This paper deals with the developing the most suggested model with R2 = 0.9079 for Total bacterial count as a function of the irradiation dose and the storage period for a sliced chicken meat.

This paper deals with the developing the most suggested model with R2 = 0.9092 for Total Spore forming bacterial count as a function of the irradiation dose and the storage period for a sliced chicken meat.

This paper deals with the developing the most suggested model with R2 = 0.9186 for Total yeast and mold count as a function of the irradiation dose and the storage period for a sliced chicken meat.

This paper deals with the developing the most suggested model with R2 = 0.8734 for Total Psychrophilic bacterial count as a function of the cold plasma treatment time and the storage period for a sliced chicken meat.

This paper deals with the developing the most suggested model with R2 = 0.9567 for Sensory (Appearance) Quality as a function of the irradiation dose and the storage period for a sliced chicken meat.

This paper deals with the developing the most suggested model with R2 = 0.9456 for Sensory (Odor) Quality as a function of the irradiation dose and the storage period for a sliced chicken meat.

This paper deals with the developing the most suggested model with R2 = 0.9488 for Sensory (Texture) Quality as a function of the irradiation dose and the storage period for a sliced chicken meat.

This paper deals with the developing the most suggested model with R2 = 0.9687 for Quality (Appearance) as a function of the cold plasma treatment time and the storage period for a sliced chicken meat.

This paper deals with the developing the most suggested model with R2 = 0.9690 for Quality (Odor) as a function of the cold plasma treatment time and the storage period for a sliced chicken meat.

This paper deals with the developing the most suggested model with R2 = 0.9601 for Quality (Texture) as a function of the cold plasma treatment time and the storage period for a sliced chicken meat.

This is about relating the thermal induction time range from 0-40 minutes for Rape seed oil (refined) of definite composition with the change in the thermal oxidation by the models developed by using M S Excel and Statistical Software, Design Expert Software 8.0 with there R2. And through analysis of prepared model data with their plotted graph.

This is about relating the thermal induction time range from 0-40 minutes for Lard of definite composition with the change in the thermal oxidation by the models developed by using M S Excel and Statistical Software, Design Expert Software 8.0 with there R2. And through analysis of prepared model data with their plotted graph.

This is about relating the thermal induction time range from 0-40 minutes for Verginia Peanut oil (refined) of definite composition with the change in the thermal oxidation by the models developed by using M S Excel and Statistical Software, Design Expert Software 8.0 with there R2. And through analysis of prepared model data with their plotted graph.

This is about relating the thermal induction time range from 0-40 minutes for sunflower oil (refined) of definite composition with the change in the thermal oxidation by the models developed by using M S Excel and Statistical Software, Design Expert Software 8.0 with there R2. And through analysis of prepared model data with their plotted graph.

Consumers demand for quality of food has triggered the need for the development of a number of non-thermal approaches to food processing, of which Cold Plasma technology has proven to be very valuable. This review and research aims to develop the models for various constituents of sliced chicken undergoing Cold Plasma treatment for increasing the self-life. The models developed are as a function of cold atmospheric plasma treatment for (0-1.5) minutes, by plotting the graph and finding the trend equation with there R2 on M S Excel.

Consumers demand for quality of food has triggered the need for the development of a number of non-thermal approaches to food processing, of which Irradiation technology has proven to be very valuable. This review and research aims to develop the models for various constituents of sliced chicken undergoing Irradiation treatment for increasing the self-life. The models developed are as a function of irradiation dose (0-6)kGy, by plotting the graph and finding the trend equation with there R2 on M S Excel.

Consumers demand for quality of food has triggered the need for the development of a number of non-thermal approaches to food processing, of which high-pressure technology has proven to be very valuable. This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors— fruits and vegetables, dairy, and meat processing—have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues. The aim of this review is the different aspects and potential application of HPT and critically examines HPT related studies. Different types of food product (fruits and vegetables product, Dairy product, Meat product, Starch product etc.) are preserved and maintained the nutritional qualities for longer time.