| 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 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 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 4 pounds per person per day to 2.5 pounds per person per day.
The following tasks are the key elements to this project:
• Conduct further analysis of the ISS Standard Menu to determine moisture, protein, carbohydrate, and fat levels
• Conduct trade studies to determine how to bring the mass down. Trade studies may include removing the water of the total food system and/or increasing the fat content
• Determine the preferred method for delivery of the new food (e.g., bars, or beverages) and the degree of replacement
• 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.