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Experimental and modeling studies on thermal and non-thermal food processing technologies

Grant number: 19/21965-0
Support type:Scholarships abroad - Research
Effective date (Start): April 01, 2021
Effective date (End): March 31, 2022
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Jorge Andrey Wilhelms Gut
Grantee:Jorge Andrey Wilhelms Gut
Host: Kp Sandeep
Home Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Local de pesquisa : North Carolina State University (NC State), United States  
Associated research grant:13/07914-8 - FoRC - Food Research Center, AP.CEPID

Abstract

Better quality retention and energy use have been motivating the development and application of non-conventional technologies to process fruit and vegetable juices and purees (FVJP). These novel technologies can be divided in thermal (microwaves, radio frequency, ohmic, induction) and non-thermal (high pressure, ultrasound, pulsed electric field, ultraviolet). Industrial application of these technologies depend on scientific research to successful scale-up, validation and regulation to ensure product safety and shelf stability. The objective of project is to work as visiting researcher at the Dep. of Food, Bioprocessing & Nutrition Sciences of NCSU to study the processing of FVJP with conventional and non-conventional technologies (microwaves and high pressure) through laboratory experiments and physics-based mathematical modeling with Comsol. Multiphysics approach is required to couple transport phenomena (heat, momentum, species) and electromagnetic field interaction with matter. Main expected results and benefits are: state of the art multidisciplinary research on novel processing technologies with the elaboration of three manuscripts for submission to food engineering journals; establishment of scientific collaboration between USP and NCSU for research and students exchange; learning new management strategies for scientific research and technology transfer; development of skills on multiphysics modeling; and scientific update for planning for future challenges in food engineering.