Hurdle Technology

1. •
Presented By:
Muhammad Jalal F20-1644
Shahid Murtaza F20-1224
Hanzla Baig F20-0258
Shahbaz
Zaid Shah
Department of Food Science and Technology
The University Of Haripur KP

2. Hurdle
Technology;

3. Content:
 Intro to Hurdle Technology
 Need For Hurdle Technology
 Hurdles in a Food System
a) High temperature during processing
b) Low temperature during processing
c) Increasing the acidity
d) Reduced water activity
e) Recommended chemical preservatives
 Types of Hurdles
a) Physical Hurdle
b) Physiochemical Hurdle
c) Microbial Hurdle

4. Hurdle Technology
o Hurdle technology is a set of methods
used for inactivation, eliminated or
controlled of microorganisms in food
preservation.
1. to make the food safe for
consumption
2. to extend shelf life

5. Conti…
 According to the type and virulence of
pathogens, the intensity
of the hurdles can be
adjusted.
 The hurdle must be
adjusted to meet consumer
preferences in
an economical way, and to ensure
safety of
the product.

6. Need For Hurdle Technology:
 Consumers are demanding for fresh
natural and minimally processed food
product
 Ongoing trend “Ready to Eat Food”

7. Hurdle Technology Aims:
 Each hurdle aims to eliminate,
inactivate or at least inhibit unwanted
microorganisms.
 To control microbial in food.
 Shelf-life stability

8. Hurdles in a Food System
are:
1. High temperature during processing
2. Low temperature during storage
3. Increasing the acidity
4. Lowering the water activity or Redox
potential
5. Presence of preservatives
6. Competitive Microorganism

9. High temperature during
processing:
A). Pasteurization
 Mild heat treatment 63c for 30 mint ,
100c for 12sec
 Destroys vegetative pathogen
(disease causing microbes )
 Reduces total microbial load,
increases shelf-life

10. Conti…
B). Sterilization
 Complete destruction of
microorganisms
 Temperature at minimum 121c
 Destroys spores
 Gives shelf – stable product

11. Conti…
C). Blanching :
 Blanching is a kind of pasteurization
generally applied to fruits and
vegetables
 Primarily applied to inactive natural
enzymes
 Commonly practiced when food is to
be frozen

12. Low temperature during storage:
A). Refrigeration
 Ideally 0c to 4c for most food
 Short-term preservation (days to
weeks)
 High product quality (fresh)
 Slow down microbial growth,
respiration, enzymes/chemical
reaction
 Some pathogens can grow (e.g C.
botulinum )

13. Conti…
B). Freezing
 Generally -18c to -30c
 Long term preservation (months, year)
 Stop microbial growth , respirations
 Must have good packaging

14. Increasing the acidity:
 Increased acidity (lowered ph)
 Acid slow down the growth of spoilage
organism and pathogens
 Pathogen would not grow, spore
would not formed at PH less then 4.5
 Above PH 4.5 must sterilize for shelf
stability
 Below PH 4.5 can pasteurize

15. Reduced water activity
 Aw is water availability
 Water is required for microbial growth
,enzymes , chemical reaction
 Pathogenic microorganisms can not
grow at less then 0.62aw
 In general , the lower aw , the longer
storage life

16. Recommended chemical
preservatives
 Sulphur dioxide , and sulphites
 Nitrites and nitrates
 Sorbates
 Propionates
 Sodium benzoate

17. Types of Hurdles:
a) Physical Hurdle
b) Physiochemical Hurdle
c) Microbial Hurdle

18. a) Physical Hurdle:
 Aseptic packaging, electromagnetic
energy
 High temperatures:
blanching
pasteurization
Sterilization
Evaporation
Baking
frying
 Ionizing radiation,
 low temperature (chilling, freezing)

19. Conti…
 Modified atmospheres, packaging
films including;
a. Active packaging
b. Edible coatings
 Photodynamic inactivation, ultra- high
pressures, ultrasonication, ultraviolet
radiation

20. Physiochemical Hurdle:
 Carbon dioxide, ethanol, lactic acid,
lactoperoxidase, low pH, low redox
potential, low water activity, organic
acids, oxygen, ozone, phenols,
phosphates, salt, smoking, sodium
nitrite/nitrate, sodium or potassium
sulphite, spices and herbs, surface
treatment agents

21. Microbial Hurdle
 Antibiotics, bacteriocins, competitive
flora, protective cultures
Intermediate-Moisture Foods (IMF)
 Adjustment and control of water activity
to preserve semimoist foods.
 Generally, they contain moderate levels
of moisture, of the order of 20- 50% by
weight, which is less than is normally
present in natural fruits and 'vegetables,
but more than is left in conventionally
dehydrated products.

22. Conti…
 'intermediate-moisture foods contain
sufficient dissolved solutes to
decrease water activity.
 Intermediate-moisture foods do not
require refrigeration to prevent
microbial deterioration.
 Ex; Honey, Jellies, Jams

23. Any Question…?
Ask me via Email @jalalchohan9

24. Via Email @jalalchohan9
Is there taste difference between cans
drink and plastic bottle.?
People prefer to Cans Drink why..

25. Thank You…!
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