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Work measurement for estimating food preparation time of a bioregenerative diet
Authors:Olabi Ammar  Hunter Jean  Jackson Peter  Segal Michele  Spies Rupert  Wang Carolyn  Lau Christina  Ong Christopher  Alexander Conor  Raskob Evan  Plichta Jennifer  Zeira Ohad  Rivera Randy  Wang Susan  Pottle Bill  Leung Calvin  Vicens Carrie  Tao Christine  Beers Craig  Fung Grace  Levine Jacob  Yoo Jaeshin  Jackson Joanna  Saikkonen Kelly  Zimmerman Matthew  Cunningham Megan  Crum Michele  Ishman Naquan  Voo Norman  Cadena Raul  Relinger Robert  Wada Saori
Affiliation:Food Science Department, Cornell University, Ithaca, NY 14853, USA. Aolabi@calpoly.edu
Abstract:During space missions, such as the prospective Mars mission, crew labor time is a strictly limited resource. The diet for such a mission (based on crops grown in a bioregenerative life support system) will require astronauts to prepare their meals essentially from raw ingredients. Time spent on food processing and preparation is time lost for other purposes. Recipe design and diet planning for a space mission should therefore incorporate the time required to prepare the recipes as a critical factor. In this study, videotape analysis of an experienced chef was used to develop a database of recipe preparation time. The measurements were highly consistent among different measurement teams. Data analysis revealed a wide variation between the active times of different recipes, underscoring the need for optimization of diet planning. Potential uses of the database developed in this study are discussed and illustrated in this work.
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