Grant number: | 23/16720-4 |
Support Opportunities: | Scholarships in Brazil - Scientific Initiation |
Start date until: | June 01, 2024 |
End date until: | May 31, 2025 |
Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Engineering |
Principal Investigator: | Mauri Sergio Alves Palma |
Grantee: | Danilo Maia da Silva |
Host Institution: | Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil |
Abstract Coconut water is a product with high economic value and still has few processing alternatives. The use of continuous flow microreactors in the chemical-pharmaceutical industry is a growing field. The advantages of using this technology are also interesting for the food industry and the thermal processing of low viscosity liquids is already proving to be an interesting alternative to conventional approaches, although still little studied. Therefore, the objective of this work is to carry out the thermal processing of the enzymes polyphenoloxidase (PPO) and peroxidase (POD) through microreactors, evaluating the efficiency of thermal inactivation, simulating a coconut water sample and evaluating the effects of the sample's characteristic conditions. on enzymatic activity. The enzymatic activity will be determined before and after heat treatment, measuring the variation in absorbance at different average residence times, and subjecting it to a kinetic analysis of the enzymatic inactivation of the process. This Scientific Initiation project will be developed within the scope of the doctoral project FAPESP 2022/12414-3, entitled "Study and modeling of enzyme inactivation in the processing of green coconut water and clarified apple juice using capillary microreactors". This work will be developed by a student over a period of 12 months with a workload of 80 hours per month. | |
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