| Grant number: | 17/18109-0 |
| Support Opportunities: | Scholarships in Brazil - Doctorate |
| Start date: | December 01, 2017 |
| End date: | April 30, 2021 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Engineering |
| Principal Investigator: | Rosiane Lopes da Cunha |
| Grantee: | Tatiana Porto dos Santos |
| Host Institution: | Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil |
| Associated scholarship(s): | 18/18103-4 - Systematic study of microchannels to evaluate coalescence in oil-in-water and water-in- oil emulsions, BE.EP.DR |
Abstract Biotechnological processes involve the use of different microorganisms that have the capacity to carry out fermentation processes and produce compounds of great interest to the industry with varied applications, such as the production of nonpolar molecules for use as biofuels, cosmetics and flavor. However, during fermentation, stable emulsions may be formed hindering the refining or oil separation. In general, a combination of high-cost processes such as centrifugation and the addition of demulsifying agents are used for this separation and the latter is also generating environmentally harmful wastes, In order to reduce these shortcomings and improve the separation, the online identification of emulsions stability during the fermentation process could greatly contribute to determine the ideal time for the removal of the organic phase in the mixture reducing process time and cost. It should be highlighted that the identification of emulsion stability is currently limited to the offline evaluation of samples from the fermenter, making inefficient the identification of emulsion stability. In this context, this project aims to study the destabilization processes of model emulsions using microfluidic devices for the building of an online microfluidic stability analyzer. Subsequently, these channels will be validated during model fermentation processes. Overcoming these challenges will allow to generate more economical downstream processes, obtaining online information of the emulsions in order to adapt a more adequate fermentation time for downstream and separation technique. | |
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