Preservation of product quality and food safety
2 minutes to understand the "Hurdle" technologies and their interest for your food products!
28
Sep
Published on : 28/09/2022
What are hurdle technologies? What is this principle based on? What are the benefits for my food products?
Hurdle technologies are a combination of successive or simultaneous soft preservation technologies. They are credible alternatives to current purely thermal processes. Why do they work? They allow to :
- Create new products and open up innovative treatment possibilities for products that are not well suited to conventional preservation processes
- Get a longer shelf life
- Facilitate the eco-design of packaging
Discover our video to understand this concept in 2 minutes!
Did you know? The CTCPA has conducted three research projects to study the opportunities of "Hurdle" technologies, for the quality and sanitary control of heat treated products.
We thank Carnot Qualiment for allowing us to promote our R&D projects!
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Did you know that? Testing and helping to choose innovative technologies are at the heart of our missions. Come and test tomorrow's technical solutions in our halls or those of our partners, for dry or wet products, pumpable or not.
- ohmic heating
- high pressures
- microwave pasteurization
- cold or low temperature decontamination with ozone (gas or liquid) or hydrogen peroxide vapor
- decontamination by oxidative stress in liquid (APA, H2O2, Cl2, ...)
- pulsed light
- hurdles and technology combinations
