Gisandro Reis de Carvalho

• Selection and application of suitable wavelengths for quantification of specific chemical characteristics in coffee beans, BP.TT

• Abstract

  Drying is a unit operation widely used to preserve food. The main purpose of drying is to reduce the water content in order to improve stability and reduce the volume and mass of the product. Although it is one of the oldest operations, there are still some limitations in relation to the quality of dry products and the duration of this processing. Therefore, the objective of this work is …

  High-Intensity Ultrasound and Drying Accelerators to Enhance Drying and Rehydration of Foods: Vegetables and Grains, BP.PD

• Abstract

  The salting is a process used in meat products which allows reducing the amount of water, thus facilitating the storage and preservation allowing for longer times is made. The combination of salting with other technologies results in greater efficiency. Actually, due to its wide field of action, ultrasound technology has been used in the food industry, where one of his great advantages is…

  Comparative study between the application of ultrasound and mechanical agitation in salting beef, BP.MS

(Only some records are available in English at this moment)

• Abstract

  Barley is one of the most important cereals, being the main material for malt production for both food and beverage industries. The malt is obtained from the controlled germination of the grains, resulting in unique flavor, healthy characteristics, and enzymatic activity. For the germination occurs, the grains need to be hydrated and, after the germination, they need to be dried. Drying i…

  Emerging technologies applied to malt production: effect of electrohydrodynamic and heat pump drying, BE.EP.PD