CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia Química (FEQ) (Institutional affiliation for the last research proposal) Birthplace: Brazil
Sandra obtained bachelor's at Chemical Engineering from State University of Campinas (1979), master's at Chemical Engineering from State University of Campinas (1983) and doctorate at Chemical Engineering from University of São Paulo (1988). She is currently Full Professor at State University of Campinas. Her research interests in Chemical Engineering focus on Process Engineering, acting mainly on the following subjects: drying and particle coating, fluidynamic and stability monitoring and identification in spouted, fluidized, vibrofluidized and pneumatic regimes. She has been working with research groups from other states of Brazil and also from other countries, like Federal University of Pará (Prof. Lênio and Prof. Cristiane group), Federal University of Rio Grande do Norte (Prof. Maria de Fátima D. de Medeiros group), University of British Columbia (Prof. Grace, Prof. Lim and Prof. Epstein group), McGill University (Prof. Raghavan group) and University of Saskatchewan (Prof. Venkatesh group), among others. (Source: Lattes Curriculum)
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The microencapsulation technology is employed as a potential tool for the protection of a compound opposite the external environment and its liberation through controlled conditions. Currently, several studies have been conducted with the various techniques used in producing the microparticles, among them are the methods chemical, physical and physical-chemical and the spray drying, spray…
(Only some records are available in English at this moment)
The main purpose of this project is to meet new consumption needs of the modern society by developing a food product that aggregates nutritional quality, easy preparation and consumption and health benefits. This research proposal aims at studying the drying process of a protein peptide that has good nutritional characteristics along with other food components. Drying will be performed in…
Blackberry is a seasonal fruit, climacteric and highly perishable, which limit their availability in the periods between crops. Thus, it is necessary to develop and apply techniques aiming at increasing the storage period of this product. Due to the chemical composition and high water concentration, drying the pure blackberry pulp may result in low efficiency, invalidating the process to …
(Only some records are available in English at this moment)
| 21 / 7 | Completed research grants |
| 29 / 4 | Completed scholarships in Brazil |
| 50 / 11 | All research grants and scholarships |
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