International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064


Downloads: 135

Research Paper | Food Science | India | Volume 7 Issue 10, October 2018


Traditional and Modern Method of Processed Foods and its Application

Mall Neelam, Sunita Mishra


Abstract: 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.


Keywords: Traditional, Modern, processed foods, Ultrasonication, Preservatives, physiochemical


Edition: Volume 7 Issue 10, October 2018,


Pages: 1354 - 1357


How to Cite this Article?

Mall Neelam, Sunita Mishra, "Traditional and Modern Method of Processed Foods and its Application", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=12101802, Volume 7 Issue 10, October 2018, 1354 - 1357

How to Share this Article?

Enter Your Email Address


Similar Articles with Keyword 'Traditional'

Downloads: 101

Review Papers, Food Science, India, Volume 9 Issue 11, November 2020

Pages: 972 - 974

A Review on the Relationship between Nutrition, Diet and Mental Health

Kousani Chakraborty

Share this Article

Downloads: 112

Comparative Studies, Food Science, India, Volume 5 Issue 8, August 2016

Pages: 1272 - 1276

Khakra Bhel for Obesity

Laxmi Govekar, Rupali Sengupta

Share this Article

Similar Articles with Keyword 'Modern'

Downloads: 0

Informative Article, Food Science, India, Volume 10 Issue 5, May 2021

Pages: 443 - 443

Role of Free Off Products in Food Industry how Nutrition has Changed from Paleolithic Nutrition to Western Diets and Analysing Coexistence of Food Poverty and Obesity with a Focus on the Irish Case

Deepshikha

Share this Article

Downloads: 146

Research Paper, Food Science, India, Volume 7 Issue 10, October 2018

Pages: 845 - 846

Nutrient Energy Bars Mainly Formulated for Athletes

Gupta Sonam, Mishra Sunita

Share this Article

Similar Articles with Keyword 'processed foods'

Downloads: 88

Review Papers, Food Science, India, Volume 9 Issue 9, September 2020

Pages: 776 - 782

Package Designing for Thermally Processed Foods and Beverages: A Review

Priya Dhyani

Share this Article

Downloads: 198

Research Paper, Food Science, India, Volume 9 Issue 6, June 2020

Pages: 27 - 34

Evaluation of Developmental Toxicity of Various Food Preservatives Using Drosophila Melanogaster

Dr. G. Vanitha Ramesh, Jeniben Jyotinra Bhaya, Siddharth Birla

Share this Article

Similar Articles with Keyword 'Preservatives'

Downloads: 131

Research Paper, Food Science, Nigeria, Volume 8 Issue 9, September 2019

Pages: 1700 - 1705

Effects of Different Natural Antioxidants and Storage Time on Nutritional and Microbiological Qualities of Chicken Sausage

Akinwumi A. O., Olagoke O. C.

Share this Article

Downloads: 198

Research Paper, Food Science, India, Volume 9 Issue 6, June 2020

Pages: 27 - 34

Evaluation of Developmental Toxicity of Various Food Preservatives Using Drosophila Melanogaster

Dr. G. Vanitha Ramesh, Jeniben Jyotinra Bhaya, Siddharth Birla

Share this Article

Similar Articles with Keyword 'physiochemical'

Downloads: 121

Research Paper, Food Science, Sri Lanka, Volume 6 Issue 1, January 2017

Pages: 2163 - 2168

Evaluation of the Effectiveness of Silica Gel Desiccant in Improving the Keeping Quality of Rice Crackers

A. M. Suweesha H. Amarakoon, Senevirathne Navaratne

Share this Article

Downloads: 142

Research Paper, Food Science, Sudan, Volume 7 Issue 12, December 2018

Pages: 1009 - 1015

Physiochemical Properties of Camel Milk Cheese with Added Gum Arabic

Ayat Omer Hassab Elnabi, Ahmed Elawad Elfaki

Share this Article
Top