Evaluation of the continuous microwave processing of liquid foods

• Grant number: 13/25940-6
• Support type: Scholarships in Brazil - Post-Doctorate
• Effective date (Start): February 01, 2014
• Effective date (End): February 28, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Carmen Cecilia Tadini
• Grantee: Priscilla Carvalho Veggi
• Home Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated research grant: 13/07914-8 - FoRC - Food Research Center, AP.CEPID

Abstract

The Food Research Center (FoRC) is a Research, Innovation and Dissemination Center (RIDC) created in July 2013 with support from The Sao Paulo Research Foundation (FAPESP) for multidisciplinary research in Food and Nutrition. The goal of the FoRC is to address key global challenges and develop internationally-ranked fundamental, strategic and applied research, benefiting Brazilian agribusiness, consumers, policymakers and regulatory agencies, promoting socio-economic development in the country. The research projects are grouped into four pillars: 1) Biological Systems in Food, 2) Food, Nutrition and Health, 3) Safety and Food Quality, 4) New Technologies and Innovation. The posdocctoral fellowship in the Laboratory of Food Engineering (LEA - http://sites.poli.usp.br/pqi/lea/index_e.html) at the Polytechnic School of the University of São Paulo (USP - http://www5.usp.br/en/) has the objective to develop the research plan "Evaluation of the continuous flow microwave processing of liquid foods" (http://sites.poli.usp.br/pqi/lea/docs/post-doc_plan_microwave.pdf) in the Research Pillar 4 (New Technologies and Innovation).The research deals on the continuous processing of liquid foods using microwave technology in order to study and to model the dielectric heating and temperature-time history in the process and evaluate the lethal effect and degradation of quality attributes to determine optimum processing conditions. (AU)