The functional requirements of stowage, preparation, serving, consumption, and cleanup were applied to each of the five food mixes selected for study in terms of the overall design of the space shuttle food system. The analysis led to a definition of performance requirements for each food mix, along with a definition of equipment to meet those requirements. Weight and volume data for all five systems, in terms of food and packaging, support equipment, and galley installation penalties, are presented.


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    Title :

    Space shuttle/food system study. Volume 2, appendix E: Alternate flight systems analysis


    Publication date :

    1974-01-01


    Type of media :

    Report


    Type of material :

    No indication


    Language :

    English


    Keywords :