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HURDLE TECHNOLOGY - Coggle Diagram

- - - - BIOPRESERVATIVES
        
        Derived from natural sources or formed in food
        
        Able to stop or slow down biological or chemical deterioration that extends product shelf life.
        
        Application : competitive flora such as microbial fermentation
      - PRESERVATIVES
        
        Substances that, depending on the situation, either stop microbe growth without necessarily eradicating it or stop quality loss during production and distribution
        
        Application : sorbates, sulfites, nitrites
  - - - REDUCED WATER ACTIVITY, (aw)
        
        Demonstrates the accessibility of free water, which is necessary for microbial growth, which eventually results in spoiling.
        
        The product can be stored for a longer period of time the lower the water activity
        
        Pathogenic microbes typically cannot grow in water with an activity of less than 0.60.
        
        The free water can be remove by processes like drying, dehydration, freezing and freezing drying
        
        Components to reduce water activity
        
        Glucose
        
        Fructose
        
        Sucrose
        
        Sodium chloride
        
        Potassium chloride
      - INCREASED ACIDITY (LOWERED PH)
        
        Acidity and pH, often below 4.5 pH, are beneficial in limiting the growth of microbes and other dangerous pathogens as well as additional spore germination.
        
        Acidity primarily concerns the quantity of total acids in food, which is typically assessed using titratable acidity.
        
        pH can only estimate the concentration of H3O+, which is called "active acidity."
        
        Organic acids that reduced the pH
        
        Lactic acid
        
        Malic acid
        
        Benzoic acid
        
        Citric acid
        
        Tartaric acid
      - REDOX POTENTIAL, (Eh)
        
        An effective barrier strategy for extending the shelf life of different food goods
        
        Potential obstacles to food analysis include estimating the possible differences in a certain food or system, which is used to improve food stability and quality.
        
        Mostly influenced by the food's chemical composition, structural traits, processing, and storage conditions.
  - - - HIGH TEMPERATURE, F
        
        :check: most common of microbial control
        :check: by changing microbial membranes and denaturing protein, heat can kill microorganisms.
        
        BLANCHING
        
        DEFINITION : The deactivation of naturally occurring enzymes and their activity in food, primarily fruits and vegetables.
        
        A method frequently used to eliminate microbes from food before freezing.
        
        Prior to processing, it contributes to longer food shelf lives.
        
        STERILIZATION
        
        DEFINITION : the application of heat to food for long enough to completely destroy any related germs
        
        Microbes and their dormant spores are completely destroyed as a result of the heat treatment.
        
        AIM : To maintain their quality and shelf stability while being stored in both ambient and chilled environments
        
        Deterioration of food products' nutrient profiles in terms of taste, color, and texture
        
        Heat treatment : temperature more than
        100℃
        
        Steps of sterilization
        
        Heating
        
        Holding
        
        Pre cooling and cooling
        
        PASTEURIZATION
        
        DEFINITION : A process created so that every single particle in the intricate food matrix is subjected to at least a specific
        temperature or time treatment; further cooling the products stops all further microbial growth right away.
        
        Mild heat treatments (60-85℃) like pasteurization are used to lower the activity of microbes but not kill them.
        
        Used of pasteurization
        
        to eliminate bacteria's vegetative cells, which are mostly to blame for foodborne illness.
        
        extends the shelf life of food by destroying the bacteria that cause deterioration.
      - LOW TEMPERATURE, T
        
        :check: With the exception of psychrophilic microorganisms, which favor cold temperatures, exposing microbes to low temperatures can also be a quick and efficient way to restrict the growth of microbes.
        
        REFRIGERATION
        
        DEFINITION : The method of keeping fresh goods refrigerated at 0 to 4 ℃ because bacteria cannot easily grow at these low temperatures.
        
        This method of preservation is only temporary because it only creates high-quality products while the food sample is stored in the same atmosphere.
        
        Decreases in the rate of respiration, microbial growth, and enzymatic reactions
        
        FREEZING
        
        The temperature range from -18 to -30℃
        
        This method is used to keep food goods fresh for a long time.
        
        The quality depends on temperature, product and time
        
        Food deterioration is caused by biochemical and physical reactions, which are not restricted by freezing but are slowed down by it.