This research project proposes to generate new knowledge core with regard to the mechanisms by which the technology of ultrasound (high-frequency sound and power), and the application of non-toxic substances that promote the removal of water (ethyl alcohol and acetic acid) improve the process of drying of food.

The study associated a series of phenomena of transfer of matter and energy with the structural changes of the feed, the speed of drying and the nutritional properties in order to explain as the food is dried and speeds up the process. When you generate this information, it can be in the future submit work to optimize the drying, obtaining food with long shelf life, better nutritional quality and sensory and lower cost by reducing the use of energy.

Artículos Científicos

1. Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin

2. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

3. Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing

4. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process

5. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review

6. Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures

7. Cut orientation effect on mass transfer: Drying and rehydration of yellow sweet potato cylinders

8. Ultrasound technology: effect of processing conditions and material on cavitation level

9. Acelerando La Deshidratación De Arándanos (Vaccinium Corymbosum) Empleando El Efecto De Marangoni

10. Structure-Technology interaction in mass transfer processes: application of ethanol and ultrasound in a vascular structure