| Grant number: | 15/22226-6 |
| Support Opportunities: | Scholarships in Brazil - Post-Doctoral |
| Start date: | March 01, 2016 |
| End date: | December 31, 2019 |
| Field of knowledge: | Engineering - Chemical Engineering - Industrial Operations and Equipment for Chemical Engineering |
| Principal Investigator: | Maria Angela de Almeida Meireles Petenate |
| Grantee: | Eric Keven Silva |
| Host Institution: | Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil |
| Associated scholarship(s): | 18/14550-6 - Non-thermal processing of functional beverage using supercritical carbon dioxide technology and high-pressure processing, BE.EP.PD |
Abstract The demand of the consumer market for products that promote healthiness and well-being, together with sensoriality and pleasure, has pressured the food industry to increasingly invest in innovation so that they survive in this sector ever more competitive. Thus, the current challenge of the research is aimed at proposing and developing new manufacturing processes, which simultaneously promotes consumer safety without compromising the nutritional and sensory quality of food, to the extent that they are reliable and clean processes. In this context, one of the major technological problems associated with industrialization of fruit juices referred to pasteurization (thermal process). This process is applied for the stabilization of the products by inactivating pathogens and spoilage microorganisms, and enzymes responsible for degradation of product. This treatment promotes the degradation of thermosensitive compounds responsible for nutritional quality such as ascorbic acid (vitamin C), as well as modifies the sensory characteristics resulting in products with "cooked taste". The use of supercritical fluids for sterilization of food products is an attractive alternative for application in the industrialization of natural juices; it enables a non-thermal solution for the processing of this kind of beverage. Therefore, the aim of this project is the development and validation of an experimental unit for the sterilization of liquid foods using supercritical carbon dioxide in semi-continuous mode in order to achieve a microbiologically safe product with high nutritional value and sensory. (AU) | |
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