1. WORK MEASUREMENT FOR ESTIMATING FOOD PREPARATION TIME OF A BIOREGENERATIVE DIET
- Author
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Saori Wada, Evan Raskob, Craig Beers, Ammar Olabi, Calvin Leung, Christine Tao, Conor Alexander, Megan Cunningham, Michele Crum, Jacob Levine, Susan Wang, Bill Pottle, Joanna Jackson, Jaeshin Yoo, Christopher Ong, Rupert Spies, Jean B. Hunter, Grace Fung, Raul Cadena, Robert Relinger, Carolyn Wang, Christina Lau, Randy Rivera, Peter L. Jackson, Jennifer Plichta, Matthew Zimmerman, Norman Voo, Carrie Vicens, Ohad Zeira, Naquan Ishman, Kelly Saikkonen, and Michele Segal
- Subjects
Work ,Engineering ,Food Handling ,education ,Closed ecological system ,Crew ,Mars ,Space exploration ,Humans ,Cooking ,Bioregenerative life support system ,Life support system ,Simulation ,Food, Formulated ,business.industry ,Recipe ,Videotape Recording ,General Medicine ,Space Flight ,Manufacturing engineering ,Diet ,Menu Planning ,Work (electrical) ,Time and Motion Studies ,Food processing ,Astronauts ,business ,Ecological Systems, Closed ,Life Support Systems - 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.
- Published
- 2003
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