Hurdle Technology Stabilised Cooked Vegetables

Introduction

The Labora,tory has developed a novel technique based on hurdle technology to stabilise cooked vegetables such a French (or green) Beans and Capsicum. Infusion of cooked vegetables in a moist preservation bath and subsequent partial dehydration are intrinsic to such a combination preservation technique. Hurdle stabilised cooked Beans and Capsicum are stable even at high moisture contents. They retain their freshly cooked appeal, are stable under ambient conditions and require no refrigeration.

For further information please contact :

Defence Food Research Laboratory
Ministry of Defence,
Mysore - 570011