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Roberto Alejandro Lemus Mondaca

Assistant Professor

Universidad de Chile

Santiago, Chile

Líneas de Investigación


Food Process Engineering; Food Emerging Technologies, Food Functional Properties; Process Modeling and Simulation; Heat ad Mass Transfer.

Educación

  •  Ph.D. Process Engineering, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 2012
  •  MSc. Food Engineering, UNIVERSIDAD DE LA SERENA. Chile, 2009
  •  BSc. Food Science, UNIVERSIDAD DE LA SERENA. Chile, 2006
  •  Food Engineer, UNIVERSIDAD DE LA SERENA. Chile, 2006
  •  Postdoc. Food Process Engineering, KYUSHU UNIVERSITY. Japón, 2014
  •  Postdoc. Food Process Engineering, KYUSHU UNIVERSITY. Japón, 2021

Experiencia Académica

  •   Research Associate Full Time

    UNIVERSIDAD DE LA SERENA

    Facultad de Ingeniería

    La Serena, Chile

    2012 - 2016

  •   Assistant Professor Full Time

    UNIVERSIDAD DE CHILE

    Facultad de Ciencias Químicas y Farmaceuticas

    Santiago, Chile

    2017 - A la fecha

  •   Research Assistant Full Time

    UNIVERSIDAD DE LA SERENA

    Facultad de Ingeniería

    La Serena, Chile

    2006 - 2011

Experiencia Profesional

  •   Asistente de Microbiología Full Time

    Servicio de Salud de Coquimbo

    La Serena, Chile

    2005 - 2006

  •   Inspector de Control de Calidad Full Time

    Pesquera San José SA

    Coquimbo, Chile

    2003 - 2004

Formación de Capital Humano


Pregrado:
- Sebastián Moya, B.Sc. Food Engineering. Universidad de Chile. 2020.
- María José Olivares, B.Sc. Food Engineering. Universidad de Chile. 2020.
- Lorena Valenca, B.Sc. Food Engineering. Universidad de Chile. 2018.
- Leyla Covacevich, B.Sc. Food Engineering. Universidad de La Serena. 2017.
- Pilar Rojas, B.Sc. Food Engineering. Universidad de La Serena. 2016.
- Fernanda Marín, B.Sc. Food Engineering. Universidad de La Serena. 2016.
- Constanza Olivares, B.Sc. Food Engineering. Universidad de La Serena. 2016.
- Sebastián Pizarro, B.Sc. Food Engineering. Universidad de La Serena. 2015.
- Daniela Marín, B.Sc. Food Engineering. Universidad de La Serena. 2014.
- Carolina Honores, B.Sc. Food Engineering. Universidad de La Serena. 2013.

Postgrado
- Constanza Barrera, M.Sc. Food Science. Universidad de Chile. 2020.
- Eliana Ramos, M.Sc. Food Science. Universidad de Chile. 2020.
- Javiera Yañez, M.Sc. Food Science. Universidad de Chile. 2019.
- Ana Zapata, , M.Sc. Food Quality Management. Universidad de Chile. 2018.
- Pilar Rojas, M.Sc. Food Engineering. Universidad de La Serena. 2016.
- Fernanda Marín, M.Sc. Food Engineering. Universidad de La Serena. 2016.
- Constanza Olivares, M.Sc. Food Engineering. Universidad de La Serena. 2016.
- Diana Leiva, MSc. Food Engineering and Bioprocess, Universidad de La Serena. 2016.
- Sebastián Astudillo, M.Sc. Food Engineering. Universidad de La Serena. 2015.
- Sebastián Pizarro, M.Sc. Food Engineering. Universidad de La Serena. 2015.


Premios y Distinciones

  •   Beca Doctorado CONICYT

    UNIVERSIDAD DE SANTIAGO DE CHILE

    Chile, 2008

    Beca de Doctorado Nacional CONICYT

  •   Beca MIF

    KYUSHU UNIVERSITY

    Japón, 2014

    Beca de Postdoctorado de la Fundación Internacional Matsume (MIF)

  •   Beca CONICYT Termino Tesis

    UNIVERSIDAD DE SANTIAGO DE CHILE

    Chile, 2011

    Beca CONICYT de Termino de Tesis de Doctorado

  •   Beca CONICYT Asistencia Congreso

    UNIVERSIDAD DE SANTIAGO DE CHILE

    Chile, 2010

    Beca CONICYT para Asistencia a Congreso (24th EFFoST Annual Meeting - European Federation of Food Science and Technology, Dublin, Ireland)


