Engineering topics
Publications and source records attributed to Larson, R. W..
Food cubes exhibit flavor and quality stability for periods of four weeks in 100 deg F environment. They are suitable for field rations, emergency rations or snacks and should interest the food processing industry.
Softening blueberry skin by treatment with weak solution of sodium hydroxide prior to freeze dehydration prevents tough, chewy skins upon rehydration.
Compressed, coated, freeze dried, nonsweet, cheese and meat flavored snack cubes for Apollo food system
The development of freeze dried vegetables to be used in the Apollo food system is discussed. After the initial selection and screening of vegetables, several types of freeze dried vegetables were prepared in small batches. From these small batches, two vegetables were judged satisfactory for further testing and evaluation. These vegetables, mashed potatoes and asparagus, were subjected to storage at 100 deg plus or minus 5 F. for two weeks and then taste tested. The vegetables were also tested to determine if they complied with the microbiological requirements for Apollo food. The space food prototype production guide for the vegetables is submitted.
Noncream style dehydrated soups for use in Apollo feeding system
Specially-prepared foodstuffs supply an astronaut with a diet containing his basic nutritional requirements in a form that is useful in his enironment. Several edible coatings preserve foods and give loose foods form and firmness. These coatings aid in packaging and give the food slip for easy removal from the package.
Driven oscillations of electron plasma with sheath described by driven normal mode model