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 25^th days and moisture content was reduced on 25^th days. Thus it is believe that preservation has the potential in reducing the physiochemical parameters and increase the shelf life of processed foods.