Man

Guillermo Rodrigo Petzold Maldonado

Associate Professor

UNIVERSIDAD DEL BÍO-BÍO

Chillan, Chile

Líneas de Investigación


Food Technology; OSMOTIC DEHYDRATION; OHMIC HEATING; Unit operations in food; Desing and formulation of functional foods; freeze concentration; refrigeration and freezing in foods

Educación

  •  Ingeniero de alimentos, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 1999
  •  LIicenciado en Ciencias de los Alimentos, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 1999
  •  Magíster en Tecnología de los Alimentos, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 2005
  •  Magíster en Ciencias de la Ingeniería, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2013
  •  Doctor en Ciencias de la Ingeniería, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2013

Experiencia Académica

  •   Associate professor Full Time

    UNIVERSIDAD DEL BIO-BIO

    Facultad de Ciencias de la Salud y de los Alimentos

    Chillan, Chile

    1999 - A la fecha

Experiencia Profesional

  •   laboratory professor Part Time

    Universidad de Santiago de Chile

    Santiago, Chile

    1999 - 1999

Formación de Capital Humano


Patricio Orellana, "External forces assisted cryoconcentration to improve the concentration process and the quality of fruit juice" Universidad del Bio-Bio, Doctor en Ingeniería de Alimentos, 2018. Advisor.
Bresil Michelet, "Evaluation of microencapsulated liquid smoke in a food matrix" Universidad del Bio-Bio, Magíster en Ciencias e Ingeniería de los Alimentos, 2013. Advisor.
Raymond Celan, "Study of commercial liquid smoke encapsulation in calcium alginate gels with and without cross linking with chitosan"Universidad del Bio-Bio, Magíster en Ciencias e Ingeniería de los Alimentos, 2012. Advisor.
Damaris Mora. Bachelor of Food Engineering, 2013.
Paz Lastra. Bachelor of Food Engineering, 2013.
Katerin Rojas. Bachelor of Food Engineering, 2013.
Ingrid Andana. Bachelor of Food Engineering, 2013.
Camilo Gutierrez. Bachelor of Food Engineering, 2012.


Premios y Distinciones

  •   PhD scholarship

    CONSEJO NACIONAL DE CIENCIA Y TECNOLOGIA

    Chile, 2006

    PhD scholarship in Pontificia Universidad Católica de Chile.

  •   PhD scholarship stay-BECAS CHILE

    CONSEJO NACIONAL DE CIENCIA Y TECNOLOGIA

    Chile, 2009

    PhD scholarship stay in University of Reading, UK.

  •   Premio Henri Nestlé Versión Científica “Mención Tecnología e Innovación en Alimentos

    NESTLE CHILE S.A.

    Chile, 2014

    Galardón otorgado por el desarrollo de la investigación “Influencia de los tratamientos de calentamiento óhmico y deshidratación osmótica en la inactivación de polifenoloxidasa, propiedades físicas y estabilidad microbiana de las manzanas (cv. Granny Smith)” publicado en Innovative Food Science and Emerging Technologies (2013) 20, 198-207.


 

Article (24)

Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice
Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji)
Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults
Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice
Increasing the separation of block cryoconcentration through a novel centrifugal filter-based method
Elaboration of orange juice concentrate by vacuum-assisted block freeze concentration
Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology
Impact of block cryoconcentration on polyphenol retention in blueberry juice
Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage
Process parameters of vacuum-assisted freeze concentration
Protection of polyphenols in blueberry juice by vacuum-assisted block freeze concentration
Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice
Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid
Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue)
Vacuum-assisted block freeze concentration applied to wine
Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices
Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads
Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L)
Centrifugal freeze concentration
Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith)
Supplementation with apple enriched with L-arginine may improve metabolic control and survival rate in alloxan-induced diabetic rats
Vacuum-assisted freeze concentration of sucrose solutions
Formulación de una Pasta Gelificada a Partir del Descarte de Arándanos (Vaccinium corymbosum)
Osmotic dehydration and vacuum impregnation on physicochemical properties of Chilean papaya (Carica candamarcensis)

BookSection (3)

