CV Lattes
Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. Instituto de Biociências, Letras e Ciências Exatas (IBILCE) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Food Engineer graduated from the State University of Maringá (UEM) with a Master's degree in Food Engineering and Science from São Paulo State University Júlio de Mesquita Filho (UNESP) and currently a doctoral student at UNESP. She has experience in the field of Food Engineering, Science, and Technology, with a focus on the development of coatings and edible films based on bipolymers, drying of fruits and vegetables, emulsions, and extraction and physicochemical and functional characterization of plant proteins. (Source: Lattes Curriculum)
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The problem to be addressed in this proposal is the substantial loss of nutrients, besides other quality issues that occur in fruits during the conventional hot air drying, an extensively used method due its relative simplicity. The proposal consists in the determination of operational conditions in a rational way to the drying process in order to minimize nutritional losses and energy co…
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