CV Lattes
ORCID
Abstract
One of the main challenges in the use of microreactor technology for the heat treatment of food is the adequacy of the fluid to avoid fouling and clogging conditions in the microchannels, in addition to temperature gradients. In this sense, the processes of depectinization and clarification of apple juice make it possible to transfer it to continuous flow in a capillary microreactor. Enzy…