Blueberries: Antioxidant Properties, Health and Innovative Technologies
Refrigeration and freezing preservation
Strawberries: Antioxidant Properties, Health Benefits and Innovative Technologies

Proyecto (12)

APPLICATION OF OHMIC HEATING, VACUUM IMPREGNATION AND AN ENRICHED OSMOTIC SOLUTION -WITH BIOACTIVE COMPOUNDS- TO OBTAIN HIGH VALUE ADDED OSMO-DEHYDRATED APPLE PLATES IN A SHORT PROCESSING TIME
Application of ohmic heating, vacuum impregnation and an enriched osmotic solution- with bioactive compounds- to obtain high value added osmo-dehydrated apple plates in a short processing time
Desarrollo y evaluación de una barra de frutas fortificadas con componentes bioactivos utilizando tecnología combinada de impregnación a vacío y secado a temperaturas moderadas
Desarrollo y evaluación de una barra de frutas fortificadas con componentes bioactivos utilizando tecnología combinada de impregnación a vacío y secado a temperaturas moderadas
Effect of the ice morphology in freezing concentration assisted by vacuum applied to fruit juices
Obtaining a functional food from partially dried blueberries pretreatment using ultrasound technology as an alternative to generate added value for export
Obtención de un alimento funcional a partir de arándanos parcialmente deshidratados (tiernizados) utilizando previamente un tratamiento con tecnología de ultrasónido como una alternativa de generar valor agregado para la exportación
Obtención de un concentrado microencapsulado de antocianinas mediante el uso de un nuevo método a partir de maqui (Aristotelia chilensis) para el desarrollo de un deshidratado con alto contenidos de compuestos funcionales
EFFECT OF THE ICE MORPHOLOGY IN FREEZING CONCENTRATION ASSISTED BY VACUUM APPLIED TO FRUIT JUICES
study of antioxidants release encapsulated in model solutions and under simulated digestion
Getting a snack of apple with functional properties using vacuum impregnation technology
Obtención de un snack de manzana con propiedades funcionales utilizando tecnología de impregnación a vacío

Review (1)

Ice Morphology: Fundamentals and Technological Applications in Foods
33
Guillermo Petzold

Associate Professor

Departament of Food Engineering

UNIVERSIDAD DEL BÍO-BÍO

Chillan, Chile

11
Patricio Orellana

Investigador Postdoctoral

Departamento de Biotecnología

Universidad Tecnológica Metropolitana

Santiago, Chile

8
JORGE MORENO

Dean of Faculty - Professor

Food Engineering

UNIVERSIDAD DEL BIOBIO

CHILLAN, Chile

2
Ricardo Simpson

Professor

Chemical and Environmental Engineering Department

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

VALPARAISO, Chile

2
Rommy Zúñiga

Académico Jornada completa

Biotecnología

Universidad Tecnológica Metropolitana

Santiago, Chile

1
Ociel Muñoz

Academic, Associate Professor

Instituto de Ciencia y Tecnología de los Alimentos

UNIVERSIDAD AUSTRAL DE CHILE

Valdivia, Chile

1
Valeria Velasco

Docente

Producción Animal

Universidad de Concepción

Chillán, Chile

1
Helena Nuñez

Research Assistant

Chemical and Environmental Engineering Department

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

Valparaíso, Chile

1
María Gianelli

Academic

Food Engineering

UNIVERSIDAD DEL BIO-BIO

CHILLAN, Chile

1
Carlos Escudero

Full Professor

Basic Sciences Department

Universidad del Bio Bio

Chillan, Chile

1
Claudio Aguayo

Profesor Asociado

Bioquimica Clinica e Inmunologia

UNIVERSIDAD DE CONCEPCIÓN

Concepción, Chile

1
Cecilia Albala

Director, full professor

INTA/U CHILE

Santiago, Chile

1
Nora Lutz

Directora Departamento Salud Pública

Salud Pública

UNIVERSIDAD DE VALPARAISO

Valparaiso, Chile

1
María Guerra

Docente investigador

Facultad de Ciencias para el Cuidado de la Salud

Universidad San Sebastián

Concepcion, Chile