Comparison of Equivalent System Mass (ESM) of Yeast and Flat Bread Systems Department of Food Science, Purdue University

Format:

Conference/Event

Author/Creator:

Weiss, IIan, author.

Conference Name:

International Conference On Environmental Systems (2003-07-07 : Vancouver, Canada)

Language:

English

Physical Description:

1 online resource

Place of Publication:

Warrendale, PA SAE International 2003

Summary:

The Equivalent System Mass (ESM) metric developed by NASA describes and compares individual system impact on a closed system in terms of a single parameter, mass. The food system of a Mars mission may encompass a large percentage of total mission ESM, and decreasing this ESM would be beneficial.Yeast breads were made using three methods (hand and oven, bread machine, mixer with dough hook attachment and oven). Flat breads were made using four methods (hand and oven, hand and griddle, mixer with dough hook attachment and oven, mixer with dough hook attachment and griddle). Two formulations were used for each bread system (scratch ingredients, commercial mix). ESM was calculated for each of these scenarios.The objective of this study was to compare the ESM of yeast and flat bread production for a Martian surface outpost.Method (equipment) for both types of bread production was demonstrated to be the most significant influence of ESM when one equipment use was assumed. When multi-functional equipment was assumed, type of bread and formulation began influencing ESM calculations to a great extent. This data indicates the need to develop food formulations and menu options simultaneously with multi-functional equipment for minimizing the food system ESM of a Mars mission

Notes:

Vendor supplied data

Publisher Number:

2003-01-2618

Access Restriction:

Restricted for use by site license