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Search indexed NASA NTRS and DOE OSTI research on propulsion, heat transfer, battery materials and energy systems. Follow report and document links to the original sources.

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At least 19 records

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NASA NTRS2011

International Space Station (ISS) Potable Water Dispenser (PWD) Beverage Adapter (BA) Redesign

The Potable Water Dispenser used on the International Space Station (ISS) interfaces with food and drink packages using the Beverage Adapter and Needle. Unexpected leakage has been seen in this interface. The Beverage Adapter used on-orbit was returned to the ground for Test, Teardown, and Evaluation. The results of that investigation prompted a redesign of the Beverage Adapter and Needle. The Beverage Adapter materials will be changed to be more corrosion resistant, and the Needle will be redesigned to preclude leakage. The redesigns have been tested and proven.

Edgerly, Rachel↗

NASA NTRS2012

International Space Station (ISS) Potable Water Dispenser (PWD) Beverage Adapter (BA) Redesign

The Potable Water Dispenser used on the International Space Station (ISS) interfaces with food and drink packages using the Beverage Adapter and Needle. Unexpected leakage has been seen in this interface. The Beverage Adapter used on ]orbit was returned to the ground for Test, Teardown, and Evaluation. The results of that investigation prompted a redesign of the Beverage Adapter and Needle. The Beverage Adapter materials were changed to be more corrosion resistant, and the Needle was redesigned to preclude leakage. The redesigns have been tested and proven.

Edgerly, Rachel↗

NASA NTRS2011

A Zero-Gravity Cup for Drinking Beverages in Microgravity

To date, the method for astronauts to drink liquids in microgravity or weightless environments is to suck the liquid from a bag or pouch through a straw. A new beverage cup works in microgravity and allows astronauts to drink liquids from a cup in a manner consistent with that on Earth. The cup is capable of holding beverages with an angled channel running along the wall from the bottom to the lip. In microgravity, a beverage is placed into the cup using the galley dispenser. The angled channel acts as an open passage that contains only two sides where capillary forces move the liquid along the channel until it reaches the top lip where the forces reach an equilibrium and the flow stops. When one sips the liquid at the lip of the channel, the capillary force equilibrium is upset and more liquid flows to the lip from the reservoir at the bottom to re-establish the equilibrium. This sipping process can continue until the total liquid contents of the cup is consumed, leaving only a few residual drops about the same quantity as in a ceramic cup when it is drunk dry on Earth.

Pettit, Donald R.↗

NASA NTRS1995

Rehydration beverage

A novel rehydration beverage containing sodium chloride, sodium citrate, and aspartame useful for rapid restoration of hydration homeostasis is disclosed. The beverage is particularly useful for restoration of normal body fluid volumes and their intracellular and extracellular distribution during a hypohydration state observed in astronauts and air passengers.

Greenleaf, John E.↗

NASA NTRS1994

Eddy-Current Inspection Of Tab Seals On Beverage Cans

Eddy-current inspection system monitors tab seals on beverage cans. Device inspects all cans at usual production rate of 1,500 to 2,000 cans per minute. Automated inspection of all units replaces visual inspection by microscope aided by mass spectrometry. System detects defects in real time. Sealed cans on conveyor pass near one of two coils in differential eddy-current probe. Other coil in differential eddy-current probe positioned near stationary reference can on which tab seal is known to be of acceptable quality. Signal of certain magnitude at output of probe indicates defective can, automatically ejected from conveyor.

Bar-Cohen, Yoseph↗

NASA NTRS2013

Water Treatment Technologies Inspire Healthy Beverages

Mike Johnson, a former technician at Johnson Space Center, drew on his expertise as a wastewater engineer to create a line of kombucha-based probiotic drinks. Unpeeled Inc., based in Minneapolis-St. Paul, Minnesota, employs 12 people and has sold more than 6 million units of its NASA-inspired beverage.

Source record↗

NASA NTRS1976

Space shuttle food system study: Food and beverage package development, modification 8S

A new, highly utile rehydration package was developed for foods in zero gravity. Rehydratable foods will become more acceptable as a result of their overall rehydration capability and improved palatability. This new package design is greatly enhanced by the specified spacecraft condition of atmospheric pressure; the pressure differential between the atmosphere and the package carries the functional responsibility for rapid food rehydration without excess package manipulation by the consumer. Crew acceptance will further be enhanced by less manipulation, hotter rehydration water temperatures and the ability to hold the foods at preparation temperatures until they are consumed.

