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首页> 外文期刊>Journal of Pure & Applied Microbiology >Food Preservation by Hurdle Technology: A Review of Different Hurdle and Interaction with Focus on Foodstuffs
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Food Preservation by Hurdle Technology: A Review of Different Hurdle and Interaction with Focus on Foodstuffs

机译：跨栏技术保护食品：不同跨栏的研究以及对食品的关注

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摘要

Customers Concerns regarding the consumption of both more secure and safer products along with being more natural have been the science of Food and production of foodstuffs one of the gentle. Different Methods of Preservation such as drying, additionof additives, freezing etc have introduced with the possibility of changing some food parameters like water activity. Indeed most ways to reach safer products arises from reduction of microorganism and with respect to the amount level of their microbiallethality. Recently the viewpoint of synergistic of using some preserving methods together has been lead to introduction of hurdle technology. Due to developments in intelligent application of hurdle technology as well as critical factors of food preservation & their interactions, currently hurdle technologies has become as prevalent as it could. Present contribution reviews the brief introduction about hurdle technology, its effects and future trends.
机译：客户对于食用更安全，更安全的产品以及变得更自然的关注，一直是食品科学和食品生产科学的温柔之一。引入了不同的保存方法，例如干燥，添加添加剂，冷冻等，并可能改变某些食物参数，例如水分活度。实际上，获得更安全产品的大多数方法是由于微生物的减少以及微生物的微生物数量的减少而产生的。最近，一起使用一些保存方法的协同作用的观点已导致引入障碍技术。由于障碍技术在智能应用中的发展以及食品保存及其相互作用的关键因素，目前障碍技术已变得尽可能流行。本文稿回顾了有关跨栏技术，其影响和未来趋势的简要介绍。

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