Graduate in Food Engineering from Passo Fundo University (2008) with State University of Rio Grande do Sul (UERGS), a Master's Degree in Food Engineering from the Federal University of Santa Catarina (2010) and a PhD in Food Engineering from the Federal University Of Santa Catarina (2016) with doctorate sandwich period at the Technische Universität Berlin (Germany). Experience in Food Engineering, Science and Technology, with emphasis in Food Engineering, mainly in the area of non-thermal technologies for food processing and high pressure processes using carbon dioxide. (Source: Lattes Curriculum)
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The determination of the real intensity of the heat treatment, submitted to a low acidity canned food, is a critical factor for the guarantee of public health safety. This intensity or lethality depends on the time/temperature behavior measured at the slowest heating point of the product inside the package. This behavior is a function of the food's heat transfer characteristics that are r…
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