Related Experiment Video
Updated: May 27, 2026
04:21
Sieving Fruit Pulp to Detect Immature Tephritid Fruit Flies in the Field
Published on: July 28, 2023
Hurdle technology in fruit processing
Paula Luisina Gómez1, Jorge Welti-Chanes, Stella Maris Alzamora
1CONICET-Universidad de Buenos Aires, Departamento de Industrias, Buenos Aires, Argentina. gzpaula@gmail.com
Annual Review of Food Science and Technology
|December 2, 2011
Summary
Innovative hurdle technologies combine emerging and traditional methods to preserve fruit products. These novel techniques, including UV light, pulsed light, ultrasound, and high hydrostatic pressure, maintain fresh-like quality attributes.
Area of Science:
- Food Science and Technology
- Novel Preservation Techniques
- Fruit Product Development
Background:
- Conventional thermal processing compromises physicochemical and nutritional quality of fruit products.
- There is a need for advanced preservation methods to retain fresh-like characteristics.
Purpose of the Study:
- To review innovative hurdle techniques for novel fruit product development.
- To explore combinations of emerging and traditional preservation factors.
Main Methods:
- Review of scientific literature on hurdle technology in fruit processing.
- Presentation of practical examples using UV light, pulsed light (PL), ultrasound (US), and high hydrostatic pressure (HHP).
- Discussion of key design considerations for combined preservation processes.
Main Results:
- Emerging technologies like UV, PL, US, and HHP can be combined to create effective preservation strategies.
- Combination processes offer a way to achieve microbial inactivation while preserving quality attributes.
- Design of multifactorial processes requires careful consideration of individual and combined factor effects.
Conclusions:
- Hurdle technology presents a promising approach for developing fruit products with enhanced quality and safety.
- Combining novel and conventional methods allows for tailored preservation strategies.
- Further research into process design is crucial for optimizing these innovative techniques.
Related Concept Videos
01:58Fruit Development, Structure, and Function
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
01:16Precipitate Formation and Particle Size Control
In precipitation gravimetry, the precipitating agent should react specifically or selectively with the analyte. While a specific reagent reacts with the analyte alone, a selective reagent can react with a limited number of chemical species.
The obtained precipitate should be either a pure substance of known composition or easily converted to one by a simple process, such as ignition or drying. In addition, the precipitate should be insoluble and easily filterable. In general, filterability...
The obtained precipitate should be either a pure substance of known composition or easily converted to one by a simple process, such as ignition or drying. In addition, the precipitate should be insoluble and easily filterable. In general, filterability...
01:27Upstream Processing
Upstream processing represents a critical phase in biomanufacturing, wherein biological systems such as microorganisms, mammalian cells, or insect cells are cultivated to produce therapeutic proteins, vaccines, enzymes, or other biologically derived products. This phase encompasses all steps from the selection and genetic manipulation of the production organism to the cultivation of cells in bioreactors under tightly controlled environmental conditions.Host Selection and Genetic OptimizationThe...