| Grant number: | 14/16998-3 |
| Support Opportunities: | Regular Research Grants |
| Start date: | December 01, 2014 |
| End date: | November 30, 2016 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Technology |
| Principal Investigator: | Pedro Esteves Duarte Augusto |
| Grantee: | Pedro Esteves Duarte Augusto |
| Host Institution: | Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil |
| City of the host institution: | Piracicaba |
| Associated researchers: | Albert Ibarz |
Abstract
This project proposes using the technology of ultrasound to improve food processing, studying the mass transfer processes (hydration of grains and the acidification of vegetables) and thermal processing (considering the ultrasound effect on the coconut water enzymes activity). The technology of ultrasound has been proposed as an interesting alternative in food processing. However, there are only two works in the literature relating the technology of ultrasound with grain's hydration, considering the direct consumption of less significant crops. Also, it has not been studied together with the vegetable acidification process. Furthermore, the literature does not present any study explaining the actual causes of the improvement in mass transfer, considering the characteristics of the process and the properties and structure of food involved. Finally, the effect of ultrasound on the coconut water enzymes activity, as well as on their thermal resistance, were not studied. Consequently, the present project aims to study the technology of ultrasound for improving the mass transfer phenomena during the grain hydration and the vegetable acidification processes, as well as on the thermal process of coconut water, studying its enzymes activities. Based on a systematic study of the involved kinetics and structural changes, it is proposed not only to reinforce the existing knowledge and theories, but, mainly, formulate new theories for describing the observed phenomena. Due to the importance of these processes in food production, and considering that they are discontinuous and time-consuming process, so limiting, as well as the commercial relevance of coconut water, it is highlighted the importance of the present work, for both scientific and industrial point of views. (AU)
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