Rosana Moreira

About

Rosana Moreira is a Professor and the Director of Online Learning in the Department of Biological and Agricultural Engineering at Texas A&M University. She holds a B.S. in Agricultural Engineering from Campinas State University in Brazil, obtained in 1980, and earned her M.S. and Ph.D. in Agricultural Engineering from Michigan State University in 1983 and 1989, respectively. Her areas of expertise include fundamental modeling and automatic control of food processing systems, food dehydration such as impingement drying, extrusion, deep-fat frying including vacuum frying, biomass pretreatment for bioenergy, and food irradiation utilizing Monte Carlo and dose distribution methods. Throughout her career, Dr. Moreira has received numerous awards, including the 2016 Dean of Engineering Excellence Award for Full Professor Rank at Texas A&M College of Engineering, the William Keeler Fellow in 2013, and the Institute of Food Technologists Fellow in 2013. She has also been recognized with the Outstand Service Award from the Food Engineering Division of the Institute of Food Technologists and the Dean's Outstanding Achievement Awards from Texas A&M College of Agriculture and Life Sciences. Her research contributions are documented through her publications, which are accessible via Google Scholar.

Research topics

• Chemistry
• Materials science
• Food science
• Chromatography
• Composite material
• Animal science
• Nuclear chemistry
• Organic chemistry

Selected publications

• Aggregation and Sedimentation Stability of Nanoscale Zeolitic Imidazolate Framework (ZIF‐8) Nanocomposites for Antimicrobial Agent Delivery Applications

  Nano Select · 2024-07-16 · 16 citations

  articleOpen access

  ABSTRACT The applications of nanoscale zeolitic imidazolate frameworks (ZIF‐8) for antimicrobial drug delivery depend on the aqueous suspension stability of the ZIF‐8 which is influenced by their crystallinity, size, shape, aggregation, and surface chemistry. This study evaluated the stability of ZIF‐8 nanoparticles in terms of their aggregation and sedimentation characteristics. ZIF‐8 nanocomposites were synthesized with methanol via sonication at 30°C for 1 h. The effect of drying methods (ove…

  PublisherOA PDFDOI

• Calcium chloride impregnation of potato slices using ultrasound to reduce oil absorption during frying

  Journal of Food Process Engineering · 2020 · 15 citations

  1st authorCorresponding

  Abstract Ultrasound was used to deliver Ca +2 ions to specific parts of the potato tissue (lamella‐media in inner cells) to stabilize the cellular material during deep‐fat frying, thus minimizing oil absorption. Potato slices were soaked in a solution of CaCl 2 (1, 5, 10, 20, and 50 × 10 3 ppm) at different times (5, 10, and 30 min) using ultrasound (47 kHz, 240 W) before frying (165°C, 85 s). At a CaCl 2 concentration of 50 × 10 3 ppm and 30 min of sonication, the samples had a reduction of 43%…

  PublisherDOI

• Magnesium ion impregnation in potato slices to improve cell integrity and reduce oil absorption in potato chips during frying

  Heliyon · 2020 · 13 citations

  Senior authorCorresponding

  received a significant higher score than the other two treatments because of the improved sample's texture (crispness). Microscopic analysis of SEM images showed a well-intact cellular structure and thicker middle lamelae after SVI treatment compared to the control samples.

  PublisherOA PDFDOI

• Antimicrobial properties of poly (vinyl alcohol) films with zeolitic imidazolate framework (ZIF‐8) nanoparticles for food packaging

  Journal of Food Science · 2023-04-17 · 11 citations

  articleOpen accessSenior author

  Antimicrobial packaging films are of interest to the fresh produce industry due to the high number of foodborne illness outbreaks associated with these products. This study evaluated the antimicrobial effectiveness of poly (vinyl alcohol) (PVA) films with embedded zeolitic imidazolate framework (ZIF-8) nanoparticles carrying trans-cinnamaldehyde (TC) against Escherichia coli MG1655 in spinach leaves. PVA films were synthesized using distilled water and mixed at 90°C for 1 h. The synthesized nano…

  PublisherOA PDFDOI

• Fundamentals of Food Irradiation

  Elsevier eBooks · 2020-07-01 · 11 citations

  book-chapter1st authorCorresponding
  PublisherDOI

Frequent coauthors

• M. Elena Castell‐Perez

  Texas A&M University

  81 shared

• María A. Barrufet

  Texas A&M University

  25 shared

• J.S. Kim

  Pusan National University

  22 shared

• Carmen L. Gomes

  18 shared

• Paulo F. Da Silva

  Texas A&M University

  16 shared

• Masoud Alfi

  Texas A&M University

  10 shared

• Daegil Yang

  Chevron (United States)

  8 shared

• Basri Omac

  Munzur University

  8 shared

Education

• B.S., Agricultural Engineering

  Campinas State University – Brazil

  1980

• M.S., Agricultural Engineering

  Michigan State University

  1983

• Ph.D., Agricultural Engineering

  Michigan State University

  1989

Awards & honors

• 2016 Dean of Engineering Excellence Award for Full Professor…
• 2013 William Keeler Fellow - Texas A&M College of Engineerin…
• 2013 Institute of Food Technologists Fellow - Food Engineeri…
• 2014 Institute of Food Technologists, Food Engr. Division, O…
• 2013 Dean's Outstanding Achievement Awards – Texas A& M Coll…

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