Bachelor's at Food Engineering from Universidade Estadual Paulista Júlio de Mesquita Filho (2002), Master degree at Food Engineering from Universidade Estadual de Campinas (2005) and PhD at Food Engineering from Universidade Estadual de Campinas (2009). Currently, he is Professor PhD on the University of São Paulo (MS3) in the undergraduate course of Food Engineering, and of Graduate course of Engineering and Materials Science (FZEA, USP, Brazil). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: Transport Phenomena; Unit Operations; Particulate Systems; Fluid bed; Modeling and Simulation; Drying. (Source: Lattes Curriculum)
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Food powders are usually characterized by its fine and cohesive particles and presenting low dispersability in liquids. The agglomeration process, or granulation, is known as an alternative to improve these product characteristics. The particle size increasing by granulation leads to the production of granules with suitable flow behavior and dispersion / dissolution in liquids. The aim of…
Convective drying is traditionally applied to dehydrate fresh and processed food. The process reduces volume and water activity, thus, it's easier to transport and store. The volume decreases due to water loss resulting in shrinking the material. The molecular matrix pileup changes its elasticity coefficient depending on the operational conditions (temperature, humidity, and airspeed). Th…
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CV Lattes
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