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Hurdle effect of vanillin concentration (0 1.25 mg/mL) and ultrasound time (0 30 min) with juice formulation (inulin:oligofructose proportion) on microbiological and sensory quality of strawberry juice after 14 days of storage at 5 °C were studied.
Response surface methodology (RS M and Box Behnken design were used to study the combined hurdle effect of mild heat time (1 5 min) at 50 °C, ultrasonic processing time (0 10 min) and citric acid concentration (0 2%) on the quality of refrigerated broccoli after 10 d of storage at 5 °C.
The hurdle effect is an illustration of the fact that in most foods several factors (hurdles) contribute to stability and safety (Leistner, 1992).
Leistner (1994) introduced the hurdle concept, or hurdle effect as discussed in the previous chapter, to illustrate the fact that in most foods, a combination of preservation parameters (hurdles) accounts for their final microbial stability and safety.
This hurdle effect is of fundamental importance for the preservation of food, since the hurdles in a stable product control microbial spoilage and food poisoning as well as undesirable fermentation.
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The next hurdle was mimicking the effect of the female reproductive tract, which prepares incoming sperm for fertilisation.
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