Traditional and Modern Method of Processed Foods and its Application

Foods are substances or mixture of substances both solid and/or liquid, which are intended for human consumption or ingestion for their nutritional of pleasurable benefits. This study was carried out to investigate the potential of various additives and physico-chemical attribute of processed foods. The effectiveness of preserve foods were tested with two parameters such as pH value, moisture content at the interval of 0 days, 5 days, 15 days, 25 days. Two type of methods are used to preserve i. e traditional and modern method. Under the traditional method I use salting and sun drying method and under the modern method, Ultrasonication and microwave method are used. In ultrasonication method, Nano particle such as Titanium dioxide is use as a preservative. Result of processed foods on physico-chemicals showed that pH was reduced on 25th days and moisture content was reduced on 25th days. Thus it is believe that preservation has the potential in reducing the physiochemical parameters and increase the shelf life of processed foods.