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KMID : 0380619900220040434
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 4 p.434 ~ p.438
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Studies on the Low - temperature Storage of Strawberry Pulp and Red Pepper Paste by Cryoprotectants
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권동진/Kwon, Dong Jin
정진웅/조진호/김영붕/Jeong, Jin Woong/Jin Ho Jo/Kim, Young Boong
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Abstract
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With adding cryoprotectants to red pepper paste and strawberry pulp, the effects of freezing point depression and the energy requirement for storage at -15℃ were studied. In case of red pepper paste, the freezing point was pressed to -9.6℃ by adding NaCI(15% w/w) and citric acid after removing stem. And the components of combined cryoprotectants to keep strawberry pulp in the unforzen state at -15℃ were dextrose(25% w%w), fructose(17% w/w) sorbitol(8% w/w) and ascorbic acid(0.2 % w/w). Also, when compared with No-treatment, the storage time reduced about 50% and resulted in about 70 - 80% cut-down in the energy requirement for storage of food products at low-temperature.
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KEYWORD
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