Mano-Thermo-Sonication in Food Preservation

“Food preservation includes the processing and handling of food materials to stop or slow down spoilage and thus allow for longer storage”. It includes processing of food to prevent it from undergoing undesirable changes making it further shelf stable. Preservation usually involves preventing the growth of spoilage bacteria, yeasts, fungi and other micro-organisms as well as retarding the action of spoilage enzymes like lipases, proteases etc. Food preservation can also include processes which inhibit sensory deterioration that can occur during food preparation and/or storage. Traditional food preservation techniques are primarily based on reducing the free moisture content in food thereby dampening the biological processes. Some of these include drying, refrigeration, curing, smoking, pickling, sugaring etc. Pasteurization or heat treatment is the most widely used method of food preservation technique. Recent advancements in nonthermal technologies have shown potential as alternative to conventional heat treatment, being able to inactivate pathogens, spoilage microorganisms and enzymes without the adverse effects on food quality associated with thermal pasteurization. The major drawback of heat is its non-specificity in processing. Heat treatments while inactivating microorganisms International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 07 (2018) Journal homepage: http://www.ijcmas.com