A5067155293- Food Drying and Modeling
- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Postharvest Quality and Shelf Life Management
- Freezing and Crystallization Processes
- Proteins in Food Systems
- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Aquaculture Nutrition and Growth
- Polysaccharides Composition and Applications
- Fractional Differential Equations Solutions
- Biochemical effects in animals
- Microbial Metabolic Engineering and Bioproduction
- Microbial Metabolites in Food Biotechnology
- Advanced Glycation End Products research
- Magnetic and Electromagnetic Effects
- Food Industry and Aquatic Biology
- Iterative Methods for Nonlinear Equations
- Phase Equilibria and Thermodynamics
- Process Optimization and Integration
- Coffee research and impacts
- Clinical Nutrition and Gastroenterology
- Powder Metallurgy Techniques and Materials
Federico Santa María Technical University
2014-2023
Universidad Técnica Federico Santa María
2010-2021
The Ohio State University
2021
Agriculture and Agri-Food Canada
2021
Government of Canada
2021
Zhejiang University
2021
Central Food Technological Research Institute
2021
Universidade Católica Portuguesa
2021
Texas A&M University
2021
University of Valparaíso
2010-2021
Abstract The objective of this research was to evaluate the diffusion mechanism based on Fick's second law and anomalous modifying drying operating conditions temperature ( T ) relative humidity RH apple slices (cv. Granny smith). Drying performed at 30 °C, 40 50 °C 30%, 50%, 70%RH a 3 2 experimental design. curves were analyzed determine effective D eff using two methods: model fractional calculus approach. Our results showed that fit data better revealed super‐diffusive behavior α > 1)....
Abstract Passion fruit peel constitutes 50% of the whole fruit; therefore, a method to transform it an active ingredient would be useful. Hot air drying is most common process applied extend shelf life by reducing water activity. However, processing conditions must carefully selected retain bioactive compounds. The goal this study was investigate effects blanching, temperature and airflow rate during hot on physicochemical technological properties passion peel. A 3 2 experimental design with...
Thermal processing is still the most important method to ensure food safety, however, there a need for further improvements, from basic data advanced optimization methods. Due competitive market, customer demands and environmental concerns, several challenges have been raised. In this review, some topics are discussed, including inactivation kinetics, engineering properties, process design control, packaging systems regulatory, environmental, economic aspects. This position paper describes...
Whey is the main waste by-product from dairy industry and at same time major source of globular proteins. These proteins are concentrated mainly through spray drying, but high temperatures affect foaming properties protein. The addition surfactants can have a protective role against thermal effects. aim this work was to optimize spray-drying condition surfactant concentration obtain whey protein concentrate (WPC) be used in hot beverages according criteria for stability. Three three...