This document discusses hurdle technology, which uses a combination of preservation methods to inhibit microbial growth in foods. It describes over 60 potential hurdles including physical methods like heat/cold treatment, chemical hurdles like pH levels and preservatives, and microbially derived hurdles. The hurdles work to disturb the homeostasis of microorganisms and cause metabolic exhaustion. Case studies demonstrate using hurdle technology with blanched cauliflower preserved for 180 days and mangoes preserved with aloe vera gel and calcium chloride.

2. DRISHYA MOHAN
2011-06-006

3. 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.

4. IMPORTANT HURDLES IN FOOD
• High temperature
• Low temperature
• Acidity
• aw
• Redox potential
• preservatives

5. 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.

6. 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

7. MICROBIALLY DERIVED
HURDLES
• Antibiotics, bacteriocins, competitive
flora, protective cultures

8. 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.

9. • 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.

11. • 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

13. •All the hurdles at the same
intensity.

14. Hurdles of different intensity

15. •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.

16. Too many undesirable micro-organisms are initially
present.

17. • 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.

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

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

21. 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.

22. • Food preservation method influence
physiology and behaviour of microorganisms
in food.
• ie,homeostasis,metabaulic exhaustion,stress
reaction.

23. 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.

24. • 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.

25. Metabolic exhaustion
• Which cause autosterilization of food.
• Due to autosterilization hurdle-
technology foods,
which are microbiologically stable,
become more safe during storage.

26. 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.

27. 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.

28. ADVANTAGES
• Hurdle technology improves taste and quality of
foods.
• Hurdle technology is used for preserving
cosmetics.

29. • Products will become more natural.
• Less dependent on preservatives.
• Opportunities to using natural preservatives
in combination with synthetic preservatives.

30. 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

31. 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

32. 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

33. 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.

34. 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

35. • Dipping into 0.25% potassium metabisulphite
for 10 minutes.
• Among above 6 (B1 to B6)
treatments,successful blanching treatment
was selected.

36. 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

37. • 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.

38. • All combinations of treatments were
analyzed for their microbial and sensory
properties.
• Data obtained after analysis were
statistically analysed.

39. 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.

40. 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

41. • 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).

42. Materials and Methods
• Sample Collection
• Treatment with calcium chloride and
Aloe vera gel

43. TREATMENT WITH CALCIUM CHLORIDE AND
ALOEVERA GEL
M1 = 0.0 % Aloe vera gel
M2 = 1.0% Aloe vera gel
M3 = 5.0% Aloe vera gel
M4 = 10% Aloe vera gel
M5 = 1.0% calcium chloride
M6 = 3.0% calcium chloride
M7 = 5.0% calcium chloride
M8 = 7.0% calcium chloride
M9= 5.0% calcium chloride and 5.0% Aloe vera gel
M 10 = control.

44. ANALYSIS PERFORMED
• Sensory Evaluation
• Microbial analysis
• Organoleptic evaluation
• Total phenolic content (TPC) and Total
suspended solids (TSS)

45. 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.

46. 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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47. THANK YOU