METHOD OF PRESERVING FROZEN FOOD DURING AN AEROSPACE MISSION

摘要

Analyses of three nonelectrical methods for maintaining frozen foods between -10°F and +5°F during aerospace missions of 1 to 28 days are presented. The methods considered are: (1) a heat sink, (2) active refrigeration, and (3) radiation cooling. All methods appear feasible. The heat sink method appears to be the simplest and most reliable. A design study of a heat sink system for a 3-nan, 14-day mission is included.