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Search indexed NASA NTRS and DOE OSTI research on propulsion, heat transfer, battery materials and energy systems. Follow report and document links to the original sources.

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At least 37 records · Page 2

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NASA NTRS1976

Space shuttle food system study: Food and beverage package development, modification 8S

A new, highly utile rehydration package was developed for foods in zero gravity. Rehydratable foods will become more acceptable as a result of their overall rehydration capability and improved palatability. This new package design is greatly enhanced by the specified spacecraft condition of atmospheric pressure; the pressure differential between the atmosphere and the package carries the functional responsibility for rapid food rehydration without excess package manipulation by the consumer. Crew acceptance will further be enhanced by less manipulation, hotter rehydration water temperatures and the ability to hold the foods at preparation temperatures until they are consumed.

Source record↗

NASA NTRS1986

Device for Extracting Flavors and Fragrances

Machine for making coffee and tea in weightless environment may prove even more valuable on Earth as general extraction apparatus. Zero-gravity beverage maker uses piston instead of gravity to move hot water and beverage from one chamber to other and dispense beverage. Machine functions like conventional coffeemaker during part of operating cycle and includes additional features that enable operation not only in zero gravity but also extraction under pressure in presence or absence of gravity.

Chang, F. R.↗

NASA NTRS2008

International Space Station USOS Potable Water Dispenser Development

The International Space Station (ISS) Russian Segment currently provides potable water dispensing capability for crewmember food and beverage rehydration. All ISS crewmembers rehydrate Russian and U.S. style food packages from this location. A new United States On-orbit Segment (USOS) Potable Water Dispenser (PWD) is under development. This unit will provide additional potable water dispensing capability to support an onorbit crew of six. The PWD is designed to provide incremental quantities of hot and ambient temperature potable water to U.S. style food packages. It will receive iodinated water from the Fuel Cell Water Bus in the U.S. Laboratory element. The unit will provide potable-quality water, including active removal of biocidal iodine prior to dispensing. A heater assembly contained within the unit will be able to supply up to 2.0 liters of hot water (65 to 93oC) every thirty minutes. This quantity will allow three to four crewmembers to rehydrate their food and beverages from this location during a single meal. The unit is designed to remain functional for up to ten years with replacement of limited life items such as filters. It will be the size of two stacked Shuttle Middeck lockers (approximately the size of two small suitcases) and integrated into a science payload rack in the U.S. Laboratory element. Providing potable-quality water at the proper temperature for food and beverage reconstitution is critical to maintaining crew health and well-being. The numerous engineering challenges as well as human factors and safety considerations during the concept, design, and prototyping are outlined in this paper.

Shaw, Laura A.↗

NASA NTRS2014

Suited Contingency Ops Food - 2

The contingency scenario for an emergency cabin depressurization event may require crewmembers to subsist in a pressurized suit for up to 144 hours. This scenario requires the capability for safe nutrition delivery through a helmet feed port against a 4 psi pressure differential to enable crewmembers to maintain strength and cognition to perform critical tasks. Two nutritional delivery prototypes were developed and analyzed for compatibility with the helmet feed port interface and for operational effectiveness against the pressure differential. The bag-in-bag (BiB) prototype, designed to equalize the suit pressure with the beverage pouch and enable a crewmember to drink normally, delivered water successfully to three different subjects in suits pressurized to 4 psi. The Boa restrainer pouch, designed to provide mechanical leverage to overcome the pressure differential, did not operate sufficiently. Guidelines were developed and compiled for contingency beverages that provide macro-nutritional requirements, a minimum one-year shelf life, and compatibility with the delivery hardware. Evaluation results and food product parameters have the potential to be used to improve future prototype designs and develop complete nutritional beverages for contingency events. These feeding capabilities would have additional use on extended surface mission EVAs, where the current in-suit drinking device may be insufficient.

