Hurdle technology combines multiple preservation methods to ensure food safety and stability while minimizing nutrient loss. It addresses consumer demands for fresh, minimally processed foods and employs various hurdles like physical and physico-chemical factors to inhibit microbial growth. This approach proves more effective and valuable compared to traditional methods, maintaining sensory and nutritional quality.

1. SUBMITTED TO SUBMITTED BY
Er. Aarti Nimesh
MSC Food Technology
Riya sharma
Department of Food Technology
SURAJMAL UNIVERSITY
HURDLE
TECHNOLOGY

2. •
• Introduction
• Need of hurdle technology
• Principle of hurdle technology
• Hurdles used to preserve –
Physical hurdles
Physico-chemical hurdle
• Potential used in food preservation
High temperature
low temperature
• Applications used in food technology
• Advantages and disadvantages of food technology
• Conclusion
• Reference
CONTENT

3. INTRODUCTION
FATHER OF HURDLE TECHNOLOGY- LEISTNER (1976)
• What is hurdle technology ?
Combination of preservation / process / methods / techniques
which employ the use of two or more hurdles to spoilage
microorganism to produce safe, shelf stable and nutritious food.
• Used For shelf stable food products and IMF
For example - In jam , high solid content and acidification . In
vegetable fermentation, salt and acidification

4. NEED OF HURDLE TECHNOLOGY
• Consumers are demanding for fresh natural and minimally processed food products.
• ongoing trend has been eat out and out to consume ready to eat foods.
• New ecology routes for microbial growth have emerged.
• Lesser effect to nutrition value.
• Food remain safe and stable even without refrigeration.
• Save money , energy , and several other Resources.

5. PRINCIPLES OF HURDLE TECHNOLOGY
Preservation factors or hurdles disturb
the homeostasis of the microorganisms
Micro-organisms should not be able to
‘’ jump over’’ all the hurdles present in
the food
Prevents the micro-organisms from
multiplying and causing them to remain
inactive or even die
Complex interactions of temperature ,
pH , aw etc. are significant to the
microbial to the microbial stability

6. SYMBOLS
F = Heating
t = Refrigeration
aw = water activity
pH = Acidification
Eh = Redox potential
pres. = preservatives
K-F = Competitive Organism
V = vitamins
N = Nutrients
Examples of hurdles
• All the hurdles at the same intensity
• Hurdles of Different intensity

7. HURDLES USED TO PRESERVE FOOD
A. PHYSICAL HURDLE
• Aseptic Packaging.
• Acidifications .
• aw ( water activity) .
• Eh (Reduced oxygen potential)
• High temperature ( blanching ,
Pasteurisation , sterilization ,
Baking , Frying )
• Iconic Radiation
• Low Temperature ( chilling ,
Freezing)
• Modified Atmosphere .

8. B. PHYSICO – CHEMICAL
HURDLES
• Carbon
• Ethanol
• Lactic acid
• Benzoates
• Nitrites
• Sulphites
• Low pH
• Low Redox Potential
• Organic acids

9. REFRIGERATION
POTENTIAL HURDLES USED IN FOOD PRESERVATION
FREEZING
 LOW TEMPERATURE
• Ideally 0◦c to 4◦c for most foods.
• Short term preservation.
• High product quality.
• Slows down microbial growth,
respiration, enzyme / chemical
reactions.
• Generally -18◦c to -30◦c
• Quality depends on product time,
temperature.
• Long term preservatives.
• Stops microbial growth , respiration
• slows down chemical reactions.

10. PASTEURISATION
• Mild heat treatment ( 63◦c for 30 min ; 100◦c
for 12 sec )
• High product quality.
• Destroys vegetative pathogens (disease
causing microbes )
• Reduces total microbial load increase shelf life.
 HIGH TEMPERATURE
BLANCHING
• Blanching is a kind of pasteurisation generally
applied to inactive natural enzymes
• Commonly practised when food is to be frozen.

11. APPLICATION OF HURDLE
TECHNOLOGY
Examp
les
PRODUCT HURDLES SHELF - LIFE
Meat product aw :- 0.85 - 0.70
pH :- 5.6 - 5.7
Nacl :- 3 - 5%
Sugar :- 4 – 20 %
Refrigeration :- No
Total count < 10 6
g
2-3 months
Fresh paneer Storage 35°c 1-2 days
Paneer aw :- 0.97
pH :- 5.0
F :- 0.8 min
Several weeks
Paneer in gravy aw:- 0.95
pH :- 5.0
Potassium sorbate :- 0.1%
2 weeks
(storage : 45 %)
1 months
( storage : 30 %)
3 months
( storage : 15°c)

12. ADVANTAGES AND DISADVANTAGES OF
HURDLE TECHNOLOGY
HURDLE ADVANTAGE DISADVANTAGE
Low dose irradiation In active vegetative
microorganisms
In package treatment Additional
shelf life .
Microbial Spores resistant
consumer resistance capital costs.
Modified Atmospheric packaging Reducing oxidation and microbial
Spoilage.
No significant effect on pathogen
Freezing Longer shelf life Thawing required higher cost
High hydrostatic pressure In package treatment Spores resistant possibility of
Textural changes
Chemicals ( pH , salts , spices) Low costs Impact on sensory quality
Protective cultures Effective against spores formers Costs of handling culture heat
sensitivity

13. CONCLUSION
With the growing economy there is an increased
demand for fresh and minimally processed food
products. Conventional food preservation Methods are
based on single preservation parameters that makes
changes in the sensory and nutritional quality of the
food.
The hurdle technology makes minimal sensory and
nutritional changes in the product which makes the
product more valuable and acceptable than obtained by
conventional methods and has become a boon for the
efficient preservation of food products.

14. REFERENCES
 https://www.slideshare.net
 https://en.m.wikepedia.org
 foodinfotech.com/hurdle-
technology

15. T