The Application and Research of Hurdle Technology in Concoct Food

Abstract

Abstract: Some factors of hurdle technology, including far infrared radiation, ultraviolet ray, heating and cooling, are utilizedto control the quality of new-type concoct food. By sense and microorganism tests, it is found which hurdles adopted are moreeffective in products. The result indicates that dehydrating 20min with 1500W far-infrared-ray under the term of 95℃,sterilizing 25min with 235W ultraviolet-ray, and refrigerating under the term of 4℃ can kill harmful bacterium, and cannotinfluence the flavor and quality of products.

Key words: hurdle technology, concoct food, sterilization, flavor quality

ZHAO Zhi-Feng, LEI Ming, LU Xiao-Li. The Application and Research of Hurdle Technology in Concoct Food[J]. FOOD SCIENCE, 2004, 25(6): 107-110.

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The Application and Research of Hurdle Technology in Concoct Food

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