Hurdle technology in food preservation

Research output: Chapter in Book/Report/Conference proceedingChapter

5 Citations (Scopus)

Abstract

Most of the food products in the market are preserved (i.e. retained its stability) based on more than one hurdle or preservation method. In order to determine the food stability, two questions need to be asked: what target attribute(s) needs to be achieved in the microbial, chemical, bio-chemical and physical changes; and what is the required time frame of stability? When considering stability, the microbial and chemical safety aspects must be considered first before sensory properties. The microbial stability and safety of the most traditional and novel foods is based on a combination of several preservation factors (called hurdles), and the microorganisms present in food are unable to overcome. This is illustrated by the so-called hurdle effect, first highlighted by Leistner (1978). The critical limits are being used by the industry when each hurdle such as heat treatment, water content, pH and storage temperature is applied alone. Fundamental based theoretical concepts of F-value (hurdle: heat treatment), water activity (hurdle: water content) and glass transition (hurdle: glassy state; depending on water, storage temperature, and structure) are the most successful in determining food stability during food processing and storage. These concepts (i.e. each hurdle) are usually applied to specific types of products, for examples F-value to canned foods (i.e. high moisture); and water activity and glass transition for dried and frozen foods. The F-value is based on commercial sterility, water activity by state of water (i.e. bound or free) and glass-rubber transition by structural mobility. However, more than 60 hurdles may involve in food preservation (Leistner 2000a). The details of the important hurdles used in establishing food stability are discussed in the IFT/FDA Report (2003) and Leistner (2007).

Original languageEnglish
Title of host publicationFood Engineering Series
PublisherSpringer
Pages17-33
Number of pages17
DOIs
Publication statusPublished - Jan 1 2015

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297

Fingerprint

Food preservation
Food Preservation
water activity
food preservation
glass transition
Technology
Food
storage temperature
Preserved Food
Water
heat treatment
dried foods
Glass
canned foods
water content
bound water
frozen foods
novel foods
food storage
traditional foods

Keywords

  • Food stability
  • Glass transition
  • Molecular mobility
  • State diagram
  • Water activity

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Process Chemistry and Technology
  • Mechanical Engineering

Cite this

Rahman, M. S. (2015). Hurdle technology in food preservation. In Food Engineering Series (pp. 17-33). (Food Engineering Series). Springer. https://doi.org/10.1007/978-3-319-10677-9_2

Hurdle technology in food preservation. / Rahman, Md Shafiur.

Food Engineering Series. Springer, 2015. p. 17-33 (Food Engineering Series).

Research output: Chapter in Book/Report/Conference proceedingChapter

Rahman, MS 2015, Hurdle technology in food preservation. in Food Engineering Series. Food Engineering Series, Springer, pp. 17-33. https://doi.org/10.1007/978-3-319-10677-9_2
Rahman MS. Hurdle technology in food preservation. In Food Engineering Series. Springer. 2015. p. 17-33. (Food Engineering Series). https://doi.org/10.1007/978-3-319-10677-9_2
Rahman, Md Shafiur. / Hurdle technology in food preservation. Food Engineering Series. Springer, 2015. pp. 17-33 (Food Engineering Series).
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