Glass, J. W.↗

NASA NTRS2014

Mass Reduction: The Weighty Challenge for Exploration Space Flight

Meeting nutritional and acceptability requirements is critical for the food system for an exploration class space mission. However, this must be achieved within the constraints of available resources such as water, crew time, stowage volume, launch mass and power availability.  Due to resource constraints, exploration class missions are not expected to have refrigerators or freezers for food storage, and current per person food mass must be reduced to improve mission feasibility.  The Packaged Food Mass Reduction Trade Study (Stoklosa, 2009) concluded that the mass of the current space food system can be effectively reduced by decreasing water content of certain foods and offering nutrient dense substitutes, such as meal replacement bars and beverages. Target nutrient ranges were established based on the nutritional content of the current breakfast and lunch meals in the ISS standard menu. A market survey of available commercial products produced no viable options for meal replacement bar or beverage products. New prototypes for both categories were formulated to meet target nutrient ranges. Samples of prototype products were packaged in high barrier packaging currently used for ISS and underwent an accelerated shelf life study at 31 degC and 41 degC (50% RH) for 24 weeks. Samples were assessed at the following time points: Initial, 6 weeks, 12 weeks, and 24 weeks. Testing at each time point included the following: color, texture, water activity, acceptability, and hexanal analysis (for food bars only). Proof of concept prototypes demonstrated that meal replacement food bars and beverages can deliver a comparable macronutrient profile while reducing the overall mass when compared to the ISS Standard Menu. Future work suggestions for meal replacement bars: Reformulation to include ingredients that reduce hardness and reduce browning to increase shelf life. Micronutrient analysis and potential fortification. Sensory evaluation studies including satiety tests and menu fatigue. Water Intake Analysis: The water in thermostabilized foods is considered as part of a crewmember's daily water intake. Extensive meal replacement would require further analyses to determine if additional water provisioning would be required per crewmember negating some of the mass savings.

Kloeris, Vickie L.↗

NASA NTRS2014

Development of a Nutritional Delivery System to Feed Crew in a Pressurized Suit

Glass, J. W.↗

NASA NTRS1973

Nutrition systems for pressure suits.

Nutrition systems were successfully developed in the Apollo Program for astronauts wearing pressure suits during emergency decompression situations and during lunar surface explorations. These nutrition systems consisted of unique dispensers, water, flavored beverages, nutrient-fortified beverages, and intermediate moisture food bars. The emergency decompression system dispensed the nutrition from outside the pressure suit by interfacing with a suit helmet penetration port. The lunar exploration system utilized dispensers stowed within the interior layers of the pressure suit. These systems could be adapted for provision of nutrients in other situations requiring the use of pressure suits.

Huber, C. S.↗

NASA NTRS1975

Design and development of a meal system for the elderly

Food preference surveys (taste tests) were performed for 95 food items (which were selected from an original list of 150 items), and 21 menus were developed from the survey results. Each menu contains an entree, two side dishes, dessert, and a beverage. Food manufacturing specifications for freeze dried foods, frozen foods, and beverages are examined, and product labeling and packaging requirements are discussed. The nutritional value of the various foods is listed in tabular form, and sample product labels are shown. Cost estimates per serving are also included.

Source record↗

NASA NTRS1978

Food packages for Space Shuttle

The paper reviews food packaging techniques used in space flight missions and describes the system developed for the Space Shuttle. Attention is directed to bite-size food cubes used in Gemini, Gemini rehydratable food packages, Apollo spoon-bowl rehydratable packages, thermostabilized flex pouch for Apollo, tear-top commercial food cans used in Skylab, polyethylene beverage containers, Skylab rehydratable food package, Space Shuttle food package configuration, duck-bill septum rehydration device, and a drinking/dispensing nozzle for Space Shuttle liquids. Constraints and testing of packaging is considered, a comparison of food package materials is presented, and typical Shuttle foods and beverages are listed.

Fohey, M. F.↗

NASA NTRS1982

Reduction of voluntary dehydration during effort in hot environments

During an experimental marching trip the daily positive fluid balance was preserved by providing a wide choice of beverages during the hours of the day. It was found that the beverage most suitable for drinking in large quantities during periods of effort was a cold drink with sweetened (citrus) fruit taste. Carbonated drinks, including beer, but milk also, were found unsuitable for this purpose.

