to predict optimal ratios of frozen, thermostabilized, intermediate 

 moisture and dehydrated foods to supply for space missions similar to 

 Skylab, 



At that point in time, the potential of employing a Saturn V to launch 

 Skylab I offered an opportunity to increase the weight of the Skylab Food 

 System. Considerable pressure was applied to replace freeze-dried foods 

 with frozen foods which would have made the food system similar to those 

 used on most commercial airline flights. Experience with high quality 

 precooked frozen meals used for the Apollo Mobile Quarantine Facilities (MQF) 

 had indicated that this would not be an ideal approach to the 28 and 56 day 

 missions of the Skylab Program. However, information from the MQF systems 

 were not adequate to substantiate the hypothesis that food monotony develops 

 equally as a result of flavor, texture, and appearance and that variation 

 of food preservation techniques were important in preventing monotony. The 

 program was developed with those premises in mind. 



For the first 60 day mission (Dives 2, 3, and 4), precooked frozen foods 

 formed the core of the food system. Frozen foods were packaged as meal units 

 on an aluminum tray and were supplemented with various snack foods and 

 beverages. The snacks were controlled and their consumption recorded. The 

 menu design for the first 60 day mission was repeated every eight days. 



During subsequent dives, other food types, i.e., dehydrated, intermediate 

 moisture, and thermostabilized, were included in the food system. Con- 

 sequently, these menus provided greater variety than the menu design for 

 Dives 2, 3, and 4. An 8-day menu cycle was implemented for Dives 8, 10, and 

 12. A 5-day cycle was proposed for Dives 9 and 11. Three meals per man 

 were provided for each 24-hour period. Meals were scheduled for service at 

 approximately 8:00 a.m., 12:00 noon and 5:00 p.m. Written instructions for 

 food preparation were included with each meal. 



Food for Dives 2, 3, and 4 was procured and subsequently shipped from 

 Andrews Air Force Base to the Virgin Islands via Military Air Transport on 

 April 11, 1970, Representatives from the Food and Nutrition Group accom- 

 panied these and other shipments to insure proper handling and delivery. 



Frozen food was placed in commercial storage on the Island of St. Thomas and 

 staple food products were stored in a trailer adjacent to the Base Camp on 

 the Island of St. John, 



Arrangements were made to transfer food into the TEKTITE habitat every 7 

 days. Since it was necessary to transfer frozen food from St, Thomas to 

 St, John and into the habitat, provisions were made to pack the containers 

 with a refrigerant to prevent thawing. Except for the first shipment, 

 frozen food temperature was monitored with a Dickson temperature recorder 

 during shipment and storage. Once each week during the storage period, the 

 recorder temperature was checked and the chart replaced. All charts were 

 signed and dated to provide a permanent record of the storage temperature. 



VIII-91 



