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Roberto Alejandro Lemus Mondaca

Assistant Professor

Universidad de Chile

Santiago, Chile

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

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

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

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

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.

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)


Kageneckia oblonga Leaves Subjected to Different Drying Methods: Drying Kinetics, Energy Consumption and Interesting Compounds Roberto Lemus-Mondaca; Carlos Zambra; Nicole Riveros; Hugo Reyes Article Frontiers in Sustainable Food Systems (2021)
Combined Treatments of High Hydrostatic Pressure and CO 2 in Coho Salmon ( Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life Mario Perez-Won; Roco, Teresa; Palma-Acevedo, Anais Article ISI/WOS/SCOPUS FOODS (2020)
Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée Nocetti Diego. Article ISI/WOS/SCOPUS FOODS (2020)
Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas) Article ISI, SCOPUS INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Preparation of highly monodispersed emulsions by swirl flow membrane emulsification using Shirasu porous glass (SPG) membranes – A comparative study with cross-flow membrane emulsification Mugabi, Jophous; Tamaru, Shunji; Naohiro, Karatani; Igura, Noriyuki; Shimoda, Mitsuya Article ISI/WOS/SCOPUS CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2020)
Total phenolics, anthocyanin profile and antioxidant activity of maqui, Aristotelia chilensis (Mol.) Stuntz, berries extract in freeze-dried polysaccharides microcapsules Romero-GonzÃ¡lez J.; Shun Ah-Hen K. Article ISI SCOPUS (2020)
Computational modelling and energy consumption of turbulent 3D drying process of olive-waste cake Carlos Zambra; Rosales, Carlos Article ISI/WOS/SCOPUS JOURNAL OF FOOD ENGINEERING (2019)
Antioxidant, antimicrobial and anti-inflammatory potential of Stevia rebaudiana leaves: effect of different drying methods Stucken K.; Jagus R.J.; AgÃ¼ero M.V. Article ISI SCOPUS Journal of Applied Research on Medicinal and Aromatic Plants (2018)
Bioaccessibility of bioactive compounds and antioxidant activity in murta (Ugni molinae T.) berries juices Mathias-Rettig, K; Gomez-Perez, LS; Riquelme-Asenjo, G; Munoz-Farina, O Article ISI SCOPUS JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)
Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features Pizarro-Oteiza, S Article ISI SCOPUS Journal of Food Quality (2018)
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 Torres, MJ; Stucken K. Article ISI SCOPUS FOOD RESEARCH INTERNATIONAL (2018)
Effects of high pressure treatment on physicochemical quality of pre- and post-rigor palm ruff (Seriolella violacea) fillets Lemus-Mondaca Roberto, Leiva Diana; Pérez-Won Mario, Tabilo-Munizaga Gipsy; Aubourg, Santiago. Article Journal of Aquatic Food Product Technology (2018)
Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid (Dosidicus gigas) Slices Zambra C. Article ISI SCOPUS FOOD AND BIOPROCESS TECHNOLOGY (2018)
Numerical heat transfer during Herschel-Bulkley fluid natural convection by CVFEM Vasco, DA Article WOS-ESCI SCOPUS INTERNATIONAL JOURNAL OF HEAT AND TECHNOLOGY (2018)
Anthocyanin Retention of Cranberry (Vaccinium macrocarpon) Juice Subjected to Different Nanofiltration Conditions Article ISI SCOPUS JOURNAL OF CHEMISTRY (2017)
Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens) Cepero-Betancourt Y.; Pasten-Contreras A. Article ISI SCOPUS JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Hot-air drying characteristics and energetic requirement of the edible brown seaweed Durvillaea antarctica Vásquez, Valeria; Callejas, Loreto; Pasten, Alexis Article ISI SCOPUS JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Modeling 3D conjugate heat and mass transfer for turbulent air drying of Chilean papaya in a direct contact dryer Article ISI HEAT AND MASS TRANSFER (2017)
