National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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