Grishin Iu I
Aviakosm Ekolog Med. 1993 May-Jun;27(3):10-5.
The paper deals with the problem of providing space crews with adequate diets in extended space flights (lasted for 2 yrs and longer). On the basis of analytic review of the literature data, the questions related to quality of frozen and canned diets after their long-term preservation and first of all the problem of safety of C and A group vitamins in these diets are discussed. There exists two opposing tendencies which counteract each other in providing the space crews with diets: an increased, as compared to adopted norms of consuming the vitamins by cosmonauts in the extreme spaceflight environments, on the one hand, and an expected inevitable decrease in the amount of some vitamins and the quality of some foods during their long-term preservation aboard spacecraft, on the other hand. It is concluded that the most probable solution of the problem under study would be the development of onboard greenhouse to supply the space crew in extended space flights with the required vitamins and other fresh food substances. It is proposed that using of space greenhouse as a part of food regeneration system must contribute to an increased stability and reliability of functioning of the major object of spacecraft, namely, the space crew.
本文探讨了在长期太空飞行（持续两年及更长时间）中为航天员提供充足饮食的问题。基于对文献数据的分析回顾，讨论了冷冻和罐装食品在长期保存后的质量问题，尤其是这些食品中维生素C和A族维生素的安全性问题。在为航天员提供饮食方面存在两种相互矛盾的趋势：一方面，在极端太空飞行环境中，与宇航员采用的维生素摄入标准相比，维生素摄入量增加；另一方面，在航天器上长期保存期间，某些维生素的含量和某些食物的质量预计会不可避免地下降。结论是，研究该问题最可能的解决方案是开发机载温室，以便在长期太空飞行中为航天员提供所需的维生素和其他新鲜食物。建议将太空温室用作食物再生系统的一部分，这必须有助于提高航天器主要目标即航天员功能运作的稳定性和可靠性。
