Publikationsdatum:
2019-06-27
Beschreibung:
Convection 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.
Schlagwort(e):
BIOTECHNOLOGY
Materialart:
Aerospace Medicine; 45; Mar. 197
Format:
text
