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Heating of foods in space-vehicle environmentsIn 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.
Document ID
19740030557
Acquisition Source
Legacy CDMS
Document Type
Conference Paper
Authors
Bannerot, R. B.
Cox, J. E.
Chen, C. K.
(Houston, University Houston, Tex., United States)
Heidelbaugh, N. D.
(NASA Johnson Space Center Houston, Tex., United States)
Date Acquired
August 7, 2013
Publication Date
November 1, 1973
Subject Category
Biotechnology
Report/Patent Number
ASME PAPER 73-WA/HT-15
Meeting Information
Meeting: Winter Annual Meeting
Location: Detroit, MI
Start Date: November 11, 1973
End Date: November 15, 1973
Sponsors: American Society of Mechanical Engineers
Accession Number
74A13307
Funding Number(s)
CONTRACT_GRANT: NAS9-11676
Distribution Limits
Public
Copyright
Other

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