Hurdle technology for food preservation

Food preservation by the Hurdles.

1. Sam Higginbottom University of Agriculture, Technology and Sciences SUBMITTED BY:- U jala singh 17bsfth048 7 th Semester Bsc ( hons .) Food tech WCDT SUBMITTED TO:- Er . Puneet A rora

2. HURDLE TECHNOLOGY FOR FOOD PRESERVATION

3. CONTENT Introduction Need of hurdle technology Principle of hurdle technology Hurdles used to preserve- - Physical hurdles - PHYSICO-CHEMICAL HURDLES Example for application of hurdles Potential hurdles u sed in preservation - High temperature - Low temperature Application of hurdle technology Advantage and disadvantage of hurdle technology Conclusion Reference

4. INTRODUCTION Hurdle Technology”  is a technology that uses a combination of two or more preservation parameters at an optimum level in order to get a maximum lethality against micro-organisms without compromising with the nutritional and sensory qualities of food products. 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 . A wide range of preservation techniques is available e.g. freezing, blanching, pasteurizing and canning.

5. NEED FOR HURDLE TECHNOLOGY Consumes are demanding for fresh, natural and minimally processed food products. Ongoing trend has been eat out and out to consume ready to eat foods. New ecology routes for microbial growth have emerged. Lesser effect to nutrition value. Hurdle technology has been defined by Leistner (2000) as an intelligent combination of hurdles. Also known as combined method technology.

6. PRINCIPLE OF HURDLE TECHNOLOGY Preservative factors or hurdles disturb the homeostasis of microorganisms. Microorganisms should not be able to jump over all the hurdles present in food product. Preservative factors prevents microorganisms from multiplying and causing them to remain inactive or even die. The hurdle concept illustrates that complex interactions of temperature , water activity , ph , etc are significant to the microbial stability.

7. HURDLES USED TO PRESERVE FOODS PHYSICAL HURDLES:- Aseptic packaging High temperatures (blanching, pasteurisation, sterilisation, extrusion, baking, frying) Iconic radiation Low temperature(chilling, freezing) Modified atmosphere

8. B. PHYSICO-CHEMICAL HURDLES:- Carbon oxygen Ethanol ozone Lactic acid phenols Low pH salt Low redox potential smoking Low water activity sodium nitrite/nitrate Organic acids spices and herbs

9. POTENTIAL HURDLES IN FOOD PRESERVATION High temperature Low temperature Low water activity Increased water activity Controlled oxygen- stop growth of spoilage microorganism Competitive micro flora Preservatives - e.g . benzoate(soft drinks), propionate (baked goods), nitrites (meats) , sulfites (wine), ascorbate (juices)

10. HIGH TEMPERATURE PASTEURIZATION Mild heat treatment (63c for 30 in: 100c for 12sec) High product quality Destroys vegetative pathogens (disease-causing microbes ). Reduces total microbial load, increases shelf life. BLANCHING Blanching is a kind of pasteurization generally applied to inactivate natural enzymes. Commonly practised when food is be frozen.

11. Potential hurdles in food preservation LOW TEMPERATURE REFRIGERATION Ideally 0 degree c to 4c for most foods Short term preservation High product quality Slows down microbial growth, respiration, enzyme/chemical reactions. FREEZING Generally -18c to -30 Quality depends on product, time, temperature. Long-term preservative Stops microbial growth, respiration Slows down chemical reaction

12. APPLICATION OF HURDLE TECHNOLOGY So far it has been used unintentionally in:- Pickles – pH + preservative (acid) + salt S ausage – aw + smoke + salt + spices + preservatives IMF (dried fruit, soft cookies) – aw + heating Pastirma – salt + spices + aw + preservatives

13. ADVANTAGES Improves product quality and microbial safety. Save money, energy and several other resources. Food remains stable and safe, high in sensory and nutritive value due to gentle process applied. Doesn’t effects the integrity of fruits. Applicable in both large and small industries.

14. CONCLUSION With the growing economy there is an increased demand for fresh and minimally processed food products. Conventional food preservation methods are based on single preservation parameter that makes changes in the sensory and nutritional quality of the food . The hurdle technology makes minimal sensory and nutritional changes in the product which makes the product more valuable and acceptable than obtained by conventional methods and has become a boon for the efficient preservation of food products.

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