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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 73 records · Page 4
All sourcesNASA NTRSDOE OSTI
NASA NTRS1973

Heating of foods in space-vehicle environments

In extended space missions, foods will be heated to enhance the psychological as well as the physiological well-being of the crew. In the low-gravity space environment natural convection is essentially absent so that the heat transfer within the food is by conduction alone. To prevent boiling in reduced pressure environments the maximum temperature of the heating system is severely limited. The Skylab food-heating system utilizes a tray with receptables for the food containers. The walls of the receptacles are lined with thermally controlled, electrical-resistance, blanket-type heating elements. A finite difference model is employed to perform parametric studies on the food-heating system. The effects on heating time of the (1) thermophysical properties of the food, (2) heater power level, (3) initial food temperatures, (4) container geometry, and (5) heater control temperature are presented graphically. The optimal heater power level and container geometry are determined.

Bannerot, R. B.↗
NASA NTRS1974

Space Shuttle food galley design concept

A food galley has been designed for the crew compartment of the NASA Space Shuttle Orbiter. The rationale for the definition of this design was based upon assignment of priorities to each functional element of the total food system. Principle priority categories were assigned in the following order: food quality, nutrition, food packaging, menu acceptance, meal preparation efficiency, total system weight, total system volume, and total power requirements. Hence, the galley was designed using an 'inside-out' approach which first considered the food and related biological functions and subsequently proceeded 'outward' from the food to encompass supporting hardware. The resulting galley is an optimal design incorporating appropriate priorities for trade-offs between biological and engineering constraints. This design approach is offered as a model for the design of life support systems.

Heidelbaugh, N. D.↗
NASA NTRS2017

The Stability of Bioactive Compounds in Spaceflight Foods

The status and stability of bioactive compounds in the processed and shelf-stable spaceflight food system have not previously been investigated though the presence of such compounds in aged space foods could have health significance for crews on long duration exploration missions. Over forty foods - either existing International Space Station (ISS) food provisioning items, newly developed foods for spaceflight, or commercially-available ready-to-eat foods - that were predicted to have a relatively high concentrations of one or more bioactive compounds (lycopene, lutein, omega-3 fatty acids, phenolics, sterols, and/or flavonoids) were selected for the study. Food samples were sent overnight to the Food Composition Laboratory of the Linus Pauling Institute at Oregon State University (Corvallis, OR) for bioactive compound analysis. Three packages of each product were blended together for the analysis to reduce package-to-package variability. All ISS food items and commercial foods were analyzed initially and after 12 and 24 months of 21degC storage. Food development occurred in a staggered fashion, so data collection for the newly developed foods continues. Lastly, sensory evaluation and additional temperature storage data (4degC, 35degC) for select foods were collected to establish additional stability parameters. Efficacious concentrations of lycopene, lutein, and omega-3 fatty acids were measured in limited spaceflight foods; two grams of sterols a day may be difficult to achieve with the current space diet. Total polyphenol delivery appears stable and adequate, but individual phenolic compounds vary in stability and were not specifically evaluated in this study. The data suggests that some bioactive compounds, like lycopene and lutein, degrade and then plateau at some equilibrium concentration. The anthocyanin stability appears to be related to storage temperature and food matrix, and lutein stability in leafy vegetables may be impacted by storage temperature. Because of the limited number of foods with high concentrations of the bioactive compounds, additional menu variety, formulation optimization, and reduced temperature storage will be required to ensure delivery of several bioactive compounds in the space food system. Validation of stability to five years will enable provisioning of these functional foods within the space food system for a mission to Mars.

Cooper, M. R.↗
NASA NTRS1984

Food Acquisition: Food Ingredients, Raw Materials and Supply

The kind of food supply system that will serve the space station in coming years is considered. The direction and rate of evolution of space food service systems is also considered and what is needed to supply appropriate food to space station crews. Innovations in food sourcing, recipe development, pre-preparation, packaging, preservation, presentation, consumption and waste disposal are discussed. The development and validation of preparation systems and ingredients which minimize demands on crew time and provide maximum eating enjoyment is outlined.

Wheat, D. W.↗
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 NTRS1963

Problems of space biology

Space biology - effect of radiation exposure and weightlessness on organisms, and space food study

SPACE FOOD↗
NASA NTRS1994

Conditions and constraints of food processing in space

Requirements and constraints of food processing in space include a balanced diet, food variety, stability for storage, hardware weight and volume, plant performance, build-up of microorganisms, and waste processing. Lunar, Martian, and space station environmental conditions include variations in atmosphere, day length, temperature, gravity, magnetic field, and radiation environment. Weightlessness affects fluid behavior, heat transfer, and mass transfer. Concerns about microbial behavior include survival on Martian and lunar surfaces and in enclosed environments. Many present technologies can be adapted to meet space conditions.

NASA Discipline Life Support Systems↗
NASA NTRS1970

Space station/base food system study. Volume 1: Systems design handbook

A description is given of the approach used in a study to identify and define engineering data for a spectrum of possible items and equipment comprising potential food systems. In addition, the material presented includes: (1) the study results containing the candidate concepts considered and technical data, performance characteristics, and sketches for each of the concepts by functional area; (2) human factors considerations for crew tasks; (3) shuttle supply interface requirements; (4) special food system study areas; and (5) recommendations and conclusions based on the study results.

Source record↗
NASA NTRS1970

Space station/base food system study. Volume 2: System assessments

The evaluation modeling technique is described which was used to combine the candidate element concepts into systems that meet mission requirements. Results of the assessment are presented in terms of systems performance data and plots of system trade-off data by highest ranking variable.

Source record↗
NASA NTRS1970

Data book: Space station/base food system study. Book 3: Study selection rationale sheets

The supporting rationale sheets are presented which were utilized in the selection and support of the concepts considered in the final phase of the study. Each concept, conceived to fulfill a specific function of the food system, was assessed in terms of the eight critical factors depicted on the rationale sheet. When weighted and totaled, the resulting selection factor was used as a guide in making the final decision.

Source record↗
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 NTRS2015

Growing Food for Space and Earth: NASA's Contributions to Vertical Agriculture

Beginning in the 1980s with NASA's Controlled Ecological Life Support System (CELSS) Program and later the 1990s and early 2000s with the Advanced Life Support Project, NASA conducted extensive testing with crops in controlled environment conditions. One series of tests conducted at Kennedy Space Center used a large chamber with vertically stacked shelves to support hydroponic growing trays, with a bank of electric lamps above each shelf. This is essentially the same approach that has become popular for use in so-called vertical agriculture systems, which attempts to optimize plant production in a fixed volume. Some of the findings and commonalities of NASA's work during this period and how it overlaps with current interests in vertical agriculture will be presented in the talk.

Controlled Environment Agriculture↗