Optimization of liquid food continuous heat treatment: approach of microbiological...
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DISPOSITIVO PRESSURIZADO AQUECIDO E SEU USO COMO REÔMETRO CAPILAR E REATOR CONTÍNUO
| Document type: | Patente |
| Inventor(s): | Flávio Luis Schmidt; Valquiria Ros Polski; Alfredo De Almeida Vitali; Antonio Marsaioli Júnior; Vijaya Grama Seetharsamiengar |
| Applicant: | Universidade Estadual de Campinas (UNICAMP) |
| Deposit date: | May 2012, 04 |
| INPI register: | |
| IPC: | G01N 33/02 G01N 11/02 H05B 6/02 B01J 19/08 |
| FAPESP's process: | 07/00193-2 - Rheological measures and quality changes of products treated at high temperatures for microbiological safety and process optimization |
| Grantee: | Valquíria Ros Polski |
| Principal Investigator: | Flávio Luís Schmidt |
| Institution: | Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) |
| Support type: | Scholarships in Brazil - Doctorate (Direct) |
| FAPESP's process: | 07/04137-0 - Optimization of liquid food continuous heat treatment: approach of microbiological safety and quality by rheological and kinetics of change at high temperature |
| Grantee: | Alfredo de Almeida Vitali |
| Principal Investigator: | Alfredo de Almeida Vitali |
| Institution: | Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Agência Paulista de Tecnologia dos Agronegócios (APTA). Instituto de Tecnologia de Alimentos (ITAL) |
| Support type: | Regular Research Grants |