CV Lattes
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Universidade de São Paulo (USP). Escola Politécnica (EP) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduate at Chemical Engineering from University of São Paulo USP (1998), PhD at Chemical Engineering at USP (2003) and Habilitation Thesis in Food Engineering at USP (2012). Currently professor of Escola Politécnica of USP (Chemical Engineering Department), located at the Laboratory of Food Engineering. Main research interests: modeling, validation, simulation and optimization of the thermal processing of liquid foods using heat exchangers or microwave heating. Web of Science: 70 publications, 1487 citations, H-index 22. ORCID: http://orcid.org/0000-0001-6447-8490 (Source: Lattes Curriculum)
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The electrification of industrial heating processes, associated with the use of renewable and clean sources of electrical energy, has the potential to reduce emissions and increase energy efficiency. Microwave irradiation is one of the electro-technologies available and this project contemplates its use in the food industry, but specifically in the continuous thermal processing of liquid …
(Only some records are available in English at this moment)
The electrification of industrial heating processes, combined with the use of renewable and clean sources of electrical energy, has the potential to reduce emissions and increase energy efficiency. Microwave irradiation is a promising and commercially viable electrotechnology for the food industry. In this context, a microwave applicator for continuous flow heating of liquid foods was dev…
Given the low overall heat transfer coefficients in heat exchangers for heating or cooling products in laminar flow, mixing elements, such as corrugated surfaces, static mixers or curved tubes, are useful for increasing efficiency and reducing size. In helical flow in spiral tubes, centrifugal force generates vortices that promote radial mixing, improving convection and reducing dispersio…
In the tomato and tomato products industry, there are several heat treatments, whose purpose of microbiological or enzymatic inactivation depends on the type of product. The treatment is carried out in tubular heat exchangers, or by a direct system, through the application of steam, in order to guarantee the safety and stability of the product. The main problems related to these conventio…
(Only some records are available in English at this moment)
The heat treatment of foods aims the inactivation of unwanted microorganisms and/or enzymes. However, in this treatment changes affect the acceptability of the product. Pasteurization is a mild heat treatment, widely applied in the food industry to process liquid products medium heat exchangers. Pasteurization can be divided into three stages: heating, retention and cooling. Focused micro…
The integrated scheduling optimization inside the oil-refinery industry is a challenging problem to be solved as it involves decisions concerning logistics and storage of crude-oil feedstocks and product fuels as well as the processing in the refinery network. Approaches to promote the integration of these multi-entity, multi-activity and multi-resource decision-making problems requires g…
In the processing of liquid foods, heat treatment is intended for inactivating microorganisms and enzymes that compromise the safety and product quality. Enzymes polyphenoloxidase (PPO) and peroxidase (POD) in green coconut water and pectin methylesterase (PME) in orange juice exhibit high thermal stability and the sensorial quality of fruit based products (color and taste) is sensitive t…
(Only some records are available in English at this moment)
Better quality retention and energy use have been motivating the development and application of non-conventional technologies to process fruit and vegetable juices and purees (FVJP). These novel technologies can be divided in thermal (microwaves, radio frequency, ohmic, induction) and non-thermal (high pressure, ultrasound, pulsed electric field, ultraviolet). Industrial application of th…
For high-performance production scheduling optimization in the crude-oil refinery processing, a fundamental step is to properly determine the yields of the outputs in the crude-oil distillation units. Better predictions on the amounts of distilled products and their properties is the base ground for better control and optimization of the whole refinery network. Although linear (LP) models…
So far, the literature on crude-oil scheduling optimization covered the problem from the crude-oil unloading and storage up to the distillation straight-run streams considering an offline environment. To go further, this research extends the scope of the problem from the raw material deliveries up to product liftings through the refinery process-shop in an online environment integrated wi…
(Only some records are available in English at this moment)
| 1 / 1 | Ongoing grants |
| 8 / 7 | Completed research grants |
| 4 / 4 | Ongoing scholarships in Brazil |
| 16 / 11 | Completed scholarships in Brazil |
| 5 / 5 | Completed scholarships abroad |
| 34 / 28 | All research grants and scholarships |
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