 

Article (89)

Kageneckia oblonga Leaves Subjected to Different Drying Methods: Drying Kinetics, Energy Consumption and Interesting Compounds
Combined Treatments of High Hydrostatic Pressure and CO 2 in Coho Salmon ( Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life
Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée
Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas)
Preparation of highly monodispersed emulsions by swirl flow membrane emulsification using Shirasu porous glass (SPG) membranes – A comparative study with cross-flow membrane emulsification
Total phenolics, anthocyanin profile and antioxidant activity of maqui, Aristotelia chilensis (Mol.) Stuntz, berries extract in freeze-dried polysaccharides microcapsules
Computational modelling and energy consumption of turbulent 3D drying process of olive-waste cake
Antioxidant, antimicrobial and anti-inflammatory potential of Stevia rebaudiana leaves: effect of different drying methods
Bioaccessibility of bioactive compounds and antioxidant activity in murta (Ugni molinae T.) berries juices
Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features
Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage
Effects of high pressure treatment on physicochemical quality of pre- and post-rigor palm ruff (Seriolella violacea) fillets
Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid (Dosidicus gigas) Slices
Numerical heat transfer during Herschel-Bulkley fluid natural convection by CVFEM
Anthocyanin Retention of Cranberry (Vaccinium macrocarpon) Juice Subjected to Different Nanofiltration Conditions
Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens)
Hot-air drying characteristics and energetic requirement of the edible brown seaweed Durvillaea antarctica
Modeling 3D conjugate heat and mass transfer for turbulent air drying of Chilean papaya in a direct contact dryer
Changes in bioactive components and antioxidant capacity of maqui, Aristotelia chilensis [Mol] Stuntz, berries during drying
Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries
Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment
Stevia rebaudiana Leaves: Effect of Drying Process Temperature on Bioactive Components, Antioxidant Capacity and Natural Sweeteners
COMPARISON OF CHEMICAL COMPOSITION, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF THREE OLIVE-WASTE CAKES
Dehydration of SteviarebaudianaBertoni Leaves: Kinetics, Modeling and Energy Features
Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)
KINETIC MODELING AND MASS DIFFUSIVITIES DURING OSMOTIC TREATMENT OF RED ABALONE (HALIOTIS RUFESCENS) SLICES
VOF/FVM prediction and experimental validation for shear-thinning fluid column collapse
Changes in bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries
Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds
Evaluation of different starch sources in extruded feed for Atlantic salmon
Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
MATHEMATICAL MODELING OF THIN- LAYER DRYING KINETICS OF CAPE GOOSEBERRY ( PHYSALIS PERUVIANA
Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.)
A KINETIC APPROACH TO SAPONIN EXTRACTION DURING WASHING OF QUINOA (CHENOPODIUM QUINOA WILLD.) SEEDS
An artificial neural network model for prediction of quality characteristics of apples during convective dehydration
Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment
Coupled 3D heat and mass transfer model for numerical analysis of drying process in papaya slices.
Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
EFFECT OF REHYDRATION TEMPERATURE ON FUNCTIONAL PROPERTIES, ANTIOXIDANT CAPACITY AND STRUCTURAL CHARACTERISTICS OF APPLE (GRANNY SMITH) SLICES IN RELATION TO MASS TRANSFER KINETICS
EFFECT OF TEMPERATURE ON REHYDRATION KINETICS, FUNCTIONAL PROPERTIES, TEXTURE AND ANTIOXIDANT ACTIVITY OF RED PEPPER VAR. HUNGARIAN (CAPSICUM ANNUUM L.)
Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets
Moisture Diffusivity Coefficient and Convective Drying Modelling of Murta (Ugni molinae Turcz): Influence of Temperature and Vacuum on Drying Kinetics
Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity
Rehydration Capacity of Chilean Papaya (Vasconcellea pubescens): Effect of Process Temperature on Kinetic Parameters and Functional Properties
Unsteady 2D conjugate natural non Newtonian convection with non Newtonian liquid sterilization in square cavity.
Antioxidant Capacity and Total Phenolic Compounds of Twelve Selected Potato Landrace Clones Grown in Southern Chile
Antioxidant capacity and total phenolic compounds of twelve selected potato landrace clones grown in Southern Chile [Capacidad antioxidante y compuestos fenólicos totales de una selección de doce variedades tradicionales de papa cultivadas en la región sur de Chile]
