A5001163634- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Nanocomposite Films for Food Packaging
- Postharvest Quality and Shelf Life Management
- Microbial Inactivation Methods
- Food composition and properties
- biodegradable polymer synthesis and properties
- Freezing and Crystallization Processes
- Listeria monocytogenes in Food Safety
- Electrospun Nanofibers in Biomedical Applications
- Polysaccharides Composition and Applications
- Advanced Chemical Sensor Technologies
- Advanced Cellulose Research Studies
- Botanical Research and Applications
- Agricultural and Food Sciences
- Material Properties and Processing
- Phytochemicals and Antioxidant Activities
- Heat Transfer and Optimization
- Dyeing and Modifying Textile Fibers
- Food Industry and Aquatic Biology
- Sensory Analysis and Statistical Methods
- Animal Nutrition and Physiology
- Microbial Metabolites in Food Biotechnology
- Probiotics and Fermented Foods
Universidade Federal de Santa Catarina
2016-2025
Instituto Federal de Educação, Ciência e Tecnologia do Ceará
2020
US Virtual Astronomical Observatory
2015
Instituto de Tecnologia de Alimentos
2015
Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina
2014
Universidade do Estado de Santa Catarina
2007
Ceres
2007
Institut de Mécanique des Fluides de Toulouse
1998
Université Toulouse III - Paul Sabatier
1996-1998
Centre National de la Recherche Scientifique
1996-1998
Abstract BACKGROUND Brazil nut press cake (PC), a co‐product of oil extraction, represents promising alternative for developing sustainable and nutritious food products, meeting the growing demand healthy clean‐label options. This study aimed to assess effects PC on spread composition, physical characteristics, sensory attributes, consumer acceptance, storage stability assessed through separation. RESULTS Different levels (0–100 g kg −1 ) affected properties. Higher (100 significantly...
Most research on biodegradable and edible films uses the well-known casting technique, which allows preparation of small dimensions. Besides, cassava starch prepared by extrusion processes do not have good properties, because high shear rates applied. The tape-casting technique spreading a suspension large supports, with control thickness an adjustable blade at bottom device. drying film can be carried-out support itself, under controlled conditions. Film-forming suspensions different...
A comparative study of different drying strategies to produce dried bananas with controlled microstructure and texture properties was conducted. The result applying microwave heating coupled vacuum pulses on the crispness investigated. Banana slices were dehydrated by (MWVD), a multi-flash process (MWMFD) freeze drying. Drying kinetics for MWVD MWMFD showed three periods, i.e. i) very short period, ii) constant rate period iii) falling period. higher nominal power led larger rates. magnetron...
The aim of this study was to produce thermoplastic starch (TPS) films and enhance their properties by reinforcing them with hydrophilic hydrophobic nanoclays. TPS were prepared extrusion thermopressing, crystallinity, water vapor permeability (WVP), mechanical studied. nanoclay lowered the material WVP due formation an intercalated composite. nanoclays increased rigidity but did not alter tensile strength. blending modifies WVP, these changes are strongly associated dispersion in polymer...
In this study, the effect of different drying methods on kinetics, product structures, rehydration kinetics and indices dehydrated pumpkin slices was evaluated. For that, were by five methods: i) Microwave multi-flash (MWMFD), ii) vacuum (MWVD), iii) Conductive (KMFD), iv) Freeze-drying (FD), v) Air-drying (AD). reaching a moisture content 0.022 g g−1 (dry basis, db) water activity 0.438, times 1.28 h for MWVD, 1.32 MWMFD, 3.50 KMFD, 16.33 AD 16.67 FD. All presented constant rate period...
Impregnation methods combined with drying (convective- or freeze-) were used for producing calcium-fortified pineapples snacks. Three impregnation alternative evaluated: I) at atmospheric pressure 20 min; II) applying 10 min of vacuum (13.33 kPa) to a container pineapple samples immersed into the impregnating solution followed by pressure; and III) pulses (6.70 after removing from solution. The concentration was 1 g Ca2+ 100 ml−1 prepared CaCl2. influence method on kinetics convective-drying...
The aim of this work was to evaluate the application a convective multi-flash drying process (CMFD) producing dehydrated and crisp fruits. To accomplish process, samples banana (Musa sapientum L.) or mango (Mangifera indica were heated 60 °C by hot air, vacuum pulse applied, which resulted in dehydration combination flash evaporation. Banana processed CMFD had moisture content 0.293 g/g (dry basis) aw = 0.272 after 3 h processing. Mango 0.09 0.359 4 Puncture tests on fruits commercial...
Rice flour is a low-cost starchy material, produced from rice that broken during processing. flour-based films have promising application on food packaging, because of their environmental appeal and low cost. Nevertheless, mechanical moisture barrier properties should be improved. The aim this study was to develop biodegradable based enhance by reinforcing them with cellulose fibers. In way, without fibers were prepared casting, glycerol or sorbitol as plasticizer. Their physicochemical,...
The aims of this work were to investigate the drying tomato pulp by refractance window (RW) and effects process conditions on rates characteristics dry powder. Different heating water temperatures (65, 75, 85, 95°C) thickness (2 3 mm) studied for 4.8–5.2 °Brix pulps. powder assessed from its solubility, dispersion time, sorption isotherm, color. Shorter time (17 minutes) was observed lower higher temperature. solubility powders approximately 80%, than one minute. color change (ΔE) rehydrated...