Effect of Radiation Processing on Quality and Shelflife of Soya mix

Food security is a major challenge that is encountered by many under developed, developing and developed nations of the world today. Several advanced preservation techniques have been developed for extending the shelf life of food commodities. Food irradiation is one such modern processing technology described as a versatile, efficacious and safe process. India has been practicing various methods of food preservation from time immemorial. These methods were supplemented with more energy consuming techniques like refrigeration, freezing and canning; however had its merits and demerits. The quest was ever on for newer methods of food preservation on for newer methods of food preservation with least change in sensory qualities. Preservation of food items is a pre- requisite for food security. In the changing scenario of world trade, switching over to radiation processing of food assumes great importance. Radiation processing can be used for disinfestations of pests and disease-causing organisms from a range of products including fruits and vegetables. A Small research was done on radiation processing, how it affects the quality and shelf life of the prepared soy mix