Faculty of Chemical and Food Engineering: Recent submissions

Now showing items 1-20 of 528

PERFORMANCE EVALUATION OF ADAMA SCIENCE AND TECHNOLOGY UNIVERSITY WASTE WATER TREATMENT PLANT

SENED, TARIKU (2024-08-27)

Adama Science and Technology University (ASTU) wastewater treatment plant (WWTP) is one of thirteen university constructed by The Project “University Capacity Building (UCBP)” managed by GIZ IS Ethiopia. The plant has ...
Synthesis of Carboxymethyl Cellulose from Water Hyacinth as Thickener Agent for Paint Production

Nakachew, Munwyelet (2024-10)

Bahir Dar University, Ethiopia 2024 GC. Page v ABSTRACT The production of carboxymethyl cellulose (CMC) from water hyacinth, which is a cellulose-rich floating weed, was the main goal of this work. The change of this ...
Green Synthesis of Iron Nanoparticle using Eucalyptus Leaves Extract for Removal of Reactive Red Azo Dye from aqueous solution.

Muhamud, Endeshaw Mohamed (2024-06)

The release of dye containing effluent is a great threat to the environment today. The Loss of dye within textile wastewaters could vary from 5% for basic dyes to as high as 50% for reactive dyes, leading to severe ...
BIODESIL PRODUCTION FROM WASTE COOKING OIL OVER CALCIUM OXIDE CATALYST DERIVED FROM WASTE EGG SHELL

BRUKTI, MEZGEBE (2024-11-10)

Synthesis of FAEE from low-cost source of raw material Waste cooking oil over CaO heterogeneous catalyst derived from waste egg shell was investigated. The prepared catalyst (CaO) was characterized by Fourier Transform-Infrared ...
IDENTIFYING SOLID WASTE MANAGEMENT CHALLENGES AND PROPOSING SOLUTION FOR KOYE FACHE CONDOMINIUM.

ABDO, GELETO EULLA (2024-07-20)

Solid waste management, is a significance of day -to- day activity of human kinds, needs to be accomplished properly. Koye-Feche faces challenges associated with a poorly managed solid waste system. A rational behind the ...
ASSESSMENT AND EVALUATION OF THE LEVELOF TRIHALOMETAHANE FORMATION IN WATER BOTTLING FACTORY, ADDIS ABABA, ETHIOPIA

Zewdu, Agumas (2024-02)

Trihalomethanes, produced as a result of chlorination of drinking water, are considered a potential health hazard. More than 80% of water treatment plants use chlorine as a disinfectant. Trihalomethane formation (THMF) of ...
EFFECT OF AMOUNT AND SIEVE SIZE OF CHICKEN EGGSHELL POWDER ON THE QUALITY CHARACTERISTICS OF OAT MILK

YEMENUE, LAKE ADISS (2024-10)

Oat milk is a plant-based milk alternative which is usually listed for its low calcium content. However, chicken eggshell powder (ESP) can be used as cheap, easily available and promising calcium source to fortify oat milk. ...
Food Safety Knowledge, Attitude, Handling Practices and Associated Factors among Food Handlers Working in Ethiopian Airlines Inflight Catering, Ethiopia

Woynshet, Ayalew Teshome (2024-06)

Background: Consumers’ health would be at risk unless food preparation and handling hygiene is ensured by food establishments. Food-borne illness is a major public health problem worldwide. The supply of safe and healthy ...
DECOLORIZATION OF SUGAR SYRUP USING ACTIVATED CARBON MADE FROM SPENT COFFEE GROUNDS: THE CASE OF SOFT DRINK MANUFACTURING COMPANIES

TESFAYE, MENGIST (2024-10)

Sugar is a natural sweetener used in food processing sectors especially soft drink manufacturing companies used refined white sugar as a main ingredient and these companies are enforced to use standard refined white sugar ...
Level of Aflatoxin on spent grain produced by Brewery companies and Animal farms around Addis Ababa

Teferi, Paulos Handeno (2024-07)

Aflatoxins are one of the major factors that affect the quality and safety of feeds that are transferred into livestock species and then to humans via animal sources of food (meat, egg and milk). The objective of this ...
Food Safety Knowledge, Attitudes and Practices of Street Food Vendors in Yeka and Addis Ketema Sub-Cities of Addis Ababa, Ethiopia

