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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2018.7(7): 2743-2753
DOI: https://doi.org/10.20546/ijcmas.2018.707.321


Mano-Thermo-Sonication in Food Preservation
Rishi Kumar Puri, Garima Gandhi and Shashank C.G. Taruneet Kaur
NDRI, Karnal, Haryana-132001, India
*Corresponding author
Abstract:

Food preservation is a process by which food materials are prevented from getting spoilt in order to retain in their best desirable condition for a long period of time. A major key mechanism involving food preservation is destruction or inactivation of spoilage micro-organisms and/or enzymes. There are different types of emerging food preservation techniques and mano-thermo-sonication is one among them. Mano-thermo-sonication (MTS) is a food preservation technology that efficiently combines the effects of pressure, heat and ultrasonic waves at an optimal level to reach the desired levels of food stability and safety while ensuring minimum negative effects on quality of food material. It is a developing technique proved for its antimicrobial action and enzyme inactivation preventing food spoilage without altering organoleptic properties of foods subjected to it. The following review encompasses the research based findings and facts that support manothermosonication (MTS) as a potential food preservation technique which overcomes the deleterious effects of severe heat preservation processes on food.


Keywords: sonication, Food preservation, Preservation techniques
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How to cite this article:

Rishi Kumar Puri, Garima Gandhi and Shashank C.G. Taruneet Kaur. 2018. Mano-Thermo-Sonication in Food Preservation.Int.J.Curr.Microbiol.App.Sci. 7(7): 2743-2753. doi: https://doi.org/10.20546/ijcmas.2018.707.321