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Thermal preparation of foods in space-vehicle environmentsConvection is the primary heat transfer mechanism for most foods heated in an earth-based environment. In contrast, in the low-gravity environment of space flight, the primary heat transfer mechanism is conduction (or radiation in the absence of a conducting medium). Conduction heating is significantly slower and less efficient than convection heating. This fact poses a problem for food heating during space flight. A numerical model has been developed to evaluate this problem. This model simulates the food-heating process for Skylab. The model includes the effect of a thermally controlled on/off heat flux. Parametric studies using this model establish how the required heating time is affected by: the thermal diffusivity of the nutrient materials, the power level of the heater, the initial food temperatures, and the food container dimensions.
Document ID
19740041929
Acquisition Source
Legacy CDMS
Document Type
Reprint (Version printed in journal)
Authors
Bannerot, R. B.
Cox, J. E.
Chen, C. K.
Heidelbaugh, N. D.
(Houston, University; NASA, Johnson Space Center Food and Nutrition Branch, Houston, Tex., United States)
Date Acquired
August 7, 2013
Publication Date
March 1, 1974
Publication Information
Publication: Aerospace Medicine
Volume: 45
Subject Category
Biotechnology
Accession Number
74A24679
Funding Number(s)
CONTRACT_GRANT: NAS9-11676
Distribution Limits
Public
Copyright
Other

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