+ 1970 News Releases (7.6 Mb PDF file) - NASA

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Add 2 The Skylab menu will consist of the following food types: Dehydrated - ready to eat rehydratable foods such as cream of tomato soup, scrambled eggs_ salmon salad_ beverages and deserts. Intermediate Moisture - precooked, thermally stablized or fress food with moisture content partially reduced such as dry roasted peanuts_ cookies_ and bacon wafers. Wetpack - precooked, or thermally stablized food with approximately 30 to 95 percent moisture content such as turkey and gravy, meat balls with sauce and chili without beans. Frozen - preceoked_ thermally stablized or fresh food stowed o below minus 10 c to retard spoilage such as prime rib of beef: <strong>file</strong>t _ mignon, shrimp cocktail and lobster Ne_Durg. Ail food and water for the three manned Skylab missions -- one 28 day mission and two 56-day missions - will be stowed aboard the Orbital Workshop which will be launched by the Saturn V. Dr. Smith estimates approximately 2:000 lbs of food and about 6,000 lbs. of water will be required for the three m_ned missions. 1. 1. The food tray will measure scout 13_ X 15' by 4_ thick. There will be six of the trays, one for each erewmember_ carried aboard the OWS when it is launched from Cape Kennedy. The tray has individual recessed compartments in-5o which the canned food item is placed for heating. At meal time the crew member selects his meal -- <strong>file</strong>t mignon, a vegetable, beverage and desert -- from food compamtment. He places the imems to be warmed ia the focd tra_ and then flips the warmer switch and presto he has a three course meal. -more -
Add 3 Dr. Smith said "We have every expectation that the Skylab food system will provide the most palatable food that has ever been taken into space_ and will at the same time s_pport the most rigidly defined metabolic experiment ever conducted on man in space." (Photograph _ S-70-52518) -end-
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NEWS R_A_ _0_ 70-1 Sigurd Sjoberg n
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