Antioxidant capacity and total phenolic compounds of twelve selected potato landrace clones grown in Southern Chile Capacidad antioxidante y compuestos fenólicos totales de una selección de doce variedades tradicionales de papa cultivadas en la región sur de Chile
ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC COMPOUNDS OF TWELVE SELECTED POTATO LANDRACE CLONES GROWN IN SOUTHERNCHILE
Effect of Selected Pretreatments on Convective Drying Process of Blueberries (var. O'neil)
Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
Heat and mass transfer in conjugate food freezing/air natural convection
Modelling of rheological behaviour of pulps and purées from fresh and frozen-thawed murta (Ugni molinae Turcz) berries
Modelling the Water Sorption Isotherms of Quinoa Seeds (Chenopodium quinoa Willd.) and Determination of Sorption Heats
Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying
Computational simulation and developments applied to food thermal processing.
Effect of air-temperature and diet composition on drying process of pellets for Japanese abalone (Haliotis discus Hannai) feeding.
Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (Haliotis discus hannai) feeding
Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (haliotis discus hannai) feeding Efeito da temperatura do ar e da composição da dieta durante o processo de secagem de pellets usados na alimentação do haliote japonês (haliotis discus hannai)
Fluid dynamics, heat and mass transfer modeling by finite volume method for agrofood processes Modelado de dinámica de fluidos y transferencia de calor y masa en procesos agroalimentarios por método de volúmenes finitos
Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis
Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions
MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS
Numerical conjugate air mixed convection / non-Newtonian liquid solidification for various cavity configurations and rheological models.
Numerical Simulation of Experimental Freezing Process of Ground Meat Cylinders
APLICACIONES DE MECANICA COMPUTACIONAL A PROCESOS TERMICOS EN ALIMENTOS
DEHYDRATION CHARACTERISTICS OF PAPAYA (CARICA PUBENSCENS): DETERMINATION OF EQUILIBRIUM MOISTURE CONTENT AND DIFFUSION COEFFICIENT
Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)
Effect of Osmotic Pretreatment on Hot Air Drying Kinetics and Quality of Chilean Papaya (Carica pubescens)
KINETIC STUDY OF CONVECTIVE DRYING OF BLUEBERRY VARIETY O'NEIL (Vaccinium corymbosum L.)
Kinetic study of convective drying of blueberry variety o'neil (Vaccinium Corymbosum L.) Estudio de la cinética del secado convectivo de arándano variedad O?Neil (Vaccinium corymbosum L.)
Kinetic Study of Convective Drying of Blueberry Variety O´neil (Vaccinium corymbosum L.)
Mathematical modelling of mass transfer during rehydration process of Aloe vera (Aloe barbadensis Miller)
Mathematical modelling on the drying process of yellow squat lobster (Cervimunida jhoni) fishery waste for animal feed
Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo)
EMPIRICAL MODELING OF DRYING PROCESS FOR APPLE (CV. GRANNY SMITH) SLICES AT DIFFERENT AIR TEMPERATURES
Kinetics study of dehydration and desorption isotherms of red algae Gracilaria.
Mass transfer kinetics during convective drying of red pepper var. Hungarian (Capsicum annuum L.): Mathematical modeling and evaluation of kinetic parameters
Mathematical Modeling of Mass Transfer during Convective Dehydration of Brown Algae Macrocystis Pyrifera
Moisture Adsorption and Desorption Isotherms of Aloe Vera (Aloe Barbadensis Miller) and Determination of Sorption Heats
Moisture sorption isotherms and isosteric heat determination in Chilean papaya (Vasconcellea pubescens)
Hot-air drying characteristics of Aloe vera (Aloe barbadensis Miller) and influence of temperature on kinetic parameters
Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo)
Note: Moisture sorption isotherms and isosteric heat of red bell pepper (var. lamuyo)
Osmostic dehydration of the chilean papaya (Vasconellea pubescens) and influence of temperature and solution concentration on the kinetic transfer of matter
Osmotic dehydration of Chilean papaya (Vasconcellea pubescens) and influences of the temperature and solution concentration on the kinetics of material transfer Deshidratación osmótica de la papaya chilena (Vasconcellea pubescens) e influencia de la temperatura y concentración de la solución sobre la cinética de transferencia de materia
SIMULACIÓN MATEMÁTICA DEL PROCESO DE SECADO DE LA GRACILARIA CHILENA (GRACILARIA CHILENSIS)
Modelado de la Cinética de Secado de la Papaya Chilena (Vasconcellea pubescens)

