The relative penalties associated with various techniques for providing an onboard cold environment for storage of perishable food items, and for the development of packaging and vehicle stowage parameters were investigated in terms of the overall food system design analysis of space shuttle. The degrees of capability for maintaining both a 40 F to 45 F refrigerated temperature and a 0 F and 20 F frozen environment were assessed for the following cooling techniques: (1) phase change (heat sink) concept; (2) thermoelectric concept; (3) vapor cycle concept; and (4) expendable ammonia concept. The parameters considered in the analysis were weight, volume, and spacecraft power restrictions. Data were also produced for packaging and vehicle stowage parameters which are compatible with vehicle weight and volume specifications. Certain assumptions were made for food packaging sizes based on previously generated space shuttle menus. The results of the study are shown, along with the range of meal choices considered.
Space Shuttle/Food System. Volume 2, Appendix C: Food Cooling Techniques Analysis. Appendix D: Package and Stowage: Alternate Concepts Analysis
1974
151 pages
Report
No indication
English
Life Support Systems , Food Technology , Manned Spacecraft , Cooling systems , Food , Packaging , Space flight feeding , Space shuttles , Space storage , Systems analysis , Ammonia , Heat sinks , Project planning , Refrigerants , Spacecraft configurations , Spacecraft power supplies , Thermoelectric cooling , Vapor phases , Volume , Weight analysis