Changes in bioactive components and antioxidant capacity of maqui, Aristotelia chilensis [Mol] Stuntz, berries during drying Rodriguez, K.; Vega-Galvez, A; Vasquez, V; Quispe-Fuentes, I; Rojas P.; Lemus-Mondaca, R Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries Zura-Bravo, Liliana Article ISI SCOPUS JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment Pizarro, S.; Noma S.; Igura N.; Shimoda M. Article ISI SCOPUS INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Stevia rebaudiana Leaves: Effect of Drying Process Temperature on Bioactive Components, Antioxidant Capacity and Natural Sweeteners Honores C.; Moraga, N. O. Article ISI SCOPUS PLANT FOODS FOR HUMAN NUTRITION (2016)
COMPARISON OF CHEMICAL COMPOSITION, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF THREE OLIVE-WASTE CAKES Uribe, E; Pasten A.; Lemus-Mondaca, R; Vega-Galvez, A; Quispe-Fuentes, I; Ortiz J.; Di Scala K. Article ISI SCOPUS Journal of Food Biochemistry (2015)
Dehydration of SteviarebaudianaBertoni Leaves: Kinetics, Modeling and Energy Features Lemus-Mondaca, R; Vega-Galvez, A; Moraga, NO.; Astudillo S. Article ISI JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.) Vega-Galvez, A; Zura-Bravo, L; Lemus-Mondaca, R; Martinez-Monzo, J; Quispe-Fuentes, I; Puente L.; Di Scala K. Article ISI SCOPUS Journal of Food Science and Technology (2015)
KINETIC MODELING AND MASS DIFFUSIVITIES DURING OSMOTIC TREATMENT OF RED ABALONE (HALIOTIS RUFESCENS) SLICES Lemus-Mondaca, R; Noma S.; Igura N.; Shimoda M.; Pérez-Won, M. Article ISI SCOPUS Journal of Food Processing and Preservation (2015)
VOF/FVM prediction and experimental validation for shear-thinning fluid column collapse Moraga, N. O.; Lemus L.A. Article ISI SCOPUS COMPUTERS & MATHEMATICS WITH APPLICATIONS (2015)
Changes in bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries Rodriguez, K.; Ah-Hen, K; Vega-Galvez, A; Lopez, J.; Quispe-Fuentes, I; Lemus-Mondaca, R; Galvez Ranilla, L. Article ISI INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds Uribe, E; Lemus-Mondaca, R; Pasten A.; Astudillo S.; Vega-Galvez, A; Puente-Diaz, L; Di Scala K. Article ISI SCIELO SCOPUS Chilean journal of agricultural research (2014)
Evaluation of different starch sources in extruded feed for Atlantic salmon Ah-Hen, K; Lehnebach, G; Lemus-Mondaca, R; Zura-Bravo, L; Leyton, P.; Vega-Galvez, A; Figuerola, F. Article ISI SCOPUS AQUACULTURE NUTRITION (2014)
Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake Uribe, E; Lemus-Mondaca, R; Vega-Galvez, A; zamorano, m; Quispe-Fuentes, I; Pasten A.; Di Scala K. Article ISI FOOD CHEMISTRY (2014)
MATHEMATICAL MODELING OF THIN- LAYER DRYING KINETICS OF CAPE GOOSEBERRY ( PHYSALIS PERUVIANA Vega-Galvez, A; Puente-Diaz, L; Lemus-Mondaca, R; Miranda, M; Torres, MJ Article ISI SCOPUS JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)
Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry Ah-Hen K.S.; Lemus-Mondaca, R; Mathias-Rettig K.A.; Vega-Galvez, A; Lopez, J. Article ISI SCOPUS INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2014)
Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.) Vega-Galvez, A; Lopez, J.; Ah-Hen, K; Torres, MJ; Lemus-Mondaca, R Article ISI FOOD TECHNOLOGY AND BIOTECHNOLOGY (2014)
A KINETIC APPROACH TO SAPONIN EXTRACTION DURING WASHING OF QUINOA (CHENOPODIUM QUINOA WILLD.) SEEDS Quispe-Fuentes, I; Vega-Galvez, A; Miranda, M; Lemus-Mondaca, R; Lozano, M.; Ah-Hen, K Article ISI SCOPUS Journal of Food Process Engineering (2013)
An artificial neural network model for prediction of quality characteristics of apples during convective dehydration Di Scala K.; Meschino, G; Vega-Galvez, A; Lemus-Mondaca, R; Roura, S.; Mascheroni, R Article ISI SCOPUS Food Science and Technology (2013)
Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment Puente-Diaz, L; Ah-Hen, K; Vega-Galvez, A; Lemus-Mondaca, R; Di Scala K. Article ISI SCOPUS Drying Technology (2013)
Coupled 3D heat and mass transfer model for numerical analysis of drying process in papaya slices. Lemus-Mondaca, Roberto; Moraga, Nelson; Vega-Gálvez, Antonio; Zambra, Carlos. Article JOURNAL OF FOOD ENGINEERING (2013)
Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.) Jéssica López; Vega-Galvez, Antonio; Torres, María José; Lemus?Mondaca, Roberto; Quispe-Fuentes, Issis; Di Scala, Karina Article ISI SCIELO SCOPUS Chilean Journal of Agricultural Research (2013)
EFFECT OF REHYDRATION TEMPERATURE ON FUNCTIONAL PROPERTIES, ANTIOXIDANT CAPACITY AND STRUCTURAL CHARACTERISTICS OF APPLE (GRANNY SMITH) SLICES IN RELATION TO MASS TRANSFER KINETICS Zura-Bravo, L; Ah-Hen, K; Vega-Galvez, A; Garcia-Segovia, P; Lemus-Mondaca, R Article ISI SCOPUS Journal of Food Process Engineering (2013)
EFFECT OF TEMPERATURE ON REHYDRATION KINETICS, FUNCTIONAL PROPERTIES, TEXTURE AND ANTIOXIDANT ACTIVITY OF RED PEPPER VAR. HUNGARIAN (CAPSICUM ANNUUM L.) Zura-Bravo, L; Vega-Galvez, A; Lemus-Mondaca, R; Di Scala K. Article ISI SCOPUS Journal of Food Processing and Preservation (2013)
Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets Ortiz J.; Lemus-Mondaca, R; Vega-Galvez, A; Ah-Hen, K; Puente-Diaz, L; Zura-Bravo, L; Aubourg S. Article ISI SCOPUS FOOD CHEMISTRY (2013)
Moisture Diffusivity Coefficient and Convective Drying Modelling of Murta (Ugni molinae Turcz): Influence of Temperature and Vacuum on Drying Kinetics Ah-Hen, K; Vega-Galvez, A; Lemus-Mondaca, R Article ISI SCOPUS Food and Bioprocess Technology (2013)
Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity Uribe, E; Lemus-Mondaca, R; Vega-Galvez, A; Pereira K; Lopez, J.; Ah-Hen, K; Di Scala K. Article ISI SCOPUS Food and Bioprocess Technology (2013)
Rehydration Capacity of Chilean Papaya (Vasconcellea pubescens): Effect of Process Temperature on Kinetic Parameters and Functional Properties Zura L.; Uribe, E; Lemus-Mondaca, R; Saavedra-Torrico, J; Vega-Galvez, A; Di Scala K. Article ISI SCOPUS Food and Bioprocess Technology (2013)
Unsteady 2D conjugate natural non Newtonian convection with non Newtonian liquid sterilization in square cavity. Lemus-Mondaca, Roberto; Moraga, Nelson; Riquelme, José. Article INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER (2013)
Antioxidant Capacity and Total Phenolic Compounds of Twelve Selected Potato Landrace Clones Grown in Southern Chile Ah-Hen, Kong; Fuenzalida, Carolina; Hess, Susan; Contreras, Andres; Vega-Galvez, Antonio; Lemus?Mondaca, Roberto Article SCIELO Chilean journal of agricultural research (2012)
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] Ah-Hen, K; Fuenzalida C.; Hess S.; Contreras, A; Vega-Galvez, A; Lemus-Mondaca, R Article Chilean journal of agricultural research (2012)
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 Ah-Hen, K; Fuenzalida C.; Contreras, A; Hess S.; Vega-Galvez, A; Lemus-Mondaca, R Article Chilean journal of agricultural research (2012)
ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC COMPOUNDS OF TWELVE SELECTED POTATO LANDRACE CLONES GROWN IN SOUTHERNCHILE Ah-Hen, K; Fuenzalida C.; Hess S.; Contreras, A; Vega-Galvez, A; Lemus-Mondaca, R Article ISI Chilean journal of agricultural research (2012)
Effect of Selected Pretreatments on Convective Drying Process of Blueberries (var. O'neil) Vega-Galvez, A; Lara, E; Flores, V; Di Scala K.; Lemus-Mondaca, R Article ISI SCOPUS Food and Bioprocess Technology (2012)
Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices Vega-Galvez, A; Ah-Hen, K; Chacana, M; Vergara, J; Martinez-Monzo, J; Garcia-Segovia, P; Lemus-Mondaca, R; Di Scala K. Article ISI SCOPUS FOOD CHEMISTRY (2012)