Source record↗

NASA NTRS1986

Device for Extracting Flavors and Fragrances

Machine for making coffee and tea in weightless environment may prove even more valuable on Earth as general extraction apparatus. Zero-gravity beverage maker uses piston instead of gravity to move hot water and beverage from one chamber to other and dispense beverage. Machine functions like conventional coffeemaker during part of operating cycle and includes additional features that enable operation not only in zero gravity but also extraction under pressure in presence or absence of gravity.

Chang, F. R.↗

NASA NTRS2008

International Space Station USOS Potable Water Dispenser Development

The International Space Station (ISS) Russian Segment currently provides potable water dispensing capability for crewmember food and beverage rehydration. All ISS crewmembers rehydrate Russian and U.S. style food packages from this location. A new United States On-orbit Segment (USOS) Potable Water Dispenser (PWD) is under development. This unit will provide additional potable water dispensing capability to support an onorbit crew of six. The PWD is designed to provide incremental quantities of hot and ambient temperature potable water to U.S. style food packages. It will receive iodinated water from the Fuel Cell Water Bus in the U.S. Laboratory element. The unit will provide potable-quality water, including active removal of biocidal iodine prior to dispensing. A heater assembly contained within the unit will be able to supply up to 2.0 liters of hot water (65 to 93oC) every thirty minutes. This quantity will allow three to four crewmembers to rehydrate their food and beverages from this location during a single meal. The unit is designed to remain functional for up to ten years with replacement of limited life items such as filters. It will be the size of two stacked Shuttle Middeck lockers (approximately the size of two small suitcases) and integrated into a science payload rack in the U.S. Laboratory element. Providing potable-quality water at the proper temperature for food and beverage reconstitution is critical to maintaining crew health and well-being. The numerous engineering challenges as well as human factors and safety considerations during the concept, design, and prototyping are outlined in this paper.

Shaw, Laura A.↗

NASA NTRS2014

Suited Contingency Ops Food - 2

The contingency scenario for an emergency cabin depressurization event may require crewmembers to subsist in a pressurized suit for up to 144 hours. This scenario requires the capability for safe nutrition delivery through a helmet feed port against a 4 psi pressure differential to enable crewmembers to maintain strength and cognition to perform critical tasks. Two nutritional delivery prototypes were developed and analyzed for compatibility with the helmet feed port interface and for operational effectiveness against the pressure differential. The bag-in-bag (BiB) prototype, designed to equalize the suit pressure with the beverage pouch and enable a crewmember to drink normally, delivered water successfully to three different subjects in suits pressurized to 4 psi. The Boa restrainer pouch, designed to provide mechanical leverage to overcome the pressure differential, did not operate sufficiently. Guidelines were developed and compiled for contingency beverages that provide macro-nutritional requirements, a minimum one-year shelf life, and compatibility with the delivery hardware. Evaluation results and food product parameters have the potential to be used to improve future prototype designs and develop complete nutritional beverages for contingency events. These feeding capabilities would have additional use on extended surface mission EVAs, where the current in-suit drinking device may be insufficient.

Glass, J. W.↗

NASA NTRS2014

Mass Reduction: The Weighty Challenge for Exploration Space Flight

Meeting nutritional and acceptability requirements is critical for the food system for an exploration class space mission. However, this must be achieved within the constraints of available resources such as water, crew time, stowage volume, launch mass and power availability.  Due to resource constraints, exploration class missions are not expected to have refrigerators or freezers for food storage, and current per person food mass must be reduced to improve mission feasibility.  The Packaged Food Mass Reduction Trade Study (Stoklosa, 2009) concluded that the mass of the current space food system can be effectively reduced by decreasing water content of certain foods and offering nutrient dense substitutes, such as meal replacement bars and beverages. Target nutrient ranges were established based on the nutritional content of the current breakfast and lunch meals in the ISS standard menu. A market survey of available commercial products produced no viable options for meal replacement bar or beverage products. New prototypes for both categories were formulated to meet target nutrient ranges. Samples of prototype products were packaged in high barrier packaging currently used for ISS and underwent an accelerated shelf life study at 31 degC and 41 degC (50% RH) for 24 weeks. Samples were assessed at the following time points: Initial, 6 weeks, 12 weeks, and 24 weeks. Testing at each time point included the following: color, texture, water activity, acceptability, and hexanal analysis (for food bars only). Proof of concept prototypes demonstrated that meal replacement food bars and beverages can deliver a comparable macronutrient profile while reducing the overall mass when compared to the ISS Standard Menu. Future work suggestions for meal replacement bars: Reformulation to include ingredients that reduce hardness and reduce browning to increase shelf life. Micronutrient analysis and potential fortification. Sensory evaluation studies including satiety tests and menu fatigue. Water Intake Analysis: The water in thermostabilized foods is considered as part of a crewmember's daily water intake. Extensive meal replacement would require further analyses to determine if additional water provisioning would be required per crewmember negating some of the mass savings.

