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Space shuttle/food system study. volume 1: technical volume, oven study
| Content Provider | NASA Technical Reports Server (NTRS) |
|---|---|
| Copyright Year | 1975 |
| Description | The baseline space shuttle galley was designed to utilize lightweight rehydratable foods, to be prepared for consumption by rehydration with chilled or hot water. The impact is examined of an extension of food types to include thermostabilized food, at ambient temperature, and frozen foods on the baseline design of the shuttle galley. Weight, volume, and power penalities associated with heating thermostabilized and frozen foods by means of a hot air convection heating system and a conduction heating system are determined along with the impact on crew/galley interface and meal preparation. |
| File Size | 27286644 |
| Page Count | 99 |
| File Format | |
| Alternate Webpage(s) | http://archive.org/details/NASA_NTRS_Archive_19750021705 |
| Archival Resource Key | ark:/13960/t6256d48p |
| Language | English |
| Publisher Date | 1975-05-24 |
| Access Restriction | Open |
| Subject Keyword | Man/system Technology And Life Support Convective Heat Transfer Conductive Heat Transfer Space Rations Space Flight Feeding Consumables Spacecrew Supplies Systems Engineering Space Shuttles Spacecraft Design Ntrs Nasa Technical Reports Server (ntrs) Nasa Technical Reports Server Aerodynamics Aircraft Aerospace Engineering Aerospace Aeronautic Space Science |
| Content Type | Text |
| Resource Type | Technical Report |