Heat and mass transfer in conjugate food freezing/air natural convection Moraga, N. O. Article ISI SCOPUS International Journal of Refrigeration (2012)
Modelling of rheological behaviour of pulps and purées from fresh and frozen-thawed murta (Ugni molinae Turcz) berries Ah-Hen K.S.; Vega-Galvez, A; Moraga, N. O.; Lemus-Mondaca, R Article SCOPUS International Journal of Food Engineering (2012)
Modelling the Water Sorption Isotherms of Quinoa Seeds (Chenopodium quinoa Willd.) and Determination of Sorption Heats Miranda, M; Vega-Galvez, A; Sanders, M; Lopez, J.; Lemus-Mondaca, R; Martinez E,; Di Scala K. Article ISI SCOPUS Food and Bioprocess Technology (2012)
Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying Di Scala K.; Vega-Galvez, A; Uribe, E; Oyanadel R.; Miranda, M; Vergara, J; Quispe, I; Lemus-Mondaca, R Article ISI SCOPUS INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Computational simulation and developments applied to food thermal processing. Lemus-Mondaca, Roberto; Vega-Gálvez, Antonio; Moraga, Nelson. Article FOOD ENGINEERING REVIEWS (2011)
Effect of air-temperature and diet composition on drying process of pellets for Japanese abalone (Haliotis discus Hannai) feeding. Vega-Gálvez, Antonio; Lemus-Mondaca, Roberto; Plaza-Sáez, Daniel; Pérez-Won, Mario. Article FOOD SCIENCE AND TECHNOLOGY (2011)
Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (Haliotis discus hannai) feeding Vega-Galvez, A; Lemus-Mondaca, R; Plaza-Saez D.; Pérez-Won, M. Article ISI FOOD SCIENCE AND TECHNOLOGY (2011)
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) Vega-Galvez, A; Lemus-Mondaca, R; Plaza-Saez D.; Pérez-Won, M. Article FOOD SCIENCE AND TECHNOLOGY (2011)
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 Moraga, N. O.; Zambra C.E. Article SCOPUS DYNA (Colombia) (2011)
Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis Tello-Ireland, C; Lemus-Mondaca, R; Vega-Galvez, A; Lopez, J.; Di Scala K. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions Nunez-Mancilla, Y; Pérez-Won, M.; Vega-Galvez, A; Arias V.; Tabilo-Munizaga, G; Briones-Labarca, V.; Lemus-Mondaca, R; Di Scala K. Article ISI SCOPUS Innovative Food Science & Emerging Technologies (2011)
MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS Lemus R Article ISI Revista Vitae (2011)
Numerical conjugate air mixed convection / non-Newtonian liquid solidification for various cavity configurations and rheological models. Moraga, Nelson; Lemus-Mondaca, Roberto Article INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER (2011)
Numerical Simulation of Experimental Freezing Process of Ground Meat Cylinders Moraga, NO.; Vega-Galvez, A; Lemus-Mondaca, R Article ISI SCOPUS International Journal of Food Engineering (2011)
APLICACIONES DE MECANICA COMPUTACIONAL A PROCESOS TERMICOS EN ALIMENTOS Vega, Antonio; Torres, Paul; Lemus Roberto; Moraga, Nelson Article CUADERNOS DE MECANICA COMPUTACIONAL (2010)
DEHYDRATION CHARACTERISTICS OF PAPAYA (CARICA PUBENSCENS): DETERMINATION OF EQUILIBRIUM MOISTURE CONTENT AND DIFFUSION COEFFICIENT Lemus-Mondaca, R; Betoret, N; Vega-Galvez, A; Lara-Aravena, E Article ISI SCOPUS JOURNAL OF FOOD PROCESS ENGINEERING (2009)
Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian) Vega-Galvez, A; Di Scala K.; Rodriguez, K.; Lemus-Mondaca, R; Miranda, M; Lopez, J.; Pérez-Won, M. Article ISI SCOPUS FOOD CHEMISTRY (2009)
Effect of Osmotic Pretreatment on Hot Air Drying Kinetics and Quality of Chilean Papaya (Carica pubescens) Lemus-Mondaca, R; Miranda, M; Grau, AA; Briones V.; Villalobos, R; Vega-Galvez, A Article ISI SCOPUS DRYING TECHNOLOGY (2009)
KINETIC STUDY OF CONVECTIVE DRYING OF BLUEBERRY VARIETY O'NEIL (Vaccinium corymbosum L.) Vega-Galvez, A; Lemus-Mondaca, R; Tello-Ireland, C; Miranda, M; Yagnam, F Article ISI Chilean journal of agricultural research (2009)
