CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduation at Engenharia de Alimentos from Universidade Estadual de Campinas (2010), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2014) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2019). Now acting as a Professor at Instituto Federal do Norte de Minas, acting on the following subjects: homogeneização à alta pressão, reologia, tecnologias emergentes, ultrasom and alta pressão isostática. (Source: Lattes Curriculum)
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Brazil is the world's largest producer of Orange, being that most of the production intended for the manufacture of frozen concentrated juice (FCOJ). Due to their large volume of export and its high consistency (apparent viscosity), the knowledge of its rheological properties becomes necessary for better design of equipment and processes. In high-pressure homogenization (HAP), a non-ther…
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