WELCOM

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HURDLE TECHNOLOG

YDRISHYA MOHAN2011-06-006

INTRODUCTION• Combination of preservation

methods.• Intelligent combination of hurdles

which secures the microbial safety and stability as well as the organoleptic and nutritional quality of food products.

IMPORTANT HURDLES IN FOOD

• High temperature• Low temperature• Acidity• aw

• Redox potential• preservatives

PHYSICAL HURDLES

• Aseptic packaging, electromagnetic energy ,high temperatures ,blanching, pasteurization, sterilization, evaporation, extrusion,

• Ionic radiation, low temperature (chilling freezing), modified atmospheres, packaging

• Films (including active packaging, edible coatings), photodynamic inactivation, ultra-high pressures,

• Ultrasonication, ultraviolet radiation.

Physico-chemical hurdles

• Carbon dioxide, ethanol, lactic acid, lactoperoxidase, low pH, low redox potential, low water activity.

• Maillard reaction products, organic acids, oxygen, ozone, phenols, phosphates, salt, smoking, sodium.

• Nitrite/nitrate, sodium or potassium sulphite, spices and herbs, surface treatment agents

MICROBIALLY DERIVED HURDLES

• Antibiotics, bacteriocins, competitive flora, protective cultures

HURDLES IN FOOD• More than 60 potential hurdles

for foods.• Which improves stability and

quality of food.• Will influence safety ,quality of

food products.• Improve the flavor of the

products.

• Some hurdles could have a positive or negative effect on foods.

• Each safe and stable food has a certain set of hurdles is inherent.

• It is important for preservation of IMF and high moisture foods.

• Each hurdles aim to eliminate unwanted microorganisms.• The microorganisms present (‘at the

start’) in a food should not be able to overcome (‘leap over’)the hurdles.

• Otherwise the food will spoil or even cause

food poisoning.• This situation is illustrated by the

hurdle effect

•All the hurdles at the same intensity.

Hurdles of different intensity

• If only a few micro-organisms are present (‘at the start’), a few or low number of hurdles will be sufficient for the stability of the product.

Too many undesirable micro-organisms are initially present.

• A food rich in nutrients and vitamins, which could foster the growth of micro-organisms (called the booster or trampoline effect).

• Thus the hurdles in such a product must be enhanced.

Illustrates the behaviour of sub-lethally damaged organisms in food.

A sequence of hurdles operates in fermented sausages and probably in ripened cheeses or fermented vegetables.

BASIC ASPECTS

• Food preservation implies putting microorganisms in a hostile environment, in order to inhibit their growth.

• The feasible responses of microorganisms to this hostile environment determine whether they may grow or die.

• Food preservation method influence physiology and behaviour of microorganisms in food.

• ie,homeostasis,metabaulic exhaustion,stress reaction.

HOMEOSTASIS

• food preservation is achieved by disturbing the homeostasis of microorganisms.

• Homeostasis is the tendency to uniformity and stability in the internal status of organisms.

• If the homeostasis of these microorganisms is disturbed by preservative factors (hurdles) in foods,

They will not multiply,remain in lag phase or even die.

Metabolic exhaustion

• Which cause autosterilization of food.

• Due to autosterilization hurdle-technology foods,

which are microbiologically stable, become more safe during storage.

STRESS REACTION• Some bacteria become more

resistant under stress.• Generate stress shock protein.• Multi targetting preservation of

food could be key to avoiding synthesis of stress shock protein.

MULTITARGET PRESERVATION

• This approach is often more effective than single-targeting.

• Enables the use of hurdles of lower intensity.

• Less of an effect on product quality.• A synergistic effect could be

achieved if the hurdles in a food hit, at the same time, different targets.

ADVANTAGES

• Hurdle technology improves taste and quality of foods.

• Hurdle technology is used for preserving cosmetics.

• Products will become more natural.

• Less dependent on preservatives.

• Opportunities to using natural preservatives in combination with synthetic preservatives.

CASE STUDY-1

Title : Microbial and sensory stability of cauliflower for 180 days preserved through hurdle technology

Jyoti Sinha, Ena Gupta, Prashasti Tripathi and Ramesh Chandra

OBJECTIVES OF RESEARCH

• To develop a suitable technology for blanching cauliflower to inactivate the catalase and peroxidise enzyme.

• To develop a suitable hurdle techonology for blanched cauliflower.

