The apparent density varied from 1042 to 1093 kg/m 3 and 972 to 1017 kg/m 3 for fresh seafood at ... more The apparent density varied from 1042 to 1093 kg/m 3 and 972 to 1017 kg/m 3 for fresh seafood at 20C and frozen seafood at-30C, respectively. the apparent density of frozen squid mantle meat decreased from 1062 to 990 kg/m 3 when temperature varied from-1.5 ...
ABSTRACT The general correlation developed by Rahman1 to predict the isothermal thermal conductiv... more ABSTRACT The general correlation developed by Rahman1 to predict the isothermal thermal conductivity of foods is limited to use when porosity approaches to 1.0. An improved equation is proposed which is applicable for all porosity ranges, wide ranges of ...
Abstract: In the last few decades, the knowledge of the properties of dried-food has increased tr... more Abstract: In the last few decades, the knowledge of the properties of dried-food has increased tremendously. In fact drying research and development has extended beyond its limited chemical and mechanical engineering approach of heat and mass transfer. In the ...
Résumé/Abstract Water loss from pineapple increased with the increase of sucrose solution tempera... more Résumé/Abstract Water loss from pineapple increased with the increase of sucrose solution temperature and concentration, the former having much more effect for the range of values tested. The sugar gain increased up to 50 C and then fell rapidly; it also increased with the ...
ABSTRACT The specific heat of selected fresh seafood (calamari, cuttle, prawn, octopus and squid)... more ABSTRACT The specific heat of selected fresh seafood (calamari, cuttle, prawn, octopus and squid) measured by method of mixture varied from 3.29 to 3.79 kJ/kg K. A semi-empirical model based on the additive model, which included an extra term for the fraction of bound ...
Osmotic dehydration kinetics of potato slices and cubes was studied using sugar syrup of differen... more Osmotic dehydration kinetics of potato slices and cubes was studied using sugar syrup of different concentrations and temperatures. The initial concentration of sucrose was varied from 30 to 65%, and temperature was varied from 22 to 80° C. The equilibrium coefficients ...
Artificial neural network was used to predict the thermal conductivity of various fruits and vege... more Artificial neural network was used to predict the thermal conductivity of various fruits and vegetables (apples, pears, corn starch, raisins and potatoes). Neural networks was also used to model the error between the experimental value and that of the theoretical model developed. Two separate networks were used to perform these separate tasks. The optimum configuration of the networks was obtained by trial and error basis using the multilayered approach with the backpropagation and Levenberg-Marquardt Methods used concurrently in the training of the networks. The results showed that the these networks has the ability to model the thermal conductivity as well as to predict the model/experimental error accurately. The networks can then be used as correction factor to the model in a hybrid approach and gave better prediction of thermal conductivity than the model itself.
Background Azoxymethane (AOM) is a potent carcinogenic agent commonly used to induce colon cancer... more Background Azoxymethane (AOM) is a potent carcinogenic agent commonly used to induce colon cancer in rats; the cytotoxicity of AOM is considered to mediate oxidative stress. This study investigated the chemopreventive effect of three natural extracts [pomegranate peel extract (PomPE), papaya peel extract (PapPE) and seaweed extract (SE)] against AOM-induced oxidative stress and carcinogenesis in rat colon. Methods Eighty Sprague–Dawley rats (aged 4 weeks) were randomly divided into 8 groups (10 rats/group). Control group was fed a basal diet; AOM-treated group was fed a basal diet and received AOM intraperitonial injections for two weeks at a dose of 15 mg/kg bodyweight, whereas the other six groups were received oral supplementation of PomPE, PapPE or SE, in the presence or absence of AOM injection. All animals were continuously fed ad-libitum until aged 16 weeks, then all rats were sacrificed and the colon tissues were examined microscopically for pathological changes and aberrant...
The apparent density varied from 1042 to 1093 kg/m 3 and 972 to 1017 kg/m 3 for fresh seafood at ... more The apparent density varied from 1042 to 1093 kg/m 3 and 972 to 1017 kg/m 3 for fresh seafood at 20C and frozen seafood at-30C, respectively. the apparent density of frozen squid mantle meat decreased from 1062 to 990 kg/m 3 when temperature varied from-1.5 ...
ABSTRACT The general correlation developed by Rahman1 to predict the isothermal thermal conductiv... more ABSTRACT The general correlation developed by Rahman1 to predict the isothermal thermal conductivity of foods is limited to use when porosity approaches to 1.0. An improved equation is proposed which is applicable for all porosity ranges, wide ranges of ...
Abstract: In the last few decades, the knowledge of the properties of dried-food has increased tr... more Abstract: In the last few decades, the knowledge of the properties of dried-food has increased tremendously. In fact drying research and development has extended beyond its limited chemical and mechanical engineering approach of heat and mass transfer. In the ...
Résumé/Abstract Water loss from pineapple increased with the increase of sucrose solution tempera... more Résumé/Abstract Water loss from pineapple increased with the increase of sucrose solution temperature and concentration, the former having much more effect for the range of values tested. The sugar gain increased up to 50 C and then fell rapidly; it also increased with the ...
ABSTRACT The specific heat of selected fresh seafood (calamari, cuttle, prawn, octopus and squid)... more ABSTRACT The specific heat of selected fresh seafood (calamari, cuttle, prawn, octopus and squid) measured by method of mixture varied from 3.29 to 3.79 kJ/kg K. A semi-empirical model based on the additive model, which included an extra term for the fraction of bound ...
Osmotic dehydration kinetics of potato slices and cubes was studied using sugar syrup of differen... more Osmotic dehydration kinetics of potato slices and cubes was studied using sugar syrup of different concentrations and temperatures. The initial concentration of sucrose was varied from 30 to 65%, and temperature was varied from 22 to 80° C. The equilibrium coefficients ...
Artificial neural network was used to predict the thermal conductivity of various fruits and vege... more Artificial neural network was used to predict the thermal conductivity of various fruits and vegetables (apples, pears, corn starch, raisins and potatoes). Neural networks was also used to model the error between the experimental value and that of the theoretical model developed. Two separate networks were used to perform these separate tasks. The optimum configuration of the networks was obtained by trial and error basis using the multilayered approach with the backpropagation and Levenberg-Marquardt Methods used concurrently in the training of the networks. The results showed that the these networks has the ability to model the thermal conductivity as well as to predict the model/experimental error accurately. The networks can then be used as correction factor to the model in a hybrid approach and gave better prediction of thermal conductivity than the model itself.
Background Azoxymethane (AOM) is a potent carcinogenic agent commonly used to induce colon cancer... more Background Azoxymethane (AOM) is a potent carcinogenic agent commonly used to induce colon cancer in rats; the cytotoxicity of AOM is considered to mediate oxidative stress. This study investigated the chemopreventive effect of three natural extracts [pomegranate peel extract (PomPE), papaya peel extract (PapPE) and seaweed extract (SE)] against AOM-induced oxidative stress and carcinogenesis in rat colon. Methods Eighty Sprague–Dawley rats (aged 4 weeks) were randomly divided into 8 groups (10 rats/group). Control group was fed a basal diet; AOM-treated group was fed a basal diet and received AOM intraperitonial injections for two weeks at a dose of 15 mg/kg bodyweight, whereas the other six groups were received oral supplementation of PomPE, PapPE or SE, in the presence or absence of AOM injection. All animals were continuously fed ad-libitum until aged 16 weeks, then all rats were sacrificed and the colon tissues were examined microscopically for pathological changes and aberrant...
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