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Packaging's Contribution for the Effectiveness of the Space Station's Food Service OperationStorage limitations will have a major effect on space station food service. For example: foods with low bulk density such as ice cream, bread, cake, standard type potato chips and other low density snacks, flaked cereals, etc., will exacerbate the problem of space limitations; package containers are inherently volume consuming and refuse creating; and the useful observation that the optimum package is no package at all leads to the tentative conclusion that the least amount of packaging per unit of food, consistent with storage, aesthetics, preservation, cleanliness, cost and disposal criteria, is the most practical food package for the space station. A series of trade offs may have to be made to arrive at the most appropriate package design for a particular type of food taking all the criteria into account. Some of these trade offs are: single serve vs. bulk; conventional oven vs. microwave oven; nonmetallic aseptically vs. non-aseptically packaged foods; and comparison of aseptic vs. nonaseptic food packages. The advantages and disadvantages are discussed.
Document ID
19850016435
Acquisition Source
Legacy CDMS
Document Type
Conference Paper
Authors
Rausch, B. A.
(Signode Corp. Glenview, IL, United States)
Date Acquired
August 12, 2013
Publication Date
April 1, 1985
Publication Information
Publication: NASA. Lyndon B. Johnson Space Center Food Serv. and Nutr. for the Space Shuttle
Subject Category
Man/System Technology And Life Support
Accession Number
85N24746
Distribution Limits
Public
Copyright
Work of the US Gov. Public Use Permitted.
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