Kloeris, Vickie L.↗

NASA NTRS2014

Development of a Nutritional Delivery System to Feed Crew in a Pressurized Suit

Glass, J. W.↗

NASA NTRS1973

Nutrition systems for pressure suits.

Nutrition systems were successfully developed in the Apollo Program for astronauts wearing pressure suits during emergency decompression situations and during lunar surface explorations. These nutrition systems consisted of unique dispensers, water, flavored beverages, nutrient-fortified beverages, and intermediate moisture food bars. The emergency decompression system dispensed the nutrition from outside the pressure suit by interfacing with a suit helmet penetration port. The lunar exploration system utilized dispensers stowed within the interior layers of the pressure suit. These systems could be adapted for provision of nutrients in other situations requiring the use of pressure suits.

Huber, C. S.↗

NASA NTRS1975

Design and development of a meal system for the elderly

Food preference surveys (taste tests) were performed for 95 food items (which were selected from an original list of 150 items), and 21 menus were developed from the survey results. Each menu contains an entree, two side dishes, dessert, and a beverage. Food manufacturing specifications for freeze dried foods, frozen foods, and beverages are examined, and product labeling and packaging requirements are discussed. The nutritional value of the various foods is listed in tabular form, and sample product labels are shown. Cost estimates per serving are also included.

Source record↗

NASA NTRS1978

Food packages for Space Shuttle

The paper reviews food packaging techniques used in space flight missions and describes the system developed for the Space Shuttle. Attention is directed to bite-size food cubes used in Gemini, Gemini rehydratable food packages, Apollo spoon-bowl rehydratable packages, thermostabilized flex pouch for Apollo, tear-top commercial food cans used in Skylab, polyethylene beverage containers, Skylab rehydratable food package, Space Shuttle food package configuration, duck-bill septum rehydration device, and a drinking/dispensing nozzle for Space Shuttle liquids. Constraints and testing of packaging is considered, a comparison of food package materials is presented, and typical Shuttle foods and beverages are listed.

Fohey, M. F.↗

NASA NTRS1982

Reduction of voluntary dehydration during effort in hot environments

During an experimental marching trip the daily positive fluid balance was preserved by providing a wide choice of beverages during the hours of the day. It was found that the beverage most suitable for drinking in large quantities during periods of effort was a cold drink with sweetened (citrus) fruit taste. Carbonated drinks, including beer, but milk also, were found unsuitable for this purpose.

Sohar, E.↗

NASA NTRS1986

Small-Portion Water Dispenser

Pressure regulated and flow timed to control amount dispensed. Dispenser provides measured amount of water for reconstituting dehydrated foods and beverages. Dispenser holds food or beverage package while being filled with either cold or room-temperature water. Other uses might include dispensing of fluids or medicine. Pressure regulator in dispenser reduces varying pressure of water supply to constant pressure. Electronic timer stops flow after predetermined length of time. Timed flow at regulated pressure ensures controlled volume of water dispensed.

Joerns, J. C.↗

NASA NTRS1994

Hypervolemia During Drinking of ISO and Hypertonic Fluids by Men at Rest and Exercise

To test the hypothesis that drink composition is more important than osmolality (osm) for maintaining and increasing plasma vol. (PV, hypervolemia) at rest and exercise (21.8C Tdb, 50% rh), 6 men (22-39 vr) underwent six treatments while sitting for 90 min (0.39 l/min) followed by 70 min of sitting ergometer exercise (2.08 l/min, 70%vO2 peak). Resting, intermittent drinking (10 ml/kg, 768 ml) beverages were: P1 (20 mEq Na+, 365 mosmol/kg), P2 (40 mEq Na+. 791 mosm), P2G (40 mEq Na+, 80 ml glycerol, 1.392 mosm). AA (157 mEq Na+, 253 mosm), and 01 and 02 (nothing). The exercise drink (10 ml/kg, 768 ml) was P1 for all experiments, except 02 (nothing). Resting % delta PV (Hb-Hct) increased (P<0.05) by 3-6% only with P2 and AA, respectively, Exercise % delta PV was + 1 to + 3% (NS) with AA, -6% to 0% (KS) with P1, P2. P2G, and 01,and 8% to -5% (P<0.05) with 02- Thus, AA with 157 mEq Na+ and the lowest osmolality maintained PV at rest and exercise, while the other beverages with low Na+ and higher osmolality (365 to 1.382 mosm) did not.

Greenleaf, J. E.↗