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Hurdle Technology

 Hurdle Technology Essay

NOTES IN FOOD UPKEEP & PRESENTATION FOR MSc STUDENTS By Prof C S Purushothaman – Feb 2013

CHALLENGE TECHNOLOGY

The spoilage and poisoning of foods by simply micrnorgenisms is known as a problem which is not yet below adequate control, despite the selection of preservation approaches available (e. g. cold, blanching, pasteurizing and canning). In fact , the latest Consumer demand for more organic and fresh-like foods, which usually urges food manufacturers to use only gentle preservation techniques (e. g. refrigeration, modifed-atmosphere packaging and bio-conservation), ought to make this trouble even greater. Hence, for the advantage of food suppliers there is a good need for new or improved mild preservation methods that allow for the production and fresh-like, nevertheless stable and safe foods. The idea of hurdle technology is not new but addresses this need entirely. Hurdle technology (also referred to as combined methods, combined processes, combination preservation, combination methods or obstacle technology) promoters the strategic combination of existing and story preservation techniques in order to set up a series of additive factors (hurdles) that any kind of microorganisms present should not be in a position to overcome. These hurdles might be temperature, drinking water activity (a, ), ph level, redox potential, preservatives, etc. It requites a certain amount of hard work from a microfganism to overcome every single hurdle. The 'higher" the hurdle, the higher the effort (i. e. the larger the number of orgenisms needed to overeome it). A few hurdles, like pasteurization, may be high for a large number of several types of microorganisms although others, like salt content, have a less good effect and also the effect is restricted in the array of types of microorganisms this effects. The simple fact that a mix of preservative elements influences the microbial balance and protection of foods has been reputed for many centuries. Tbe concept is far more or much less unconsciously found in many classic foods, particularly in the developing countries. It was re-invented some 15 years ago in the meat industry in which the conscious career of difficulties was located to be remarkably favonrable to get the production of shelf-stable meat. The concept is now ready to become introduced for use with much wider range of food products, including fruits vegetables, food handling business products, milk products, fish, and so forth. Several new preservative elements (e. g. gas presentation, bioconservation, bacteriocins, ultra ruthless

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REMARKS ON FOOD PRESERVATION & PACKAGING INTENDED FOR MSc COLLEGE STUDENTS By Prof C S Purushothaman – Feb 2013

treatment, edible coatings, etc . that especially facilitate this creation have been evaluated. Hurdle technology is a crucial concept pertaining to the mild conservation of foods, since the hurdles in a secure product concertedly control microbes spoilage and food poisontag, leaving desiged fennentation procedures unaffected. For their concern at times synergistic effect. individual obstacles may be established at decrease intensities than would be essential if only a single hurdle were used as the maintenance technique. The use of this concept features proven incredibly successful since an appropriate mix of hurdles defines microbial stability and safety and also stabilizes the physical, nutritive and economic real estate of a meals EXAMPLES OF DIFFICULTY EFFECT A food product is usually mlcrobiologically steady and safe due to presence of a set of obstacles that is certain for the product, in terms of the type and durability of their effect. Together these kinds of burdles retain spoilage or pathogenic creatures under control because these bacteria cannot defeat ('jump over') all of the hurdles present. Exmnples of units of hurdtes are illustrated in physique below ( a to e).

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NOTES ABOUT FOOD PRESERVATION & PACKAGING FOR MSc STUDENTS By Prof C S Purushothaman – February 2013

The example proven above presents a foodstuff containing 6 hurdles: high temperature during finalizing (F value), low temperature during storage (t value), low...

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