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.) Vega-Galvez, A; Lemus-Mondaca, R; Tello-Ireland, C; Miranda, M; Yagnam, F Article Chilean journal of agricultural research (2009)
Kinetic Study of Convective Drying of Blueberry Variety O´neil (Vaccinium corymbosum L.) Vega-Galvez, A; Lemus-Mondaca, R; Tello-Ireland, C; Miranda, M; Yagnam, F Article SCIELO Chilean journal of agricultural research (2009)
Mathematical modelling of mass transfer during rehydration process of Aloe vera (Aloe barbadensis Miller) Vega-Galvez, A; Notte-Cuello, E; Lemus-Mondaca, R; Zura L.; Miranda, M Article ISI SCOPUS FOOD AND BIOPRODUCTS PROCESSING (2009)
Mathematical modelling on the drying process of yellow squat lobster (Cervimunida jhoni) fishery waste for animal feed Vega-Galvez, A; Andres, A; Gonzalez E.; Notte-Cuello, E; Chacana, M; Lemus-Mondaca, R Article ISI SCOPUS ANIMAL FEED SCIENCE AND TECHNOLOGY (2009)
Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo) Vega-Galvez, A; Lemus-Mondaca, R; Bilbao-Sainz, C; Fito P.; Andres, A Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2008)
EMPIRICAL MODELING OF DRYING PROCESS FOR APPLE (CV. GRANNY SMITH) SLICES AT DIFFERENT AIR TEMPERATURES Vega-Galvez, A; Miranda, M; Bilbao-Sainz, C; Uribe, E; Lemus-Mondaca, R Article ISI SCOPUS JOURNAL OF FOOD PROCESSING AND PRESERVATION (2008)
Kinetics study of dehydration and desorption isotherms of red algae Gracilaria. Lemus, Roberto; Andrés, Ana; Pérez, Mario; Roco, Teresa; Tello, Cristian; Vega, Antonio. Article LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Mass transfer kinetics during convective drying of red pepper var. Hungarian (Capsicum annuum L.): Mathematical modeling and evaluation of kinetic parameters Vega-Galvez, A; Lemus-Mondaca, R; Bilbao-Sainz, C; Yagnam, F; Rojas A. Article ISI SCOPUS JOURNAL OF FOOD PROCESS ENGINEERING (2008)
Mathematical Modeling of Mass Transfer during Convective Dehydration of Brown Algae Macrocystis Pyrifera Vega-Galvez, A; Ayala-Aponte, A; Notte, E; De la Fuente, L; Lemus-Mondaca, R Article ISI SCOPUS DRYING TECHNOLOGY (2008)
Moisture Adsorption and Desorption Isotherms of Aloe Vera (Aloe Barbadensis Miller) and Determination of Sorption Heats Uribe, E; Miranda, M; Lemus R; Vega-Galvez, A Article ISI International Journal of Food Engineering (2008)
Moisture sorption isotherms and isosteric heat determination in Chilean papaya (Vasconcellea pubescens) Vega-Galvez, A; Palacios, M; Lemus-Mondaca, R; Passaro, C Article ISI SCOPUS QUIMICA NOVA (2008)
Hot-air drying characteristics of Aloe vera (Aloe barbadensis Miller) and influence of temperature on kinetic parameters Vega A.; Uribe, E; Lemus R; Miranda, M Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo) Vega A.; Fito P.; Andres, A; Lemus R Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2007)
Note: Moisture sorption isotherms and isosteric heat of red bell pepper (var. lamuyo) Vega-Galvez, A; Lemus-Mondaca, R; Fito P.; Andres, A Article ISI SCOPUS FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2007)
Osmostic dehydration of the chilean papaya (Vasconellea pubescens) and influence of temperature and solution concentration on the kinetic transfer of matter Vega-Galvez, A; Palacios, M; Boglio, F; Passaro, C; Jerez, C.; Lemus-Mondaca, R Article ISI SCOPUS FOOD SCIENCE AND TECHNOLOGY (2007)
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 Vega-Galvez, A; Palacios, M; Boglio, F; Jerez, C.; Lemus-Mondaca, R; Passaro, C Article FOOD SCIENCE AND TECHNOLOGY (2007)
SIMULACIÓN MATEMÁTICA DEL PROCESO DE SECADO DE LA GRACILARIA CHILENA (GRACILARIA CHILENSIS) Vega-Galvez, Antonio; Tello Ireland, Cristian; Lemus?Mondaca, Roberto Article SCIELO INGENIARE. REVISTA CHILENA DE INGENIERIA (2007)
Modelado de la Cinética de Secado de la Papaya Chilena (Vasconcellea pubescens) Vega, Antonio A; Lemus, Roberto A Article SCIELO Informaciï¿½n tecnolï¿½gica (2006)


