Apply hurdle technology to curry paste.
Hurdle technology was developed as a new way to realize safe, stable, nutritious, tasty and economical foods. It employs the intelligent combination of different preservation techniques to achieve a multi-target, mild but reliable preservation of foods.
Many promising hurdles have been identified, although application of the concept has been largely restricted to the meat sector. Recent studies, however, emphasize a much wider potential application, such as in bakery products, fish and dairy products dairy products dairy npl → produits laitier
dairy products dairy npl → Milchprodukte pl, Molkereiprodukte pl . More specifically, the technique was introduced into mild processing of fruits and vegetables. The design of new hurdles, such as gas packaging systems, bioconservation, bacteriocins, ultra-high pressure treatment and edible coatings, aided this development.
Consumers demand fresher and more natural products. This prompts food manufacturers to use milder preservation techniques and could be stimulating the current trend to hurdle technology. There is an urgent need for new or improved methods producing stable and safe foods. Hurdle technology deliberately combines existing and new preservation techniques to establish a series of preservative preservative
Any of numerous chemical additives used to prevent or slow food spoilage caused by chemical changes (e.g., oxidation, mold growth) and maintain a fresh appearance and consistency. Antimycotics (e.g. factors (hurdles) that the microorganisms in question are unable to overcome. These hurdles may be temperature, water activity, acidity acidity /acid·i·ty/ (-i-te) the quality of being acid; the power to unite with positively charged ions or with basic substances.
The state, quality, or degree of being acid. , redox redox (rē`dŏks): see oxidation and reduction. potential or preservatives preservatives,
n.pl food additives that hinder spoilage by reducing the growth of microorganisms. Include nitrates and nitrites, benzoates and sulfites, and many others. , among others. A crucial phenomenon in hurdle technology is known as the homeostasis homeostasis
Any self-regulating process by which a biological or mechanical system maintains stability while adjusting to changing conditions. Systems in dynamic equilibrium reach a balance in which internal change continuously compensates for external change in a feedback of microorganisms.
Homeostasis is the constant tendency of microorganisms to maintain a stable and balanced internal environment. Hurdles can disturb one or more of the homeostasis mechanisms, thereby preventing microorganisms from multiplying and causing them to remain inactive or even die. Researchers preserve food by disturbing the homeostasis of microorganisms. The best way to do this is to deliberately disturb several homeostasis mechanisms simultaneously. This multi-targeted approach is the essence of hurdle technology. It is more effective than single-targeting and allows the use of hurdles of lower intensity, improving product quality. There is the further possibility that different hurdles in a food not only have an added effect on stability, but can act synergistically syn·er·gis·tic
1. Of or relating to synergy: a synergistic effect.
2. Producing or capable of producing synergy: synergistic drugs.
Scientists at Thammasat University "Thammasat" redirects here. The word is romanised from the Thai pronunciation of Dharmaśāstra
Thammasat University (Thai: (Faculty of Sciences and Technology, Klong Luang District, Pathumthani 12121, Thailand) are applying hurdle technology to extend the shelf life of Thai red curry Red curry (Thai แกงเผ็ด; IPA: [kɛːŋ pʰet]) (lit: spicy curry) is a popular Thai dish based on coconut milk heated with red curry paste and fish sauce. paste and Pad-Thai concentrate. They investigated the impact of using hurdles on the shelf life stability of Thai food and flavor ingredients. Two Thai red curry paste formulae of different initial Aw and pH were used, as well as one formula of low-viscosity prepared Pad-Thai concentrate. Researchers concluded that significant hurdles for improving the shelf life of Thai red curry paste include moisture, initial Aw, oxygen and storage temperature. Those for Pad-Thai concentrate include viscosity, pH and Aw.
Further information. S. Vadhanasin; email: firstname.lastname@example.org.