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 Regional Integrada do Alto Uruguai e das Missões (2005), Master's at Science and Technology of the Food from Universidade Estadual de Campinas (2008) and Doctorate at Food Engineering from Universidade Federal de Santa Catarina (2011). Has experience in Chemical Engineering and Food Engineering, focusing on Natural Products (obtention, characterization and application). (Source: Lattes Curriculum)
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Crude vegetable oils are obtained by solvent extraction, by mechanical extraction or by a combination of both methods. Solvent extraction has some advantages, like operates at lower temperatures and also can extract other desirable non-fatty components from seeds. Hexane is the usual solvent to extract oil by leaching, but it is highly flammable and is suspected to cause hazard to human h…
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