Letter (1)

Response to the Letter to Editor regarding "Stevia rebaudiana Bertoni, source of a high potency natural sweetener A comprehensive review on the biochemical, nutritional and functional aspects extraction and safety of stevioside"

Proyecto (21)

Calamar gigante (Dosidicus gigas)=> Desarrollo de bioproductos marinos.
EFFECTS OF HIGH HYDROSTATIC PRESSURE+CO2 AND PULSE ELECTRIC FIELD+CO2 ON INACTIVATION OF ENDOGENOUS ENZYMES AND SPOILAGE MICROORGANISMS OF CHILLED FARMED COHO SALMON (ONCORHYNCHUS KISUTCH) UNDER PRE- AND POST-RIGOR MORTIS CONDITIONS
Aplicación de impregnación por altas presiones hidrostáticas (IAP) y evaluación de propiedades termofísicas en las proteínas miofibrilares de Abalón (Haliotis rufescens) deshidratado.
ASSESSMENT OF NUTRITIONAL CHARACTERISTICS, FUNCTIONAL PROPERTIES AND BIOLOGICAL POTENTIAL ACTIVITIES OF THREE SELECTED EDIBLE SEAWEEDS SUBJECTED TO DIFFERENT DRYING PROCESSES
Caracterización estructural y reólogica de Jibia (Dosidicus gigas) deshidratada previamente tratados por deshidratación osmótica (DO) y altas presiones hidrostáticas (HHP).
Efecto de las diferentes condiciones de procesamiento sobre las propiedades termofísicas y reólogicas de laminas de frutas (fruit leather) desde tres variedades de manzanas (Royal Gala, Granny Smith y Richard Deliciuos).
Estudio experimental y modelado matemático del secado convectivo de cochayuyo (Durvillaea antárctica)
Mejoramiento y Implementación del Laboratorio de Investigación de Análisis de Propiedades Termofísicas y Reólogicas para Alimentos y Biomateriales
PROCESSING OF MAQUI (ARISTOTELIA CHILENSIS (MOL) STUNTZ) AND MURTA (UGNI MOLINAE TURCZ) BERRIES=> EFFECT ON FUNCTIONAL TECHNOLOGICAL PROPERTIES, ANTI-BACTERIAL ACTIVITY, BIOACTIVITY AND BIOACCESSIBILITY OF PHYTOCHEMICAL COMPONENTS
On studying bioactive compounds and solutions impregnation under different high pressure conditions to food products
On studying bioactive compounds and solutions impregnation under different high pressure conditions to food products.
ON STUDYING DIFFERENT HIGH PRESSURE IMPREGNATION (HPI) CONDITIONS TO DRIED SEAFOOD PRODUCTS=> INFLUENCE ON BIOCHEMICAL CHARACTERISTICS, RHEOLOGICAL AND THERMOPHYSICAL PROPERTIES, AND MASS TRANSFER KINETICS
Análisis experimental, modelación matemática y simulación computacional de los fenómenos de transporte en los procesos de congelación y deshidratación para alimentos sólidos porosos y líquidos no Newtonianos.
APPLICATION OF DIFFERENT DRYING METHODS TO STEVIA REBAUDIANA BERTONI LEAVES=> EFFECT ON BIOCHEMICAL CHARACTERISTICS, THERMOPHYSICAL PROPERTIES AND MODELLING OF HEAT AND MASS TRANSFER
Deshidratación osmótica del abalón (Haliotis rufescens) bajo altas presiones hidrostáticas=> Evaluación de la cinética de transferencia de materia, color, textura y capacidad antioxidante.
Influencia de la temperatura de secado sobre las cinética de secado, capacidad antioxidante, polifenoles totales y flavonoides del maqui (Aristotelia chilensis)
CHARACTERIZATION OF FUNCTIONAL AND PHYSICO-CHEMICAL PROPERTIES OF THREE VARIETIES OF OLIVE CAKE, AN AGRO-INDUSTRIAL BY-PRODUCT=> APPLICATION OF CONVECTIVE DRYING PROCESS AS A PRESERVATION TECHNOLOGY
Influence of high hydrostatic pressure on thermophysical properties and rheological behavior for murta pulps (Ugni molinae Turcz)
CONJUGATE MIXED CONVECTION / LIQUID-SOLID PHASE CHANGE NATURAL CONVECTION APPLIED TO NON NEWTONIAN LIQUIDS IN FOOD FREEZING, POLYMER MOLDING, PURE AND BINARY ALLOY MOULD SOLIDIFICATION
International Center of excellence in research and development for the food industry. Creation of high value added seafood and avocado based products for export based on innovative technologies giving a strong competitive edge to Chile.
THEORICAL, COMPUTATIONAL AND EXPERIMENTAL STUDY OF FLUID DYNAMICS, HEAT AND MASS TRANSFER IN SOLID-LIQUID PHASE CHANGE PROBLEMS OF NON NEWTONIAN FLUIDS

