Development of a convective drying tunnel assisted by infrared radiation with system of monitoring and control

• Grant number: 20/14287-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: March 01, 2021
• End date: February 28, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Severino Matias de Alencar
• Grantee: Matheus da Nobrega
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The present project hopes to improve the food drying process by promoting products with better nutritional and sensory properties, low cost, and environmental impact, as well as describing the behavior of dry foods when subjected to the drying process with infrared or infrared radiation watching the drying convective.