Mnilu, Mamo Wolderufael (2024-06)

Poor personal and environmental hygiene significantly contributes to food contamination and resultant food born disease. It is assumed that by their nature, street food contamination is unavoidable, yet millions of people ...
EFFECT OF MANGO VARIETY, FERMENTATION TIME AND TEMPRATURE ON THE QUALITY OF PUMPKIN AND MEKIMEKO FORTIFIED MANGO WINE

MINICHIL, ASHEBIR (2024-11)

Wine is an alcoholic beverage produced by fermentation of fruit juices using wine yeast. Because of the natural nutritional balance, grapes are the first choices for wine making. However, the seasonality, accessibility, ...
Food Safety Knowledge, Attitude and Practice of Food Handlers and Microbial Safety of Selected Ready-To-Eat-Foods Served in Restaurants of Kolfe-Keranio Sub City, Addis Ababa

Melaku, Werdwerk Teferi (2024-07)

Foodborne diseases are a major global public health burden, leading to high rates of illness and death. This study aims to assess the food safety knowledge, attitude and practice of food handlers and microbiological safety ...
FOOD SAFETY KNOWLEDGE, ATTITUDE, AND PRACTICE (KAP) OF FOOD HANDLERS IN AKAKI KALITY AND LEMI KURA SUB CITY BREAD MANUFACTURING INDUSTRY ADDIS ABABA, ETHIOPIA. 2024

KIDIST, ALEMAYEHU (2024-07)

Background: Bread is an important staple food that does not require further processing before consumption. It is produced in various forms and eaten in homes, restaurant and hotels in Ethiopia. . Food safety related problems ...
Food Safety Knowledge, Attitude and Practices of Meat Handlers in Abattoir and Retail Meat Shops of Addis Ababa: the Case of Yeka and Bole Sub-Cities of Addis Ababa, Ethiopia

Jemal, Mohammed (2024-07)

Food borne diseases are preventable, if food protection principles are followed from primary production to the level of consumer. Ethiopia is not exceptional since the prevailing of poor food handling and sanitation ...
Assessment of Food Safety Knowledge, Attitudes, and Practices and Its Association with Demographic Profile of Food Handlers in Cafes and Restaurants in Addis Ababa, Ethiopia

Dawit, Yilma Tessema (2024-07)

The main purpose of this study was to assess and determine culinary workers’ level of food safety knowledge, Attitudes and its associated demographic profiles of hygienic-sanitary practices of personal and kitchen cleanliness ...
Isolation and Characterization of LAB and Yeast, and Effect of Mixed Microbial Starter Cultures and Fermentation Time on the Quality and Shelf Life of Injera

Bisrat, Walle Wube (2024-09)

The traditional fermentation of Ethiopian injera, using the natural mixed starter culture Ersho, often results in extended fermentation times and inconsistent product quality. This study aim to address these challenges by ...
Evaluation of Total Aflatoxins and Ochratoxin A in Sesame Seeds Stored by Farmers In North West, Ethiopia

Bialfew, Biadgie Mekonnen (2024-11)

Sesame, often called the "Queen of Oilseeds," is highly resistant to oxidation and rancidity. It is Ethiopia's second-largest export after coffee. However, oilseed crops can be substrates for molds that produce harmful ...
Evaluations of Total Aflatoxin and Ochratoxin A Content in Soybean Seeds Stored by Farmers’ in West Gojjam, Ethiopia

Bekalu, Abiye Tade (2024-11)

Soybean is widely consumed worldwide; its demand and productivity increase. The preharvesting, post-harvesting, and storage of soybean is highly susceptible to fungi growth and mycotoxin contamination when stored in poor ...
Level of Heavy Metals Accumulation in Ethiopian Kale (Brassica carinata) of Akaki Kality Irrigated Farm Land and Gulele subcity Non-Irrigated Home Gardening.

Hiwot, Mamo Melaku (2024-07)

Heavy metals are a group of metals and metalloids with relatively high density and are toxic even at ppb levels. Vegetables grown alongside waste water irrigation that retain heavy metals are quite concerning because of ...

Recently added

Faculty of Chemical and Food Engineering: Recent submissions

Search

Browse / Search

All of BDU IR

This Community

My Account