date:Sep 14, 2012
ill the microorganisms by ionising and non-ionising radiation where the food is exposed to electromagnetic frequencies ranging from low frequency electro-magnate to high frequency which is gamma rays that destroy the microorganism present in the food.
The delay of shelf decomposition is done by destruction or by inactivating the enzyme through processes like blanching. The procedure delays the non-enzymatic chemical reactions. Blanching helps in softening the tissues to facilitate packaging. It