze-dried foods and ingredients into acceptable, safe and nutritious engineered foods is proposed. The first phase of the proposed research has the following objectives: (1) evaluation of feasibility of developing acceptable and reliable engineered foods from a limited selection of plants, supplemented by microbially produced nutrients and a minimum of dehydrated nutrient sources (especially those of animal origin); (2) evaluation of research tasks and specifications of research projects to adapt present technology and food science to expected space conditions (in particular, problems arising from unusual gravity conditions, problems of limited size and the isolation of the food production system, and the opportunities of space conditions are considered); (3) development of scenarios of agricultural production of plant and microbial systems, including the specifications of processing wastes to be recycled.

Karel, M.↗
NASA NTRS1979

Food technology in space habitats

The research required to develop a system that will provide for acceptable, nutritious, and safe diets for man during extended space missions is discussed. The development of a food technology system for space habitats capable of converting raw materials produced in the space habitats into acceptable food is examined.

Karel, M.↗
NASA NTRS1979

Research planning criteria for regenerative life-support systems applicable to space habitats

The second phase of analyses that were conducted by the Life Support Systems Group of the 1977 NASA Ames Summer Study is described. This phase of analyses included a preliminary review of relevant areas of technology that can contribute to the development of closed life-support systems for space habitats, the identification of research options in these areas of technology, and the development of guidelines for an effective research program. The areas of technology that were studied included: (1) nutrition, diet, and food processing; (2) higher plant agriculture; (3) animal agriculture; (4) waste conversion and resource recovery; and (5) system stability and safety. Results of these analyses, including recommended research options and criteria for establishing research priorities among these many options, are discussed.

Spurlock, J.↗
NASA NTRS1978

Mechanisms of deterioration of nutrients

Methods for improving the quality of freeze-dried foods were investigated. Areas discussed include: (1) microstructure of freeze-dried systems, (2) structural changes in freeze-dried systems, (3) artificial food matrices, and (4) osmotic preconcentration to yield improved freeze-dried products.

Karel, M.↗
NASA NTRS1976

Mechanisms of deterioration of nutrients

Methods which produce freeze dried foods of improved quality were examined with emphasis on storage stability. Specific topics discussed include: microstructure of freeze dried systems, investigation of structural changes in freeze dried systems, artificial food matrices, osmotic preconcentration to yield improved quality freeze dried fruits, and storage stability of osmotically preconcentrated freeze dried fruits.

Karel, M.↗
NASA NTRS1975

Mechanisms of deterioration of nutrients

The retention of flavor during freeze drying was studied with model systems. Mechanisms by which flavor retention phenomena is explained were developed and process conditions specified so that flavor retention is optimized. The literature is reviewed and results of studies of the flavor retention behavior of a number of real food products, including both liquid and solid foods are evaluated. Process parameters predicted by the mechanisms to be of greatest significance are freezing rate, initial solids content, and conditions which result in maintenance of sample structure. Flavor quality for the real food showed the same behavior relative to process conditions as predicted by the mechanisms based on model system studies.

Karel, M.↗
NASA NTRS1974

Mechanisms of deterioration of nutrients

Methods are reported by which freeze dried foods of improved quality will be produced. The applicability of theories of flavor retention has been demonstrated for a number of food polymers, both proteins and polysacchardies. Studies on the formation of structures during freeze drying have been continued for emulsified systems. Deterioration of organoleptic quality of freeze dried foods due to high temperature heating has been evaluated and improved procedures developed. The influence of water activity and high temperature on retention of model flavor materials and browning deterioration has been evaluated for model systems and food materials.

Karel, M.↗
NASA NTRS1972

Mechanisms of deterioration of nutrients phase 1

Experimental methods are studied by which freeze-dried foods of improved quality are produced. Considered are: (1) Factors effecting the loss of butanol from frozen aqueous food solutions during storage; (2) a freeze-drying microscope system for observing solidification processes in organic mixtures and aqueous inorganic salt solutions; (3) browning of high quality freeze-dried foods with minimal organoleptic and nutritional detoriation; (4) retention of PVP-n-propanol in freeze-dried food models; and (5) effects of freezing rate and sucrose immersion on taste and texture of freeze-dried apple slices.

Karel, M.↗