Sohar, E.↗

NASA NTRS1986

Small-Portion Water Dispenser

Pressure regulated and flow timed to control amount dispensed. Dispenser provides measured amount of water for reconstituting dehydrated foods and beverages. Dispenser holds food or beverage package while being filled with either cold or room-temperature water. Other uses might include dispensing of fluids or medicine. Pressure regulator in dispenser reduces varying pressure of water supply to constant pressure. Electronic timer stops flow after predetermined length of time. Timed flow at regulated pressure ensures controlled volume of water dispensed.

Joerns, J. C.↗

NASA NTRS1994

Hypervolemia During Drinking of ISO and Hypertonic Fluids by Men at Rest and Exercise

To test the hypothesis that drink composition is more important than osmolality (osm) for maintaining and increasing plasma vol. (PV, hypervolemia) at rest and exercise (21.8C Tdb, 50% rh), 6 men (22-39 vr) underwent six treatments while sitting for 90 min (0.39 l/min) followed by 70 min of sitting ergometer exercise (2.08 l/min, 70%vO2 peak). Resting, intermittent drinking (10 ml/kg, 768 ml) beverages were: P1 (20 mEq Na+, 365 mosmol/kg), P2 (40 mEq Na+. 791 mosm), P2G (40 mEq Na+, 80 ml glycerol, 1.392 mosm). AA (157 mEq Na+, 253 mosm), and 01 and 02 (nothing). The exercise drink (10 ml/kg, 768 ml) was P1 for all experiments, except 02 (nothing). Resting % delta PV (Hb-Hct) increased (P<0.05) by 3-6% only with P2 and AA, respectively, Exercise % delta PV was + 1 to + 3% (NS) with AA, -6% to 0% (KS) with P1, P2. P2G, and 01,and 8% to -5% (P<0.05) with 02- Thus, AA with 157 mEq Na+ and the lowest osmolality maintained PV at rest and exercise, while the other beverages with low Na+ and higher osmolality (365 to 1.382 mosm) did not.

Greenleaf, J. E.↗

NASA NTRS2002

ASK Talks with W. Scott Cameron

This paper presents an interview with Scott Cameron who is the Capital Systems Manager for the Food and Beverage Global Business Unit of Procter and Gamble. He has been managing capital projects and mentoring other project managers for the past 20 years at Procter and Gamble within its Beauty Care, Health Care, Food and Beverage, and Fabric and Home Care Businesses. Scott also has been an Academy Sharing Knowledge (ASK) feature writer since Volume One.

Cameron, W. Scott↗

NASA NTRS1992

Self Cooling/Heating Devices

A NASA RTTC assisted International Thermal Packaging (ITP) in the identification of a NASA-developed synthetic polymer that can absorb 1,000 times its weight in water. The desiccant was used in the manufacture of a self-chilling can, a major innovation for packaging food and beverages. The refrigeration device is a small cylinder, fully incorporated into the can. When used in beverage containers, the top of the can is popped, the internal carbonization pressure is relieved, and the self-chilling reaction is induced. Company product line has been expanded to include two related products, and several licensing agreements have been signed.

Source record↗

NASA NTRS2010

International Space Station USOS Potable Water Dispenser On-Orbit Functionality Versus Design

The International Space Station (ISS) currently provides potable water dispensing for rehydrating crewmember food and drinking packages. There is one system located in the United States On-orbit Segment (USOS) and one system in the Russian Segment. Shuttle mission STS-126 delivered the USOS Potable Water Dispenser (PWD) to ISS on ULF2; subsequent activation occurred on November 2008. The PWD is capable of supporting an ISS crew of six, but nominally supplies only half this crew size. The PWD design provides incremental quantities of hot and ambient temperature potable water to US food and beverage packages. PWD receives iodinated water from the US Water Recovery System (WRS) Fuel Cell Water Bus, which feeds from the Water Processing Assembly (WPA). The PWD removes the biocidal iodine to make the water potable prior to dispensing. A heater assembly contained within the unit supplies up to 2.0 L of hot water (65 to 93 ?C) every 30 min. During a single meal, this quantity of water supports three to four crewmembers? food rehydration and beverages. The unit design has a functional life expectancy of 10 years, with replacement of limited life items, such as filters. To date, the PWD on-orbit performance is acceptable. Since activation of the PWD, there were several differences between on-orbit functionality and expected performance of hardware design. The comparison of on-orbit functionality to performance of hardware design is discussed for the following key areas: 1) microbial contamination, 2) no-dispense and water leakage scenarios, and 3) under-dispense scenarios.

