• Priyanka Suthar
• Rajni Saini
• Satish Kumar

In the present context there are so many innovations and developments are going on in the field of food processing and preservation, to reduce the load of chemical preservative in the processed food items and Hurdle technology is one of them. It is developed few years back with a novel concept for the development or production of stable, nutritious, tasty, safe as well as economical foods. This leads to much impressive applicability in the field of food. The hurdle technology has the usability in both developing and industrialized country for produce effective preserved food. As stated, hurdle technology is the combination of more than one technique at the same time with motive to enhance the shelf life of food product. In earlier times, hurdles were used without background knowledge for their operational principles. From past twenty years, the smart application hurdles come in to the picture prevalent because the principle behind preservation like pH, competitive flora, temperature, Eh, aw, etc and their relations were better understood. Recently, behavior of microbes like metabolic exhaustion, homeostasis and stress reactions along with their physiology were taken into consideration as a factor which influences method of preservation techniques with multi-target concept as emerging preservation techniques in food. In short it aims to preserve the food during the extended period of storage. Due to the different advantages, hurdle technology is just like a boon to the arising food industry especially in the developing countries.

Hurdle, preservation, homeostasis, stress reaction.

"Hurdle technology: An overview of the potential food applications for creating shelf stable food products ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 11, page no.659-669, November 2018, Available :http://www.jetir.org/papers/JETIRDR06096.pdf

"Hurdle technology: An overview of the potential food applications for creating shelf stable food products ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 11, page no. pp659-669, November 2018, Available at : http://www.jetir.org/papers/JETIRDR06096.pdf