Profile of Md. Raihanul Haque

Md. Raihanul Haque
Associate Professor
Department of Food Engineering & Technology (FET)
Faculty of Engineering
Hajee Mohammad Danesh Science & Technology University, Dinajpur.
E-mail: fetraihan12@hstu.ac.bd
Mobile: +8801715258349
RESEARCH INTEREST
- Modelling and simulation of dryer, Process Optimization, Drying kinetics, Thermal properties of food, Nano-food technology etc.
EDUCATION
- Master of Science in Food Engineering, 2010
Bangladesh Agricultural University, Mymensingh, Bangladesh
- Bachelor of Science in Food and Process Engineering, 2008
Hajee Mohammad Danesh Science and Technology University, Dinajpur,Bangladesh
PROFESSIONAL EXPERIENCES
- Lecturer
Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, BangladeshFebruary 01, 2012 to February 01, 2014
- Assistant Professor
Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, BangladeshFebruary 01, 2014 to Present
PUBLICATIONS
Journal Papers
Optimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate.
Read MoreOptimization of process variables affecting osmotic dehydration of green chili in sucrose solution by response surface methodology
Read MoreOptimization of Osmotic dehydration parameters of Banana under pulsed microwave conditions by Response surface methodology.
Read MoreModeling and Optimization of the pulsed vacuum osmotic dehydration (PVOD) in a ternary solution by response surface methodology
Read More
PROJECTS
- Modeling of thin layer drying and sorption isotherm of osmotically pretreated banana slices in a heat pump dryer
Funded by: National Science and Technology (NST), Bangladesh, 2020-2021
Position: Supervisor
Description: The heat pump drying (HPD) is helpful for drying of agricultural products, which are heat sensitive and required to enhance the quality of food products. HPD is a technology by which materials dried at low temperatures and energy efficient than the other common drying methods.Drying kinetics used for describing the combined heat and mass transfer process during drying of food materials, which is essential for equipment design, optimizing process condition and product quality improvement. Investigations of safe moisture content need for selecting proper packaging, storage conditions, and to insure its physicochemical quality. This information gained in form of moisture sorption isotherms, which depicts the relation of equilibrium moisture content and environmental water activity encountered at a constant temperature.
- Design and development of a heat pump dryer for fruits and vegetables
Funded by: University grants commission (UGC), Bangladesh, 2020-2021
Position: Principal Investigator
Description: The principal purpose of this dryer to keep aesthetical properties of foods; nutritional properties of foods those may degrade for high temperature drying; and Energy savings through recirculating of dried air in a heating, ventilation and air conditioning system (HVAC).