Review (1)

Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects
85
Roberto Lemus

Assistant Professor

Food Science and Chemical Technology

Universidad de Chile

Santiago, Chile

50
Antonio Vega

Full Professor

Department of Food Engineering

UNIVERSIDAD DE LA SERENA

La Serena, Chile

15
Kong Ah-Hen

Académico

ICYTAL, FACULTAD CIENCIAS AGRARIAS, UNIVERSIDAD AUSTRAL DE CHILE

Valdivia, Chile

8
Issis Quispe

investigacion

Ingeniería en Alimentos

universidad de La Serena

La Serena, Chile

7
Gipsy Tabilo

Full Professor

Food Engineering

UNIVERSIDAD DEL BIO BIO

Chillan, Chile

6
NELSON MORAGA

TITULAR PROFESSOR

MECHANICAL ENGINEERING

UNIVERSIDAD DE LA SERENA

LA SERENA, Chile

2
Jaime Ortiz

Profesor Asoociado

Ciencia de los alimentos y Tecnología química

FACULTAD DE CIENCIAS QUÍMICAS Y FARMACÉUTICAS

Santiago, Chile

2
Karina Stucken

Assistant Professor

Food Engineering

Universidad de La Serena

La Serena, Chile

2
VILBETT BRIONES

Académico/Director de Escuela

Ingeniería en Alimentos

UNIVERSIDAD DE LA SERENA

la serena, Chile

2
Liliana Zura

Personal Apoyo Proyecto FONDECYT 358639

Ciencia de los Alimentos

Universidad de Chile

Santiago, Chile

1
Diego Vasco

Profesor asociado

Departamento de Ingeniería Mecánica

Universidad de Santiago de Chile

Santiago, Chile

1
Luis Lemus

Ph.D. Student, Geotechnical Engineering

Department of Geotechnical Engineering and Geoscience

Universitat Politecnica de Catalunya - BarcelonaTech

Barcelona, España

1
Luis Moreno

Jornada Completa

Ciencias Básicas

UNIVERSIDAD DEL BIO-BIO

Chillan, Chile

1
Yamira Cepero

Investigador PhD

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

1
Enrique Martinez

Professeur

Foyer de Charite

Lambesc, Francia

1
Carla Delporte

Profesor titular

Química Farmacológica y Toxicológica

UNIVERSIDAD DE CHILE, FACULTAD CIENCIAS QUÍMICAS Y FARMACÉUTICAS

SANTIAGO, Chile

1
Jéssica López

Profesor Asociado

ESCUELA DE ALIMENTOS

PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO

Valparaiso, Chile

1
Gabriela Valenzuela

Docente

Química Farmacológica y Toxicológica

Universidad de Chile

Santiago, Chile

1
Ricardo Villalobos

Académico/Investigador

Ingeniería en Alimentos

University of Bio Bio

Chillán, Chile

1
Patricio Oliva

Director de Escuela de Nutrición y Dietética

Nutrición y Salud Pública

Universidad del Bío Bío

Chillán, Chile

1
Lucía De la Fuente

DIRECTORA

ACUICULTURA Y RECURSOS AGROALIMENTARIOS

UNIVERSIDAD DE LOS LAGOS

OSORNO, Chile

1
Eduardo Notte

Vicerrector de Investigación y Postgrado

Matemáticas

UNIVERSIDAD DE LA SERENA

La Serena, Chile