CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation for the last research proposal) Birthplace: Brazil
graduate at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (1989), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1995) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (2002). Has experience in Science and Technology of the Food, acting on the following subjects: caju, viscosidade, fracionamento, aroma and equilíbrio líquido-líquido. (Source: Lattes Curriculum)
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The sugar-acohol sector in Brazil has experienced successive increases in demand and production. This increase in production can allow a more profitable use of sub-products, such as fusel oil produced from bioethanol distilleries. The energy requirements and the addition of value to by-products are the areas that can have the greatest impact in the sustainability and profitability of etha…
Vegetable oils play an important role in human diet, due to their high energy content and for being source of a variety of fat-soluble vitamins and essential fatty acids. Moreover, it has been highlighting their potential as a source of renewable energy in the form of biodiesel. The physical properties are important in the optimization of industrial processes and designing equipments invo…
Crude vegetable oils are obtained by solvent extraction, by mechanical extraction or by a combination of both methods. Solvent extraction has some advantages, like operates at lower temperatures and also can extract other desirable non-fatty components from seeds. Hexane is the usual solvent to extract oil by leaching, but it is highly flammable and is suspected to cause hazard to human h…
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