Hurdle technology

Multitarget preservation approach in pandemic


  • Deepali singh



combined methods, covid-19, hurdle effect, hurdle technology


Covid-19 has brought the world to its knees. Businesses are shut, schools and colleges are closed, traveling is banned. To conclude the world is in virtual halt. Its complete opposite is true for the food industries, which are operating day and night to meet the demand of world in isolation. The spread of virus has brought countless significant changes in our lifestyle. From the drastic changes in personal hygienic practices to the boost in demand of online classes for kids to work from home.  Thus, circuitously affecting our physical and psychological well-being. Apart from all of these changes, the food industry is also experiencing a complete shift in consumer preferences. Demand of more organic foods with better and longer shelf life have increased in these times of pandemic. Buyers uncertain of when would their next trip to grocery stores be and whether they would be able to find any food restocked, choses the food that could sit on the shelves for months without losing its nutrition value and that could also possibly limit their trip to grocery shops. The impact of the virus is very strong and made people think twice about their preferences and choices of food they consume. The dynamics of food will be changing for a reasonably long time to come. In this article we will be knowing that how combined combination of preservation techniques are gaining attention from past years and is also a novel preservation method in the time of pandemic.


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How to Cite

D. singh, “Hurdle technology: Multitarget preservation approach in pandemic”, FASJ, vol. 1, no. 4, Oct. 2020.