Dept. of Food Engineering & Technology: Recent submissions
Now showing items 1-20 of 25
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EVALUATION OF DRYING CHARACTERISTICS AND QUALITY OF MAIZE DRIED BY TWO STAGE DRYING TECHNIQUES
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2018-03)Drying of freshly harvested maize is a great concern in all maize producing countries. This research was conducted to investigate suitable and efficient two-stage drying options for high moisture maize. First option was ... -
OPTIMIZATION OF OSMOTIC DEHYDRATION OF CARROT SLICES UNDER PULSED VACUUM CONDITION IN TERNARY SOLUTION BY RESPONSE SURFACE METHODOLOGY
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2016-12)The osmotic dehydration (OD) is a treatment in which large portion moisture is removed to obtain minimally processed product. The use of reduced pressure at the beginning of the process is called pulsed vacuum osmotic ... -
OPTIMIZATION OF PROCESS PARAMETERS DURING PULSED MICROWAVE OSMOTIC DEHYDRATION (PMOD) OF BANANA SLICES BY RESPONSE SURFACE METHODOLOGY
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2016-12)The pulsed microwave osmotic dehydration (PMOD) of banana slices was carried out by immersing in sucrose solution. The experiments were conducted using a face-centered central composite design (FCCD) with four factors, ... -
DRYING OF AROMATIC RICE IN FLUIDIZED BED DRYER FOLLOWED BY FIXED BED DRYER AND SUN DRYING METHOD
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2016-12)Drying and management of aromatic rice (Oryza sativa L.) are important issues because of its increased demand in Bangladesh. Feasibility of two-stage drying of aromatic rice (locally known as Chinigura) and the effects ... -
TWO-STAGE DRYING FOR RAPID MANAGEMENT OF HIGH MOISTURE MAIZE
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2016-09)Management of high moisture maize grains is a problem in Bangladesh. This study was conducted to investigate the feasibility of two options of two-stage drying of maize: i) fluidized bed drying (FBD) and tempering followed ... -
EFFECT OF PRETREATMENTS AND STORAGE TEMPERATURES ON PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF CARROT POWDER
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2016-12)Drying of vegetable after chemical pretreatment has long been an effective method of preservation. The objective of this study was to find out suitable pretreatment and storage temperature for cabinet dried carrot powder ... -
EFFECTS OF SPINACH (Spinacia oleracea) POWDER ON THE PHYSICAL, PHYSIOCHEMICAL AND SENSORY QUALITIES OF BISCUITS
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2018-06)Low-calorie and high-fiber vegetable powder supplemented biscuits have a great demand among the biscuit consumers. Therefore, an attempt was undertaken to prepare composite biscuit supplementing wheat flour by spinach ... -
DEVELOPMENT AND PERFORMANCE EVALUATION OF A MULTISTORIED UNIVERSAL CABINET DRYER FOR DRYING OF HIGH MOISTURE VEGETABLES
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2018-06)Development of appropriate drying technique and associated dryer are important issues for quality and stable dried vegetables. The present research was carried out to design and fabricate of a multi-storied universal ... -
CHILD NUTRITIONAL STATUS, FOOD AND NUTRIENT INTAKE PATTERN OF LANDLESS AND MARGINAL FARM HOUSEHOLDS OF CHEHELGAZI UNION IN DINAJPUR DISTRICT
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)Balanced food intake is needed by individual human being for maintaining good health and nutritional status for active and prosperous life. Household food & nutrient intake pattern and child nutritional status for the ... -
DEVELOPMENT AND PERFORMANCE STUDY OF A CABINET DRYER
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)Moisture content is an important factor in the preservation of grains. If the moisture content is above the safe moisture level at suitable temperature, the grains are in the risk to be attacked by different types of ... -
PROCESSING AND PRESERVATION OF TOMATO LEATHER
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The present study was conducted to prepare the tomato leather together with determination of chemical composition and its shelf life study. Tomato leather was processed in five types differing in the ingredients. The ... -
A STUDY ON NUTRITIONAL STATUS, LIFE STYLE AND HEALTH PROFILE OF FOOD AND PROCESS ENGINEERING STUDENTS OF HSTU, DINAJPUR
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The present study was aimed to investigate the nutritional status, life style and health profile of 80 students of Food and Process Engineering, students of Hajee Mohammad Danesh Science and Technology University, Dinajpur. ... -
COMPARATIVE EVALUATION OF NUTRITIVE VALUES OF GERMINATED RICE, BARLEY, CHICKPEA AND JACKFRUIT SEED AND THE EFFECT OF PHYSICO-CHEMICAL AGENTS ON THE STABILITY OF ENZYMES OF CHICKPEA
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The study was conducted with a view to determine the effect of germination on the changes of protein content, mineral content and enzymatic activity (a-amylase, protease) of rice, barley, chickpea and jackfruit seed as ... -
A STUDY ON THE PROCESSING AND PRESERVATION OF GINGER JUICE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)The study was concerned with the juice of ginger and shelf-life analysis of ginger juice. The fresh ginger and ginger juice were analyzed for proximate composition, microbiological status, sensory attributes and overall ... -
STUDY ON THE PREPARATION AND STORAGE STABILITY OF CHIPS FROM GREEN PAPAYA
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)The research was aimed at the development of standard methodology for preparation of chips from green papaya and to study the storage properties of fried papaya chips. The raw green papaya and the products were analyzed ... -
A STUDY ON PREPARATION AND PRESERVATION OF JACKFRUIT JUICE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012)The study was conducted to find out the processing and preservation techniques and to evaluate the sensory attributes of the prepared jackfruit juice to have a good quality jackfruit juice and to make the availability ... -
PROCESSING AND PRESERVATION OF GREEN COCONUT WATER
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)Green coconut water is an inevitable source of nutrient which is rich in some important minerals such as Ca, Mg, K, Na etc in small amount and ascorbic acid, fat, protein etc. The research on processing and preservation ... -
STUDY ON THE PREPARATION OF RICE AND NOODLES FROM COMPOSITE FLOUR (POTATO, RICE AND WHEAT FLOUR)
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)The present study was concerned with the preparation of potato flour with various treatments and formulation of rice and noodles incorporating potato flours as supplement to wheat flour. Four types of potato flours were ... -
AN EMPERIACAL STUDY ON JAGGERY (GUR) INDUSTRY IN SIRAJGONJ DISTRICT
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)Jaggery (Gur) is a natural, traditional product of sugarcane. It can be defined as a honey brown coloured raw lump of sugar. Sirajgonj District has large number of Jaggery manufacturing units, mostly located in the rural ... -
The effects of processing variables on physical and chemical characteristics of sweet potato flours
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2010-02)Sweet potatoes are well known for their high nutritional values such as vitamins, minerals and bioactive compounds. However, the consumption of sweet potatoes has declined in the past several decades. This decline is ...