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首页> 美国政府科技报告 >Space Shuttle/Food System Study. Volume 2, Appendix a: Active Heating System-Screening Analysis. Appendix B: Reconstituted Food Heating Techniques Analysis
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Space Shuttle/Food System Study. Volume 2, Appendix a: Active Heating System-Screening Analysis. Appendix B: Reconstituted Food Heating Techniques Analysis

机译：航天飞机/食物系统研究。第2卷，附录a：主动加热系统 - 筛选分析。附录B：重组食品加热技术分析

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Technical data are presented which were used to evaluate active heating methods to be incorporated into the space shuttle food system design, and also to evaluate the relative merits and penalties associated with various approaches to the heating of rehydrated food during space flight. Equipment heating candidates were subject to a preliminary screening performed by a selection rationale process which considered the following parameters; (1) gravitational effect; (2) safety; (3) operability; (4) system compatibility; (5) serviceability; (6) crew acceptability; (7) crew time; (8) development risk; and (9) operating cost. A hot air oven, electrically heated food tray, and microwave oven were selected for further consideration and analysis. Passive, semi-active, and active food preparation approaches were also studied in an effort to determine the optimum method for heating rehydrated food. Potential complexity, cost, vehicle impact penalties, and palatability were considered in the analysis. A summary of the study results is provided along with cost estimates for each of the potential sytems

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