Profile of Md. Raihanul Haque

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Md. Raihanul Haque

Assistant Professor

Department of Food Engineering & Technology (FET)

Faculty of Engineering

Hajee Mohammad Danesh Science & Technology University, Dinajpur.

E-mail: fetraihan12@hstu.ac.bd


RESEARCH INTEREST

    Modelling and simulation of dryer, Process Optimization, Drying kinetics, Thermal properties of food, Nano-food technology etc.

EDUCATION

  1. Master of Science in Food Engineering, 2010

    Bangladesh Agricultural University, Mymensingh, Bangladesh

  2. Bachelor of Science in Food and Process Engineering, 2008

    Hajee Mohammad Danesh Science and Technology University, Dinajpur,Bangladesh


PROFESSIONAL EXPERIENCES

  1. Lecturer
    Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh

    February 01, 2012 to February 01, 2014

  2. Assistant Professor
    Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh

    February 01, 2014 to Present


PUBLICATIONS

Journal Papers

  1. Optimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate.

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  2. Optimization of process variables affecting osmotic dehydration of green chili in sucrose solution by response surface methodology

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  3. Optimization of Osmotic dehydration parameters of Banana under pulsed microwave conditions by Response surface methodology.

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  4. Modeling and Optimization of the pulsed vacuum osmotic dehydration (PVOD) in a ternary solution by response surface methodology

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PROJECTS

  1. 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.

  2. 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).