• To study the effect of hurdle technology on microbial content of preserved cauliflower.

• To study the effect of hurdle technology on sensory properties of preserved cauliflower

Materials and Methods

• Materials used in preservation :Cauliflower cords.

• Chemicals used in blanching and preservation:

Food grade (potassium metabisulphate, sodium benzoate and citric acid) chemicals were used.

• Polyethylene pouches:Food grade pouches were used

Method of preservation• First cauliflower head (white

curds) after sorting, were cut into 5×3×3 cm pieces with sharp edged stainless steel knife, then thoroughly washed in tap water and distilled water.

Blanched at :Temperature Time

B1 98°C 30 sec

B2 98°C 60 sec

B3 99°C 30 sec

B4 99°C 60 sec

B5 100°C 30 sec

B6 100°C 60 sec

• Dipping into 0.25% potassium metabisulphite for 10 minutes.

• Among above 6 (B1 to B6) treatments,successful blanching treatment was selected.

Blanched cauliflower were steeped into different concentrations and combinations of preservatives.

Salt Potassium

metabisulph

ite(ppm)

Sodium

benzoate

(ppm)

Citric

acid(%)

P1 8% 500 100 -

P2 10% 400 200 -

P3 12% 300 300 -

P4 8% 300 300 0.3

P5 10% 400 200 0.2

P6 12% 500 100 0.1

• Steeped cauliflower were further aseptically packed into food grade polyethylene pouches.

• stored at two different level of temperatures- T1 (ambient temperature -30 to 37°C)

T2(refrigeration temperatures - 5 to 7°C)

• for different time intervals i.e. 0, 30, 60, 90, 120, 150 and 180 days respectively.

• All combinations of treatments were analyzed for their microbial and sensory properties.

• Data obtained after analysis were statistically analysed.

Conclusion• All the hurdles (treatments

combination) were not effective for preservation of cauliflower till 180 days of storage period. Only 3 treatments - P4/T1, P4/T2 and P5/T2 were microbial safe.

• Among these 3, only P4/T2 was found best in sensory evaluation.

CASE STUDY-2• Title : A New Approach of Hurdle

technology to preserve Mango fruit with the application of Aloe vera gel and Calcium chloride.

Shweta Chauhan, K.C.Gupta and Mukesh Agrawal

• The present study aim to investigate the efficacy of natural preservative (Aloe vera gel coating) and chemical preservative (calcium chloride spray)separately and in the combination (hurdle technology).

Materials and Methods

• Sample Collection• Treatment with calcium

chloride and Aloe vera gel

TREATMENT WITH CALCIUM CHLORIDE AND ALOEVERA GEL

M1 = 0.0 % Aloe vera gelM2 = 1.0% Aloe vera gelM3 = 5.0% Aloe vera gelM4 = 10% Aloe vera gelM5 = 1.0% calcium chlorideM6 = 3.0% calcium chlorideM7 = 5.0% calcium chlorideM8 = 7.0% calcium chlorideM9= 5.0% calcium chloride and 5.0% Aloe vera gel M 10 = control.

ANALYSIS PERFORMED• Sensory Evaluation• Microbial analysis• Organoleptic evaluation• Total phenolic content (TPC) and

Total suspended solids (TSS)

conclusion• Better results were noticed when mango samples were applied

with hurdle technology in combination of chitosan (microbial product) and calcium chloride (chemical preservative), Aloe vera gel.

REFERENCES

• 1. Leistner, L., 1992. Food preservation by combined methods. Food Res. Internat. 25, 151–158

• 2. Leistner, L., 1994b. Food Design by Hurdle Technology and HACCP, Printed and distributed by the Adalbert-Raps-Foundation, Kulmbach, Germany.

• 3. Haussinger, D. (Ed.), 1988. pH Homeostasis: Mechanisms and Control, Academic Press,London.

• .4. Jyoti Sinha, Ena Gupta, Prashasti Tripathi and Ramesh Chandra .2013. Microbial and Sensory Stability of Cauliflower for 180 Days Preserved. J Food Process Technology.Through Hurdle Technology. J Food Sci Technol , 4:9.

• 5. Shweta Chauhan, K.C. Gupta, Mukesh Agrawal ,2014, A New Approach of Hurdle technology to preserve Mango fruit with the application of Aloe vera gel and Calcium chloride , Int.J.Curr.Microbiol.App.Sci 3(3): 706-711 .

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