Faculty of Engineering: Recent submissions
Now showing items 61-80 of 91
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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 ... -
PREPARATION, QUALITY EVALUATION AND STORAGE STABILITY OF WOOD APPLE BAR
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2014-12)Wood apple is the cheaper, highly nutritious and seasonally available fruit and it was decided to preserve for human consumption throughout the year. This study was planned to utilize wood apple by preserving them as ... -
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 ... -
STORABILITY OF TOMATO PULP
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2013-06)Storability of Tomato pulp was studied by using steam heat and treated with 0.1% potassium metabisulfite (KMS). The prepared tomato pulp was stored at room/normal (28-30°C), refrigeration (4°C) and freezing (<-10°C) ... -
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 ... -
PROCESSING AND PRESERVATION OF BITTER GOURD JUICE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2013)The study was conducted to formulate bitter gourd juice from matured bitter gourd, to study microbial analysis and also to evaluate the sensory attributes of the prepared bitter gourd juice. Firm and Fresh bitter gourd ... -
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 ... -
FIND OUT AN EASY METHOD FOR PROLONGING THE SHELFLIFE OF GREEN MANGO
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)The study was conducted to find out an easy method for prolonging the shelf life of green mangoes for effective utilization during off season. The mangoes were in six groups stored properly in refrigerator, freezer, 65% ... -
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 ... -
A STUDY ON THE PROCESSING AND PRESERVATION OF MIXED FRUIT JUICE FROM PINEAPPLE, PAPAYA, BANANA AND ORANGE
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2013-06)Fruit juice is a drink made primarily by juice extractor. Mixed fruit juice is an easy way to add more fruits nutrient to any diet. Fruits are seasonal and perishable in nature and thus need to preserve by turning them ... -
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 ... -
ASSESSMENT OF EXTRACTION PROCESSES, COLOR PROPERTIES AND DEGRADATION KINETICS OF ANTHOCYANIN FROM RED AMARANTH (Amaranthus gangeticus)
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2014-12)There is a growing attention in natural colorants as an alternative of synthetic colorants which have many biological activities and antioxidant potential on consumer health. The present study deals with the assessment ... -
OPTIMIZATION AND CHARACTERIZATION OF EXTRACTED CALCIUM CHLORIDE FROM EGGSHELL
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2014-12)Considering the public health, an attempt was taken to optimize the extraction technique of Calcium as CaCl, from eggshell and characterize chemically for possible use of human welfare. For extraction different concentration ... -
OPTIMIZATION AND CHARACTERIZATION OF EXTRACTED CALCIUM CHLORIDE FROM EGGSHELL
(HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2014-12)Considering the public health, an attempt was taken to optimize the extraction technique of Calcium as CaCl, from eggshell and characterize chemically for possible use of human welfare. For extraction different concentration ... -
EXTRACTION AND CHARACTERIZATIONS OF PECTIN FROM POMELO PEEL
(2014-12)In this study, we were searching for new pectin sources to meet the regional and domestic demand of pectin. Pectin was extracted under the various extraction conditions of time (30, 60 and 120 min), temperature (80°C, ...