CV Lattes
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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Rodrigo Petrus is an associate professor and head of the Food Engineering Department at the University of Sao Paulo in Brazil. He received his degree in Food Engineering, and Ph.D. in Food Technology. He worked as a research fellow in the High Pressure Processing Validation Center at Cornell AgriTech/USA. His field of investigation covers the hurdle technology applied to liquid food processing. The stability and shelf life of food products are also targets of studies conducted by Petrus. (Source: Lattes Curriculum)
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Sugarcane juice (pH ~ 5.0) is a highly energetic beverage, but poor in vitamin C. The juice is also sensitive to heat treatment conventionally employed on the industrial scale. This research proposal addresses the combination of mild heat treatment and high hydrostatic pressure on the stabilization of cane juice fortified with vitamin C. The camu-camu fruit (pH ~ 2.5) as a source of this …
Orange and sugarcane juices are nutritious, energetic and very popular drinks in Brazil. Supercritical carbon dioxide (SC-CO2) technology is an intervention process potentially capable of rendering high quality products. The present grant proposal aims at evaluating the combined effects of SC-CO2 and mild temperatures to inactivate microorganisms and enzymes that rapidly deteriorate oran…
Sugarcane juice is a highly perishable drink; its stabilization depends on the intensity of the heat treatment to which it is submitted. This project targets the optimization of holding time x temperature binomial for whole sugarcane juice pasteurization destined to direct consumption. To this end, 11 trials will be carried out according to a central composite rotatable design (CCRD). The…
(Only some records are available in English at this moment)
The purpose of this study is to investigate the microbiological, physical-chemical, enzymatic, and sensory stability of standardized and pasteurized sugarcane juice under refrigerated storage. Drink standardization will be based on the identification of the ideal ratio (soluble solids/acidity), using for this purpose, a 22 factorial experimental design including three central points and f…
(Only some records are available in English at this moment)
Novel food processing technologies can be used to improve the safety and quality of food products. The application of high pressure in combination with dimethyl dicarbonate (DMDC) is a promising alternative to classical thermal technologies. This research proposal targets the optimization of the trinomial pressure x holding time x dimethyl dicarbonate concentration ([DMDC]) aiming at the …
| 1 / 1 | Ongoing grants |
| 8 / 5 | Completed research grants |
| 6 / 4 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 16 / 11 | All research grants and scholarships |
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