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Preservation of Food by Hurdle Technology

Bharat Chandra, M. B. (2005) Preservation of Food by Hurdle Technology. Masters thesis, University of Mysore.

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: <p align="justify">The hurdle effect is an illustration of the fact that in most of foods (hurdles) contribute to the stability and safety. This hurdle effect is of fundamental importance for preservation of foods that will be utilized more as minimal processing becomes more popular in food manufacturing. New hurdles, new methodology of preservation is found for example antimicrobials from plants or mushrooms. So called “precision weapons” will be developed for example active packaging materials which target the surface of the food stuff where spoilage occurs. There is also new range of new processing technologies, such as ultra-high pressure, high electric field pulses, and light pulses being researched at present. Many of these offer benefits to the food industry with respect to increased product quality and assured safety. However, there is a need for more information concerning their modes of action, effects on foods and food constituents, and effects on microbial activity. Hurdle technology is currently used as qualitative concept, and quantitative data on the impact of combined hurdles are still lacking. Further studies should focus on the efficiency of combinations of inhibiting factors in realistic food product formulations. It is important to remember that, among traditional hurdles, temperature is still the most important. More quantitative data are still needed on microbial inhibition as a function of heat treatment combined with other hurdles such as aw and pH. Further research is needed on the influence of various hurdles (reduced aw, low pH) on the heat resistance pathogens, since current pasteurization standards are valid for the products with low heat (pasteurization, Sous-vide cooking) much work is still to be done for the optimization of these processes for each food product. Similarly, there is still much to be done with regard to distribution and retail temperatures. Temperatures are typically high during distribution and retailing and vary too much. An unbroken chill chain and consistent low temperature are the easiest and mildest way to ensure good quality and safety. A relatively small change in temperature (80 to 40C) can radically improve the shelf life and safety of many food products. Hurdle technology provides a framework for combining a number of milder preservation techniques to achieve an enhanced level of product safety and stability.</p>
Uncontrolled Keywords: hurdle technology preservation food preservation
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2007
Last Modified: 30 May 2012 10:43
URI: http://ir.cftri.com/id/eprint/423

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