• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.434-438
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• 1990

With adding cryoprotectants to red pepper paste and strawberry pulp, the effects of freezing point depression and the energy requirement for storage at $-15^{\circ}C$ were studied. In case of red pepper paste, the freezing point was pressed to $-9.6^{\circ}C$ by adding NaCl(15% w/w) and citric acid after removing stem. And the components of combined cryoprotectants to keep strawberry pulp in the unforzen state at $-15^{\circ}C$ 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 $70{\sim}80%$ cut-down in the energy requirement for storage of food products at low-temperature.