Faculty of Engineering: Recent submissions

Now showing items 81-91 of 91

  • DEVELOPMENT OF VALUE ADDED PRODUCTS FROM HOME-GROWN LYCHEE 

    TALUKDAR, MD. MAHAMUDUL (HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)
    The experiment was concerned with developing of home-grown Lychee based different products, like squash and jelly to assess its prospect in respect to its marketability and food value. This thesis work was conducted in ...

  • PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH FROM JACKFRUIT SEED 

    NOOR, FATEHATUN (HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)
    The chemical, physico-chemical and functional properties of flour and starch from three varieties of Jackfruit seed were analyzed in this study. Starch was isolated using distilled water, alkaline and a-amylase enzyme. ...

  • A STUDY ON THE PREPARATION OF MIXED FRUIT BAR FROM MANGO, PINEAPPLE AND PAPAYA 

    ISLAM, MD. FARIDUL (HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2012-06)
    The study was conducted to develop mixed fruit bar from mango, pineapple and papaya. Fresh mango, pineapple and papaya were analyzed for their composition. The mango fruit contained moisture 80.2%, ash 0.55%, acidity 0.19%, ...

  • EFFECTS OF PEELING METHODS ON MINERAL CONTENT OF POTATO AND DEVELOPMENT OF POTATO BASED BISCUIT 

    RAHMAN, MD. ATIKUR (HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2013-06)
    An attempt was taken to select the effective methods of peeling of potatoes based on mineral contents and to formulate biscuits using potato flour together with wheat flour. Fresh potatoes, potatoes peeled before and ...

  • DEVELOPMENT AND PERFORMANCE STUDY OF A CABINET DRYER 

    ZUBAIR, MD. IMTEAJ (HAJEE MOHAMMAD 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 

    HOSSAIN, MD TAFAZZAL (HAJEE MOHAMMAD 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 MIXED VEGETABLE JUICE 

    SIDDIKA, AYESHA (HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2012-06)
    Vegetable juice is a drink made primarily of blended vegetables. Juice is an easy way to add more vegetables to any diet. Vegetables are perishable, so we can preserve these vegetables by making juice. Vegetables are ...

  • A STUDY ON THE PROCESSING AND PRESERVATION OF FRUIT CANDY FROM PINEAPPLE 

    KADIRA, ALIF (HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)
    Good quality pineapple is grown in Bangladesh in a reasonable quantity but processing and preservation is not so satisfactory. This work explored some ways to preserve pineapple in the form of candy. Pineapple under study ...

  • EFFECT OF PRETREATMENT ON COCONUT MILK PRODUCTION AND USE OF SOLID RESIDUE FOR TOFFEE PREPARATION 

    AZAD, AFIA BINT-E (HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR, 2013-06)
    The study was conducted to evaluate the effect of pretreatment on the production of coconut milk and value added product development. The immature and matured coconuts were analyzed for their composition. The immature ...

  • STUDY ON THE PREPARATION AND STORAGE STABILITY OF CHIPS FROM GREEN PAPAYA 

    RAHMAN, MD. REZAUR (HAJEE MOHAMMAD 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 ...

  • ASSESSMENT OF QUALITY PARAMETERS OF LOCAL EDIBLE OILS AVAILABLE IN DINAJPUR 

    AKHTER, NAZMEEN (2014-12)
    In this work, physicochemical parameters (moisture, refractive index, viscosity, color, free fatty acid, iodine value, peroxide value, and saponification value) of palm, mustard, soybean and bran oil were studied at room ...