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Rohit Katiyar F.E.T R.B.S Agra

Hurdle technology is a combination of preservation methods used to gently but effectively preserve foods. Previously, hurdle technology was used empirically without understanding the governing principles. Now, the principles of major preservative factors like temperature, pH, and water activity are better understood. Recently, the influence of preservation methods on microorganism physiology has also been considered, leading to the novel concept of multi-target food preservation. This document provides an introduction to hurdle technology and focuses on microorganism homeostasis, metabolism, and stress reactions related to hurdle technology and the future of multi-target food preservation.

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Vaibhav Gupta
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29 views1 page

Rohit Katiyar F.E.T R.B.S Agra

Hurdle technology is a combination of preservation methods used to gently but effectively preserve foods. Previously, hurdle technology was used empirically without understanding the governing principles. Now, the principles of major preservative factors like temperature, pH, and water activity are better understood. Recently, the influence of preservation methods on microorganism physiology has also been considered, leading to the novel concept of multi-target food preservation. This document provides an introduction to hurdle technology and focuses on microorganism homeostasis, metabolism, and stress reactions related to hurdle technology and the future of multi-target food preservation.

Uploaded by

Vaibhav Gupta
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Food Preservation by Hurdle Technology

Rohit Katiyar, Gaurav Singh, Prateek Batra, Yogesh singh, Er. Ashish Khare Stuents Final year B.Tech, Assistant Professor Department of Food Technology, F.E.T.R.B.S. Engineering Technical Campus, Bichpuri, Agra

Hurdle technology is used in industrialized as well as in developing countries for the gentle but ef fective preservation of foods. Previously hurdle technology, i.e., a combination of preservation m ethods, was used empirically without much knowledge of the governing principles. Since about 2 0 years the intelligent application of hurdle technology became more prevalent, because the princ iples of major preservative factors for foods (e.g., temperature, pH, acidity, water activity, redox potential) and their interactions became better known. Recently, the influence of food preservatio n methods on the physiology and behavior of microorganisms in foods, i.e. their homeostasis, me tabolic exhaustion, stress reactions, are taken into account, and the novel concept of multi-target f ood preservation emerged. In the present contribution, a brief introduction is given on the potenti al hurdles for foods, the hurdle effect, and the hurdle technology. However, emphasis is placed on the homeostasis, metabolic, and stress reactions of microorganisms related to hurdle technology, and the prospects of the future goal of a multi-target preservation of foods.

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