What is hurdle technology in food processing?
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What is hurdle technology in food processing?
Hurdle technology is a method of ensuring the safety of foods by eliminating or controlling the growth of pathogens, making the food safe for consumption and extending its shelf life through the application of a combination of technologies and approaches.
What is hurdle technology PDF?
Hurdle technology is the application of selected processing techniques incombination to preserve a product. Hurdle technology acts by exhausting bacterial cellsas each hurdle that is applied requires the cells to use energy to maintain their internalpH, osmotic pressure and keep toxic molecules out.
What is the use of hurdle technology in food preservation?
Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled. This means the food products will be safe for consumption, and their shelf life will be extended.
Which of the following can be potential hurdle in food preservations?
Some of the hurdles such as temperature (high or low), water activity (aw), preservatives (nitrite, sorbet), competitive microorganisms (lactic acid bacteria) and acidity (pH) have been empirically used for years to stabilize meat, fish, milk and vegetables.
What are the types of hurdle technology?
The hurdle technology affects the physiology and growth of microorganisms in food. There are mainly 4 major mechanisms by which hurdle technology affects the growth of microorganisms in foods, these are – Homeostasis, Metabolic exhaustion, stress reaction and Multi target preservation (Figure 1).
What is hurdle technology and why it is preferred?
Hurdle technology, a gentle and effective preservation technique, using intelligent combination of “hurdles” for production of safe, stable, nutritious, tasty, and economic foods. These hurdles can be defined as physical or chemical parameters that can be adjusted to ensure the microbial stability and safety of foods.
Who invented hurdle technology?
Leistner
The term hurdle technology was first coined by Leistner in 1978 to describe “the deliberate combination of existing and novel preservation techniques in order to establish a series of preservative factors (hurdles) that any microorganism present should not be able to overcome” [19].
What are the advantages of hurdle technology?
The greatest advantage of hurdle technology is tendency to conquer the ability of microorganisms in developing resistance to conventional preservation methods because in combine technology different preservative acts synergistically by hitting different targets within the cell of the spoilage microorganism.
What are the principles of hurdle technology?
Principles of Hurdle Technology Hurdles apply barriers (hurdles) such as heat, aw, irradiation, chemical, pH, competitive flora, etc. simultaneously to contaminating microorganisms (Leistner, 2000). These barriers act synergistically and induce injuries that are more severe than that of a single barrier.
What are advantages and disadvantages of hurdle technology?
Miscellaneous hurdles
| Hurdle | Advantage | Disadvantage |
|---|---|---|
| Protective cultures | Effective against spore formers | Cost of handling cultures Heat sensitivity |
| Bacteriocins | Many are heat stable Effective against spore formers | Inconsistency of inhibitory effect Decompose during storage |
What is application of hurdle technology?
The hurdles technology can be applied in several fish and fishery products such as the salted fish, smoked, marinated products, pickles, canned fish products (high or low temperature), traditional Asian sauces (fermentative microorganisms) and more recently, in vacuum-packed products (redox potential).
