CV Lattes
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Universidade de São Paulo (USP). Escola Politécnica (EP) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduation (honorable mention, 2012) and Direct Doctorate (2020) in chemical engineering from the Polytechnic School of the University of São Paulo, with a FAPESP scholarship. 1 year as a visiting scholar at Ohio State University, with a FAPESP scholarship. Experience in the RDI sector in large and small private companies in the chemical sector and, in project planning. Main interests include process modeling, simulation and optimization in industry; coding; quality; and statistics. Analytical professional with a structure, organization and support profile. Currently postdoctoral researcher in chemical engineering at the Polytechnic School of the University of São Paulo. (Source: Lattes Curriculum)
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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…
In the processing of liquid foods, continuous heat treatment is intended for inactivating microorganisms and enzymes that compromise the safety and product quality. In the case of green coconut water, enzymes polyphenoloxidase (PPO) and peroxidase (POD) exhibit high thermal stability and the sensorial quality of the product (color and taste) is sensitive to high temperatures, making it ch…
Thermal treatment of liquid foods inactivates micro-organisms and enzymes to ensure safety and prolong shelf-life. Ohmic heating technology offers promising advantages over conventional heating, such as rapid volumetric temperature rise and possible non-thermal inactivation effects. This work aims to compare ohmic and conventional heating technologies for the inactivation of peroxidase (P…
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