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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Heat treatment and irradiation are the two advanced and innovative processing technologies for the inactivation of microorganisms to ensure the safety by extending the shelf life of foods. Irradiation along with the heat treatment proved that synergistic effect in the reduction of bacterial spores.Fungal count during storage gradually decreased up to 60 days and increased again almost to a level of 0th day to 90th day. Irrespective of treatments and storage the least fungal count was observed in pearl millet followed by sorghum and foxtail millet. The effect of storage was observed on foxtail millet than sorghum and pearl millet. Thus the present study is demonstrated that heat treatment and irradiation were more effective in controlling the microbial load than heat treatment alone.