alexa Cynthia Ditchfield
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Cynthia Ditchfield

Researcher
University of São Paulo,
School of Animal Science and Food Engineering
Department of Food Engineering - Av. Duque de Caxias Norte,
225 – CEP 13635-900– Pirassununga/SP,
Brazil
Biography

Graduated in Chemical Engineering from the University of São Paulo (1996), master's degree in Chemical Engineering from the University of São Paulo (2000) and a PhD in Chemical Engineering from the University of São Paulo (2004). She is currently a professor at the Faculty of Animal Science and Food Engineering, University of Sao Paulo. She has experience in chemical engineering, with an emphasis on foods, acting on the following topics: continuous heat treatment of fruit purees, fluid flow non-Newtonian, heat transfer, residence time distribution, enzymatic inactivation, bio-indicators for thermal processes , biodegradable films and active packaging.

Research Interest

 Food packing 

Publications

Effect of Pasteurization Temperature on Sensory Stability of an Acidified Sugarcane Juice Beverage

Mariana T Kunitake, Cynthia Ditchfield, Carine O Silva and Rodrigo R Petrus

Research Article: J Food Process Technol 2014, 5: 399

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