CV Lattes
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Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Biofuels from the Faculty of Technology Dep. Roque Trevisan (FATEC) (2013), master's and doctorate in Sciences in the area of Agricultural Microbiology, both from the School of Agriculture Luiz de Queiroz - ESALQ/USP (2016 and 2020). Experience in the area of Food Science and Technology, with an emphasis on sugar, acting mainly on the following themes: juice treatment, quality of sugar cane juice, besides having experience in the techniques of: molecular biology, liquid chromatography of high resolution, analytical and spectrophotometric techniques. (Source: Lattes Curriculum)
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The clarification of sugarcane juice is one of the most important steps in the whole process of sugar production, this because the color of the final sugar determines your sales price in the market as well as its quality. However, besides having a color reduction process which ultimately makes a sugar quality, it is necessary that this process does not generate waste or to the environment…
Use to conventional fenton reaction as a alternative procedure to sulfitation with the purpose to use hydroxide peroxide as oxidative agent and Fe3+ as catalytic effect, analyzing their effects in sugarcane juice clarification and sucrose degradation and colour reduction. (AU)
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