Abstract
Thus far in the manned space program, human life support has depended on storage of air, water, food, and energy. There are no refrigerators on Shuttle, and fresh foods are limited to what can be stowed in lockers for the first 3 days of a mission, when spoilage becomes a factor. Oxygen is stored, CO2 is scrubbed, and water is stored and treated. As we approach the Space Station era, life support will be a combination of storage and resupply. Duty cycles will be 90 days, and physico-chemical (P/C) systems will be important for recycling oxygen and water. Nutritionists seek a capability for refrigerated storage of fresh food on Station. However, most food still will be thermostabilized, rehydratables that can be stored at room temperature. Present Shuttle food is not much more sophisticated than repackaged camp food, and tends to be high in salt content. Hopefully, menus will be healthier on Station, where dietary countermeasures against biomedical responses to chronic microgravity might be implemented, and certainly need to be studied.
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