CV Lattes
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Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Agência Paulista de Tecnologia dos Agronegócios (APTA). Instituto de Tecnologia de Alimentos (ITAL) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Engenharia de Alimentos from Centro Universitário da Fundação Educacional de Barretos (1998), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2001) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2005). Has experience in Science and Technology of the Food, acting on the following subjects: sorvete, massa alimentícia, desaeração, microondas and light. (Source: Lattes Curriculum)
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Retorts that operate under steam pressure are the oldest equipment and still the most used in the industries that process food shrouded in metallic containers. The operation named venting is one of the phases of the sterilization process and has for purpose the total removal of the equipment interior air through its drags by injection of steam. The elimination of the air from the retort…
| 2 / 1 | Completed scholarships in Brazil |
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