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Antonio José de Almeida Meirelles

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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

Antonio J. A. Meirelles has a degree in Food Engineering from the State University of Campinas (UNICAMP, 1980), a Master's degree in Food Engineering from UNICAMP (1984), a PhD in Thermal Process Engineering from Technische Hochschule Merseburg (currently Martin Luther Universität, Germany, 1987) and PhD in Economic Science from UNICAMP (1997). He is a Full Professor at the State University of Campinas. He has experience in Food Science and Technology, with emphasis on Phase Equilibrium and Separation Processes, working mainly on the following topics: vapor-liquid, liquid-liquid and solid-liquid equilibria of fatty systems and aqueous solutions, distillation, liquid-liquid extraction, adsorption, refining of vegetable oils, alcoholic distillation and purification of biomolecules. He also develops research activities at the interface of process engineering with the production of bioenergy, of bio-products and bio-refineries. His activities in economics focused on monetary theory and the development of macroeconomic models inspired by the works of Minsky, Kalecki, Dutt and Foley. (Source: Lattes Curriculum)

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Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

CUEVAS, Maitê Sarria. Solubilidade de compostos minoritarios do oleo de farelo de arroz em solventes organicos : determinação de dados experimentais e modelagem. Dissertação (Mestrado) -  Faculdade de Engenharia de Alimentos.  Universidade Estadual de Campinas (UNICAMP).  (07/06170-4

CARARETO, Natália Daniele Dorighello. Estudo do equilibrio solido-liquido em sistemas binarios de alcoois graxos atraves da calorimetria exploratoria diferencial. Dissertação (Mestrado) -  Faculdade de Engenharia de Alimentos.  Universidade Estadual de Campinas (UNICAMP).  (07/06162-1

NETO, Oscar Zalla Sampaio. Area interfacial em colunas de recheio : influencia da viscosidade do liquido e da velocidade superficial do gas. Dissertação (Mestrado) -  Faculdade de Engenharia de Alimentos.  Universidade Estadual de Campinas (UNICAMP).  (92/01723-8

RODRIGUES, Christianne Elisabete da Costa. Desacidificação do oleo de farelo de arroz por extração liquido-liquido.. Tese (Doutorado) -  Faculdade de Engenharia de Alimentos.  Universidade Estadual de Campinas (UNICAMP).  (99/12033-1

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Patent applications

Solicitação em análise e dentro do prazo legal de sigilo previsto na legislação BR1020180771701 - Universidade Estadual de Campinas (UNICAMP). Solicitação em análise e dentro do prazo legal de sigilo previsto na legislação - December 2018, 19

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