Internal Flow and Burning Characteristics of 16-inch Ram Jet Operating in a Free Jet at Mach Numbers of 1.35 and 1.73

The effects of mass-flow ratio on the additive drag and normal-shock position of a single oblique-shock diffuser are presented. Also evaluated is the variation with operating condition of the velocity distribution at the combustion-chamber inlet. A comparison with connected-pipe data is included. Burner performance with a corrugated gutter-grid flame holder is discussed. It is shown that the total-pressure drop across the combustion chamber can be predicted with reasonable accuracy from the computed flame holder and combustion momentum pressure losses

Thermostable Shelf Life Study

The objective of this project is to determine the shelf life end-point of various food items by means of actual measurement or mathematical projection. The primary goal of the Advanced Food Technology Project in these long duration exploratory missions is to provide the crew with a palatable, nutritious and safe food system while minimizing volume, mass, and waste. The Mars missions could be as long as 2.5 years with the potential of the food being positioned prior to the crew arrival. Therefore, it is anticipated that foods that are used during the Mars missions will require a 5 year shelf life. Shelf life criteria are safety, nutrition, and acceptability. Any of these criteria can be the limiting factor in determining the food's shelf life. Due to the heat sterilization process used for the thermostabilized food items, safety will be preserved as long as the integrity of the package is maintained. Nutrition and acceptability will change over time. Since the food can be the sole source of nutrition to the crew, a significant loss in nutrition may determine when the shelf life endpoint has occurred. Shelf life can be defined when the food item is no longer acceptable. Acceptability can be defined in terms of appearance, flavor, texture, or aroma. Results from shelf life studies of the thermostabilized food items suggest that the shelf life of the foods range from 0 months to 8 years, depending on formulation

Food Mass Reduction Trade Study

Future long duration manned space flights beyond low earth orbit will require the food system to remain safe, acceptable, and nutritious while efficiently balancing appropriate vehicle resources such as mass, volume, power, water, and crewtime. Often, this presents a challenge since maintaining the quality of the food system can result in a higher mass and volume. The Orion vehicle is significantly smaller than the Shuttle vehicle and the International Space Station and the mass and volume available for food is limited. Therefore, the food team has been challenged to reduce the mass of the packaged food from 1.82 kg per person per day to 1.14 kg per person per day. Past work has concentrated on how to reduce the mass of the packaging which contributes to about 15% of the total mass of the packaged food system. Designers have also focused on integrating and optimizing the Orion galley equipment as a system to reduce mass. To date, there has not been a significant effort to determine how to reduce the food itself. The objective of this project is to determine how the mass and volume of the packaged food can be reduced while maintaining caloric and hydration requirements. The following tasks are the key elements to this project: (1) Conduct further analysis of the ISS Standard Menu to determine moisture, protein, carbohydrate, and fat levels. (2) Conduct trade studies to determine how to bring the mass of the food system down. Trade studies may include removing the water of the total food system and/or increasing the fat content. (3) Determine the preferred method for delivery of the new food (e.g. bars, or beverages) and the degree of replacement. (4) Determine whether there are commercially available products that meet the requirements. By the end of this study, an estimate of the mass and volume savings will be provided to the Constellation Program. In addition, if new technologies need to be developed to achieve the mass savings, the technologies, timeline, and budget will be identified at the end of the project

Thermostabilized Shelf Life Study

The objective of this project is to determine the shelf life end-point of various food items by means of actual measurement or mathematical projection. The primary goal of the Advanced Food Technology Project in these long duration exploratory missions is to provide the crew with a palatable, nutritious and safe food system while minimizing volume, mass, and waste. The Mars missions could be as long as 2.5 years with the potential of the food being positioned prior to the crew arrival. Therefore, it is anticipated that foods that are used during the Mars missions will require a 5 year shelf life. Shelf life criteria are safety, nutrition, and acceptability. Any of these criteria can be the limiting factor in determining the food's shelf life. Due to the heat sterilization process used for the thermostabilized food items, safety will be preserved as long as the integrity of the package is maintained. Nutrition and acceptability will change over time. Since the food can be the sole source of nutrition to the crew, a significant loss in nutrition may determine when the shelf life endpoint has occurred. Shelf life can be defined when the food item is no longer acceptable. Acceptability can be defined in terms of appearance, flavor, texture, or aroma. Results from shelf life studies of the thermostabilized food items suggest that the shelf life of the foods range from 0 months to 8 years, depending on formulation

Changes in Nutritional Issues Over the Last 45 Years

The prospect of a lunar outpost to conduct science and learn how to live and work off the Earth is exciting. The nutritional sciences will focus on the issues of over all health, with emphasis on skeletal muscle health and prevention of radiation damage. There is a great deal of research needed to determine the nutritional and food component potential for preventing the changes that occur in space flight. Further research is also needed on the interactions of systems and countermeasures, such as protein-amino acid needs for enhancement of muscle protein synthesis while not being detrimental for bone health. The interrelationship between radiation exposure, nutrition, and food components has just begun

Changes in Space Food over the Last 45 Years

The space food system has improved over the last 45 years. With the advances for a Moon base, there is a potential that foods in space will be more like home cooked foods. However, until that happens, there will continue to be dehydrated and thermostablized foods providing the bulk of the astronauts food. In order for the astronauts to have adequate macronutrients, a food system must be developed including raising plants and food preparation, both a major challenge given the limited water, volume, and power. The lunar kitchens will be very different, but good food is essential to maintain good health

Foods for a Mission to Mars: Equivalent System Mass and Development of a Multipurpose Small-Scale Seed Processor

The candidate crops for planetary food systems include: wheat, white and sweet potatoes, soybean, peanut, strawberry, dry bean including le ntil and pinto, radish, rice, lettuce, carrot, green onion, tomato, p eppers, spinach, and cabbage. Crops such as wheat, potatoes, soybean, peanut, dry bean, and rice can only be utilized after processing, while others are classified as ready-to-eat. To process foods in space, the food processing subsystem must be capable of producing a variety of nutritious, acceptable, and safe edible ingredients and food produ cts from pre-packaged and resupply foods as well as salad crops grown on the transit vehicle or other crops grown on planetary surfaces. D esigning, building, developing, and maintaining such a subsystem is b ound to many constraints and restrictions. The limited power supply, storage locations, variety of crops, crew time, need to minimize waste , and other equivalent system mass (ESM) parameters must be considere d in the selection of processing equipment and techniques

Food and Nutrition for the Moon Base: What we have Learned in 45 Years of Space Flight

The United States has a new human space flight mission to return to the Moon, this time to establish an outpost to continue research there and develop our ability to send humans to Mars and bring them back in good health. The Apollo missions were the first human expeditions to the Moon. Only 2 crew members landed on the lunar surface on each Apollo mission, and they spent a maximum of 72 hours there. Future trips will have at least 4 crew members, and the initial trips will include several days of surface activity. Eventually, these short (sortie) missions will extend to longer lunar surface times, on the order of weeks. Thus, the challenges of meeting the food and nutritional needs of crew members at a lunar outpost will be significantly different from those during the early Apollo missions. The U.S. has had humans in space beginning in 1961 with increasing lengths of time in space flight. Throughout these flights, the areas of particular concern for nutrition are body mass, bone health, and radiation protection. The development and refinement of the food systems over the last 30 years are discussed, as well as the plans for both the sortie and lunar. The articles briefly review what we know today about food and nutrition for space travelers and relate this knowledge to our planned human flights back to the Moon