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Consumer Perception of Novel Technologies Read chapter Read first chapter

2018 | OriginalPaper | Chapter

5. The Hurdle Concept in Fruit Processing

Authors : Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, María Soledad Tapia

Published in: Fruit Preservation

Publisher: Springer New York

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Abstract

Today, and increasingly more often, humans tend to eat healthy diets that include an increase in the intake of fruits and vegetables as their beneficial effects on health have been evidenced. The produce industry is faced with an ever-increasing demand for fresh-likeness, convenience, and “health” in foods with the minimally processed fruit sector becoming one of its fastest growing segments. The trend for mildly preserved fruits comes with the combined preservation/hurdle technology as the principle in designing the overall treatment. Targeted application of the hurdle concept has aimed to improving quality and safety of fruit products at the farm level, and in the whole and fresh-cut minimally processed fruit industry.
The objectives of this chapter were: (1) to revise some basic aspects of the hurdle concept, (2) to present a panoramic view of recent combinations of traditional and novel stressors explored for the conservation of tropical and subtropical fruits and their subproducts, and (3) to point out some areas of study to fully exploit the potential of the hurdle concept in the design and optimization of preservation techniques.

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Metadata
Title
The Hurdle Concept in Fruit Processing
Authors
Stella Maris Alzamora
Aurelio López-Malo
Sandra Norma Guerrero
María Soledad Tapia
Copyright Year
2018
Publisher
Springer New York
Book
Fruit Preservation

Print ISBN: 978-1-4939-3309-9

Electronic ISBN: 978-1-4939-3311-2

Copyright Year: 2018

DOI
https://doi.org/10.1007/978-1-4939-3311-2_5

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