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SBIR/STTR

Advanced Cookware and Techniques for Food Preparation at Reduced Pressure and Gravity, Phase II

Completed Technology Project

Project Introduction

Advanced Cookware and Techniques for Food Preparation at Reduced Pressure and Gravity, Phase II
Makel Engineering and Cornell University propose to develop a galley architecture taking into account the design constraints of the space habitat, such as reduced pressure and gravity, minimize size, mass, power and crew time, while producing food with high nutritional value and enough variety, acceptable taste and texture qualities for long term crew consumption. The current design of the space habitat will have a reduced atmospheric pressure of 8 psia which is equivalent to a 16,000 foot mountain top, with oxygen enrichment to prevent hypoxia effects on the crew. The combination of reduced pressure and gravity will affect the heat and mass transfer during food processing and food preparation of the food. Whether the food system is based chiefly on bulk packaged ingredients or crops grown on site, it must minimize mass, volume, power and waste, make effective use of the limited resource of crew time, produce nutritious, highly acceptable and varied food, and integrate into the closed habitat's atmospheric control system by containing and controlling airborne particulates, water vapor and odors generated during food preparation. More »

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