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TOPIC 2: HURDLE TECHNOLOGY - Coggle Diagram
TOPIC 2: HURDLE TECHNOLOGY
DEFINITION
Hurdle technology is a method of controlling or eliminating pathogens in foods in order to deliver safe and shelf-stable food.
Hurdle technology works by combining multiple process approaches. These approaches serve as "hurdles" that pathogens must overcome in order to survive in the food environment
Using the right combination of barriers can ensure food product microbial safety, stability, and quality.
TYPES OF HURDLES TECHNOLOGY
1. Physical
Micro biostatic hurdles limit or prevent growth by physical means:
It includes techniques that use refrigeration, pasteurisation, and freezing to stop the growth of microbes.
Low temperature
With the exception of psychrophilic microbes, which prefer cold temperatures, exposing microbes to low temperatures can also be a simple and effective method of microbial control.
Refrigeration
Refrigeration is the method which uses low temperature with the range from zero to 4℃ for the safe
storage of the fresh foods as at such lower temperature ranges the microbes does not grow conveniently.
Freezing
Freezing is done in the temperature range from -18 to -30℃.
Freezing doesn’t restrict the biochemical and physical reaction but slow down their reaction which is responsible for the spoilage of food
High Temperature
Sterilization
Sterilization is defined as the heat treatment for sufficient period of time for the complete destruction of
microorganism associated to a food.
Blanching
Defined as the inactivation of naturally present enzyme and their activity in food mainly, fruits and vegetables. It is commonly used practiced to destroy microorganism present in food which is to be frozen.
Pasteurization
Used to lowering the activity of microbes but not to kill them
Pasteurization is a method which is designed in such a manner that every single particle in the
complex food matrix should receive at least definite treatment with temperature or time further cooling the
products immediately which prevents any further the growth of any microorganism
Contamination
These include various types of packaging and coatings that aid in the protection of the contents against damage, dust, dirt, leakage, pilferage, evaporation, watering, contamination, and so on.
Electromagnetic energy
microwave
radio frequency
pulsed magnetic field
high electric fields
Ultra-high pressure
Baking
2. Physicochemical
Micro biostatic hurdles limit or/and prevent growth by biochemical means:
Water activity
The concept of aw has been very useful in food preservation and on that basis many processes could be successfully adapted and new products designed. Water has been called the universal solvent as it is a requirement for growth, metabolism, and support of many chemical reactions occurring in food products. Water activity can be reduced by using techniques such as Curing and Drying
Chemical Preservatives
These are substances that, under certain conditions, either delay the growth of microorganisms without necessarily killing them or prevent quality deterioration during manufacturing and distribution
SO2
sugar
salt.
Bio preservatives
These are compounds derived from natural sources or formed in food that have the ability to prevent or delay spoilage caused by chemical or biological deterioration, thereby extending product shelf life.
Increased Acidity or Lowered pH
The pH of food affects microorganisms such as yeasts, moulds, and bacteria. Microbial growth is inhibited by extremely low or extremely high pH values
3. Microbial
Microbiocidal hurdles that reduces microbiological load:
These are a collection of gentle techniques that reduce the microbial flora to a safe level without altering the original chemical composition
Antibiotics
Bacteriocins
Compatative flora
Protective cultures
Ultrasonification
Microfiltration
Theorization
High Pressure Treatment
Bactofugation
ASPECTS OF HURDLE TECHNOLOGY:
Homeostasis
Metabolic exhaustion
Stress reactions
Multi target preservation of food
ADVANTAGE OF HURDLE TECHNOLOGY
Has the ability to overcome the ability of microorganisms to develop resistance to conventional preservation methods.
Hurdles are use at lower concentrations this prevent the undesirable sensory changes and also provide the lower production cost and save energy.
Using natural preservatives in conjunction with synthetic preservatives reduces the risk of using synthetic preservatives at high concentrations.
LIMITATION OF HURDLE TECHNOLOGY:
High cost
High level of humectants and preservatives are required
Storage can be done maximum up to 3-6 months
Restricted to meat sector
High amount of antimicrobials addictives
APPLICATIONS OF HURDLE TECHNOLOGY IN DIFFERENT PRODUCTS:
In meat product
A variety of meat products have benefited from hurdle technology. The effect of various hurdles such as (pH, aw, vacuum packaging, and post-packaging treatment) in refrigerated pork sausages.
Shelf stable pickle type spiced buffalo meat products were also prepared and preserved by controlling various factors such as pH, water activity, proximate composition, FFA, Soluble hydroxyl proline, TBA values, nitrite content, and protein solubility.
Fruit derived products
UV light, pulsed light (PL), ultrasound (US), and high hydrostatic pressure are some of the obstacles used in fruit processing (HHP).
High moisture fruit products such as peach, pineapple, papaya, mango, and banana are also preserved using hurdle or combined technology. The technology is based on a combination of heat treatment, aw, and antimicrobial addition.
Dairy products
Hurdle technology has been used to extend the shelf life of many dairy products.
Shelf stable paneer can be made by overcoming challenges such as pH, aw, preservatives, and Modified Atmosphere Packaging.
Brown peda, a traditional Indian heat desiccated milk khoa-based product, was also prepared and preserved using hurdle technology.
REFERENCES
Krishi, J. N. (n.d.). Hurdle technology - JNKVV. Hurdle Technology. Retrieved January 1, 2023, from
http://jnkvv.org/PDF/22042020090153hurdle%20technology1.pdf
V.S, N. (2011). Use of hurdle technology in Food Preservation - IJEMR. Use of Hurdle Technology in Food Preservation. Retrieved January 1, 2023, from
https://www.ijemr.net/DOC/UseOfHurdleTechnologyInFoodPreservation(204-212).pdf
Sinha, D. (2020, July 24). Hurdle technology. PMG Engineering. Retrieved January 2, 2023, from
https://www.pmg.engineering/hurdle-technology/