I am graduated as a Chemical Engineer at Universidade Federal de São Paulo (2014), and concluded my MSc at the Universidade de São Paulo-USP (2018). Recently I defended my doctorate student at USP. I am interested in food processing and bioactive compounds. (Source: Lattes Curriculum)
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This project aims to find optimal conditions for convective yacon drying, establish and validate kinetic parameters for the process, and model it using a commercial simulator (Comsol). For that purpose, transient conditions will be studied, considering changes in dimensions and thermophysical properties. Yacon is a plant cultivated originally in South America for its tuberous, mildly swee…
Yacon is a plant cultivated originally in South America for its tuberous, mildly sweet roots. Its low amounts of sucrose and glucose and high amount of non-digestible carbohydrates makes the yacon a good option for low- carbohydrate diets. However, shelf-life of yacon is limited to about seven days at ambient temperature, due to its high water content. Convective drying of yacon roots mig…
| 2 / 1 | Completed scholarships in Brazil |
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