| dc.contributor.author |
RAHMAN, MD. MAHFUZUR |
|
| dc.date.accessioned |
2020-01-30T06:16:44Z |
|
| dc.date.available |
2020-01-30T06:16:44Z |
|
| dc.date.issued |
2020-01 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/480 |
|
| dc.description |
At first I express my entire admiration, devotion, greatest and deepest attitude to the almighty, the supreme of the universe, to whom all praise go for enabling me to complete my thesis work. I would like to express my gratitude, appreciation, deepest sense and indebtedness to my honorable supervisor Dr. Ruhul Amin Khan, Director, Institute of Radiation and Polymer Technology and co-supervisor Dr. Mohammad Amirul Islam, Principal Scientific Officer, Reactor and Neutron Physics Division, Institute of Nuclear Science and Technology, Atomic Energy Research Establishment (AERE), Savar, Dhaka for their enthusiastic guidance and instruction, constructive suggestion and consultant encouragement through this research work. I have nothing to say, simply because there is no way to estimate their kindness to me.
I am grateful to the Department of Nuclear Science and Engineering (NSE), Military Institute of Science and Technology (MIST) to permit me to carry on this research work. As my experiment has two parts one part done in INST and another part done in IRPT, AERE, Savar, Dhaka, I am extremely grateful to Director, INST and IRPT for kindly allowing me to use all the laboratory facilities that I required for research work. Moreover, the parts of my research have done in National Institute of Biotechnology, Institute of Food and Radiation Biology and Environmental Water Resources and Costal Engineering Department of MIST. I am really grateful for the staffs of those institutes. I want to special thanks to some parsons Eng. Md. BorhanUddin, Zahirul Islam Mollah, Md. Razzak and Mostafa Kamal scientific officer of the IRPT, Savar, Dhaka.
vii
I also convey my gratitude to, Col Md Rosaidul Mawla, Col A Z M Salahuddin, Dr. M. A. Rashid Sarkar, Lt Col Dr. Md. Altab Hossain, Cap Md. Sifatul Muktadir and Md. Ghulam Zakir, teachers of the department of NSE, MIST, for their cordial love, spontaneous help, untiring efforts, unparalleled encouragement and deep assistance that played a significant role in completion of this thesis work. Without their indispensable help it was difficult to complete this thesis work. Finally, I want to dedicate the essence of my purest love to my parents who have made my existence possible. The greatest pleasure to me is to think about them. |
en_US |
| dc.description.abstract |
In this study, elemental characterization and gamma irradiation technique for bacterial decontamination of common spices available in Bangladesh were evaluated. Total concentrations of 17 essential and toxic elements (Al, As, Br, Ca, Cd, Cl, Co, Cr, Fe, K, Mn, Na, Ni, Pb,Sc, V and Zn) in spices were determined by research reactor-based neutron activation analysis (NAA) and atomic absorption spectrometry (AAS) techniques. This study indicates that spices are a good source of a combination of the essential elements-Ca, Fe, K, Mn, Na and Zn. This study revealed that concentrations of some toxic elements As, Cd, Cr and Pb in some spices were higher than the WHO/ FAO permissible levels. However, health risks associated with these elements evaluated by dietary intake, target hazard quotient and target carcinogenic risk indices indicate that people would experience no potential risks due to consumption of the spices. This study also evaluated the effect of gamma radiation on the decontamination of the microbial population, physico-chemical, nutritional and sensory quality of spices during storage. Spices were irradiated with gamma doses of 0 (as control), 2, 4, 6, 8 and 10 kGy, packed in the glass vials and then stored at room temperature (22±20C) and different properties were measured after 6 months. In this investigation, major food borne disease-producing organisms like Bacillus, Salmonella and Listeria species were identified in spice samples by molecular approaches. The results of this study indicated that gamma irradiations with increased doses significantly reduce the population of organisms compared to control and optimum gamma irradiation doses (6 kGy for red chili and turmeric; 4 kGy for cumin, coriander, garlic and black pepper; 2 kGy for ginger powder) were identified for decontamination of the microorganisms in the studied spices. |
en_US |
| dc.language.iso |
en |
en_US |
| dc.publisher |
DEPARTMENT OF NUCLEAR SCIENCE AND ENGINEERING |
en_US |
| dc.title |
QUALITY AND ELEMENTAL CHARACTERIZATION OF COMMON SPICES OF BANGLADESH USING NUCLEAR REACTOR-BASED NAA AND GAMMA IRRADIATION TECHNIQUES |
en_US |
| dc.type |
Thesis |
en_US |