Toon, Katherine P.↗

DOE OSTI2024

Electrification Analysis: Manhattan Beer

This one-page highlight details the key takeaways from a project that utilized NREL's Fleet Research, Energy Data, and Insights (FleetREDI) data analysis pipeline, the Manhattan Beer Electrification Project. This project determined that Class-8 beverage distribution trucks operating in Manhattan show substantial electrification potential due to daily driving distances below 50 miles and low average speeds of 22mph or less. Their duty cycle needs can often be met by even modestly sized batteries and charging infrastructure. Vulnerable communities near their routes would benefit from fleet electrification.

ADVANCED PROPULSION SYSTEMS↗

DOE OSTI2024

Circular Economy Contributions to Decarbonizing the US Steel Sector

The potential benefits of the circular economy (CE) for decarbonization have recently attracted much attention in the academic and grey literature. The department of energy (DOE) industrial decarbonization roadmap highlight that in addition to the four pillars (energy efficiency, electrification, low-carbon fuels, feedstocks, and energy sources, and carbon capture, utilization, and storage (CCUS)) identified in the roadmap, "scenarios [...] will need to be developed that incorporate materials efficiency and circular economy strategies". Moreover, the roadmap identifies hard-to-abate CO2 emissions across the five industrial subsectors included in the analysis (iron & steel, chemical, food & beverage, refining, and cement manufacturing). Thus, additional options to decarbonize the industrial sector, like the CE, could prove beneficial to address those hard-to-abate emissions. Moreover, they may be less costly, require less R&D or incentives, and be more readily adopted than other strategies such as energy efficiency and CCUS. While the Industrial Decarbonization Roadmap includes some CE strategies (e.g., the increasing market share of steel from electric arc furnaces - which incorporate steel scrap), a deeper dive into what role the CE could play in the United States (US) industrial decarbonization is needed. In this work, we present several industrial decarbonization scenarios that incorporate materials efficiency and circular economy strategies for the iron & steel subsector. The scenarios identify barriers (including technical limits and constraints), opportunities, and R&D needs.Moreover, we estimate the contribution of those scenarios to reducing the industrial sector's CO2 emissions and their potential synergies with the Industrial Decarbonization Roadmap's four pillars. Iron & steel manufacturing was responsible for 90 million tons of industrial CO2 emissions in 2020 - 7% of the industrial sector's total process- related emissions. Besides recycling - which presents technical limitations due to trace contaminants - CE strategies on the demand side could lower iron & steel manufacturing emissions (e.g., the development of lighter products or business models that encourage a more intensive use). This study reviews barriers, opportunities, and trade-offs for 5 material efficiency strategies. Many topics explored in the review call for further research.

barriers↗

DOE OSTI2020

Polyethylene Terephthalate Deconstruction Catalyzed by a Carbon‐Supported Single‐Site Molybdenum‐Dioxo Complex

Abstract Polyethylene terephthalate (PET) is selectively depolymerized by a carbon‐supported single‐site molybdenum‐dioxo catalyst to terephthalic acid (PTA) and ethylene. The solventless reactions are most efficient under 1 atmosphere of H 2 . The catalyst exhibits high stability and can be recycled multiple times without loss of activity. Waste beverage bottle PET or a PET + polypropylene (PP) mixture (simulating the bottle + cap) proceeds at 260 °C with complete PET deconstruction and quantitative PTA isolation. Mechanistic studies with a model diester, 1,2‐ethanediol dibenzoate, suggest the reaction proceeds by initial retro‐hydroalkoxylation/β‐C−O scission and subsequent hydrogenolysis of the vinyl benzoate intermediate.

Kratish, Yosi↗