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Effect of Gamma Radiation on the Essential Minerals Content of

Cucumis sativus ( Cucumber ) by Tandem Accelerator

A Thesis
Submitted in Partial Fulfillment of the Requirements for the Degree of
B.Sc. Engineering
in
The Department of Food Engineering & Tea Technology

Submitted by

Md. Mahfujar Rahman


Registration No. 2004337015

Department of Food Engineering & Tea Technology


School of Applied Sciences & Technology
Shahjalal University of Science & Technology, Sylhet-3114
June 2011

Effect of Gamma Radiation on the Essential Minerals Content of


Cucumis sativus ( Cucumber ) by Tandem Accelerator
A
B.Sc. Thesis Submitted
By
Md. Mahfujar Rahman
Registration No. 2004337015
Department of Food Engineering & Tea Technology
School of Applied Sciences & Technology
Shahjalal University of Science and Technology, Sylhet-3114
Approved as to the style and content by

----------------------------------------

Animesh Sarkar
(Supervisor)
Lecturer
Dept. of Food Engineering & Tea Technology
Shahjalal University of Science and
Technology
Sylhet-3114

-------------------------------------

Md. Shakhawat Hussain


(Co-Supervisor)
Senior Scientific Officer (SSO)
Food Technology Division
Institute of Food & Radiation Biology
Atomic Energy Research Establishment
Ganakbari, Savar, Dhaka-1349

----------------------------------------Dr. Md. Mozammel Hoque


Chairman of the examination committee
&
Head
Department of Food Engineering & Tea Technology
Shahjalal University of Science and Technology
Sylhet-3114

DECLARATION
--------------------------------------------------------------------------------------------------------------------I hereby declare that the whole work of the research work now submitted as thesis to the
Department of Food Engineering & Tea Technology, Shahjalal University Of Science &
Technology, Sylhet towards the partial fulfillment of the degree of Bachelor of Science
(Engineering) in Food Engineering & Tea Technology is the results of my own investigation.

--------------------------------(Md. Mahfujar Rahman)


Candidate

CERTIFICATE
The under signed certify that the research work presented here was completely done by author
and that as to the style and contents, the thesis is suitable for submission. No part of this thesis
has been submitted for other degree.

Supervisor
Animesh Sarkar
(Supervisor)
Lecturer
Department of Food Engineering
& Tea Technology
Shahjalal University of Science and Technology
Sylhet-3114

ACKNOWLEDGEMENT
First of all, I express my gratefulness to the Almighty Allah, who has given me strength and
energy to finish this work and preparation of this paper.
I would like to express my heartful gratitude to my supervisor Mr. Animesh Sarkar, Lecturer,
Department of Food Engineering and Tea Technology, Shahjalal University of Science and
Technology, Sylhet, for his constructive advice, scholastic guidance, criticism and valuable
suggestions through the research work till the completion of this thesis. It was impossible for me
to complete my thesis without his generous help and assistance.
I am grateful to, Dr. Iftekhar Ahmad, Assistant Professor, Department of Food Engineering &
Tea Technology, Shahjalal University of Science and Technology, Sylhet, for his valuable
guidance and support during the research work.
I am extremely grateful to my co-supervisor Mr. Md. Shakhawat Hossain, Senior Scientific
Officer(SSO), Food Technology Division (FTD), Institute of Food and Radiation Biology
(IFRB), Atomic Energy Research Establishment (AERE), Savar, Dhaka, for his overall
supervision, valuable suggestions and planning of the problems, constant encouragement to
perform my thesis work.
I would like to express my sincere thanks and gratitude to Dr. Md. Mozammel Hoque, Associate
Professor & Head, Department of Food Engineering and Tea Technology, Shahjalal University of
Science and Technology, Sylhet, for his encouragement and cooperation throughout the entire
period of this thesis work.
I am highly grateful to Dr. Rehena Begum, Director, IFRB, AERE, Savar, Dhaka for giving me
permission to do my thesis work in his highly rich institute. I would like to thank Dr. Md.
Zahangir Alam, Head, FTD, AERE, Savar, Dhaka for his encouragement and generous help
during the laboratory work. I am also thankful to Dr. Md. Khorshed Alam, Head, Agrochemical
and Environment Research Unit (AERU), IFRB, Dr. Md. Asad Shariff, Principal Scientific
Officer (PSO), Tandem Facilities Division (TFD), Mr. Nasir Ahmed, Head, Isotope Hydrology
Division (IHD), and Mr. Shahadat Hossain, SSO , AERE, Savar, Dhaka for their logistic
supports and advices to carry out my thesis work.
I am very much thankful to all of the Scientific Officers, especially to Ms. Afifa Khatun and
scientific assistants of FTD, IFRB, AERE, Savar, Dhaka, for their unconditional helps
throughout the work.
I like to express deepest sense of gratitude and indebtedness to other teachers of the Dept. of
Food Engineering & Tea Technology, Shahjalal University of Science and Technology, Sylhet,
for their co-operation and valuable suggestions in completing the research work.

I want to give thanks to all of my friends who have inspired me and helped me to complete
thisthesis work successfully. Special thanks to my friend Md. Hiron Khan for his thorough
support in the whole work.
Finally, I want to convey my hearts deepest love to my family without whose inspiration and
support, it would be impossible for me to reach at this position.

The Author