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" Lemus-Mondaca, R; Vega-Galvez, A; Zura-Bravo, L; Kong A.-H. Letter ISI SCOPUS FOOD CHEMISTRY (2012)


Calamar gigante (Dosidicus gigas)=> Desarrollo de bioproductos marinos. FIC-R (Regional innovation fund for competitiveness) (BIP 30485942-0) Proyecto 2017-2018 Subdirector(a)
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 FONDECYT (1171305) Proyecto 2017-2019 Coinvestigador(a)
Aplicación de impregnación por altas presiones hidrostáticas (IAP) y evaluación de propiedades termofísicas en las proteínas miofibrilares de Abalón (Haliotis rufescens) deshidratado. DIULS TESIS POSTGRADO (PT15332) Proyecto 2016-2017 Director(a)
ASSESSMENT OF NUTRITIONAL CHARACTERISTICS, FUNCTIONAL PROPERTIES AND BIOLOGICAL POTENTIAL ACTIVITIES OF THREE SELECTED EDIBLE SEAWEEDS SUBJECTED TO DIFFERENT DRYING PROCESSES FONDECYT (1160597) Proyecto 2016-2019 Coinvestigador(a)
Caracterización estructural y reólogica de Jibia (Dosidicus gigas) deshidratada previamente tratados por deshidratación osmótica (DO) y altas presiones hidrostáticas (HHP). DIULS TESIS POSTGRADO (PT15331) Proyecto 2016-2017 Director(a)
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). DIULS REGULAR (PR15333) Proyecto 2015-2017 Coinvestigador(a)
Estudio experimental y modelado matemático del secado convectivo de cochayuyo (Durvillaea antárctica) DIULS REGULAR (PR15331) Proyecto 2015-2017 Coinvestigador(a)
Mejoramiento y Implementación del Laboratorio de Investigación de Análisis de Propiedades Termofísicas y Reólogicas para Alimentos y Biomateriales DIULS EQUIPAMIENTO (PEQ15331) Proyecto 2015-2016 Inv. Responsable
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 FONDECYT (1150451) Proyecto 2015-2018 Coinvestigador(a)
On studying bioactive compounds and solutions impregnation under different high pressure conditions to food products Proyecto (2014)
On studying bioactive compounds and solutions impregnation under different high pressure conditions to food products. The Matsumae International Foundation (14G21) Proyecto 2014-2014 Postdoctorado
ON STUDYING DIFFERENT HIGH PRESSURE IMPREGNATION (HPI) CONDITIONS TO DRIED SEAFOOD PRODUCTS=> INFLUENCE ON BIOCHEMICAL CHARACTERISTICS, RHEOLOGICAL AND THERMOPHYSICAL PROPERTIES, AND MASS TRANSFER KINETICS FONDECYT (1140067) Proyecto 2014-2017 Coinvestigador(a)
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. DIULS MULTIDISCIPLINAR (PMU13331) Proyecto 2013-2014 Investigador(a)
APPLICATION OF DIFFERENT DRYING METHODS TO STEVIA REBAUDIANA BERTONI LEAVES=> EFFECT ON BIOCHEMICAL CHARACTERISTICS, THERMOPHYSICAL PROPERTIES AND MODELLING OF HEAT AND MASS TRANSFER FONDECYT (1130558) Proyecto 2013-2016 Inv. Responsable
Deshidratación osmótica del abalón (Haliotis rufescens) bajo altas presiones hidrostáticas=> Evaluación de la cinética de transferencia de materia, color, textura y capacidad antioxidante. DIULS REGULAR (PR13332) Proyecto 2013-2014 Coinvestigador(a)
Influencia de la temperatura de secado sobre las cinética de secado, capacidad antioxidante, polifenoles totales y flavonoides del maqui (Aristotelia chilensis) DIULS REGULAR (PR13331) Proyecto 2013-2014 Coinvestigador(a)
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 FONDECYT (1120101) Proyecto 2012-2015 Coinvestigador(a)
Influence of high hydrostatic pressure on thermophysical properties and rheological behavior for murta pulps (Ugni molinae Turcz) DIULS REGULAR (PR12332) Proyecto 2012-2013 Inv. Responsable
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 FONDECYT (1111067) Proyecto 2011-2014 Tesista
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. INNOVA CHILE CORFO - Wageningen University Research (11CEII - Project 3 (11CEII-9568).) Proyecto 2011-2014 Investigador(a)
THEORICAL, COMPUTATIONAL AND EXPERIMENTAL STUDY OF FLUID DYNAMICS, HEAT AND MASS TRANSFER IN SOLID-LIQUID PHASE CHANGE PROBLEMS OF NON NEWTONIAN FLUIDS FONDECYT (1070186) Proyecto 2007-2011 Tesista


Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects Lemus-Mondaca, R; Vega-Galvez, A; Zura-Bravo, L; Kong A.-H. Review ISI SCOPUS FOOD CHEMISTRY (2012)

Lucía De la Fuente

DIRECTORA

ACUICULTURA Y RECURSOS AGROALIMENTARIOS

UNIVERSIDAD DE LOS LAGOS

OSORNO, Chile

Kong Ah-Hen

Académico

ICYTAL, FACULTAD CIENCIAS AGRARIAS, UNIVERSIDAD AUSTRAL DE CHILE

Valdivia, Chile

Gipsy Tabilo

Dean of Department

Food Engineering

UNIVERSIDAD DEL BIO BIO

Chillan, Chile

Ricardo Villalobos

Académico/Investigador

Ingeniería en Alimentos

University of Bio Bio

Chillán, Chile

Luis Moreno

Jornada Completa

Ciencias Básicas

UNIVERSIDAD DEL BIO-BIO

Chillan, Chile

Eduardo Notte

Vicerrector de Investigación y Postgrado

Matemáticas

UNIVERSIDAD DE LA SERENA

La Serena, Chile

Carla Delporte

Profesor titular

Química Farmacológica y Toxicológica

UNIVERSIDAD DE CHILE, FACULTAD CIENCIAS QUÍMICAS Y FARMACÉUTICAS

SANTIAGO, Chile

VILBETT BRIONES

Académico/Director de Escuela

Ingeniería en Alimentos

UNIVERSIDAD DE LA SERENA

la serena, Chile

Antonio Vega

Full Professor

Department of Food Engineering

UNIVERSIDAD DE LA SERENA

La Serena, Chile

Jaime Ortiz

Profesor Asoociado

Ciencia de los alimentos y Tecnología química

FACULTAD DE CIENCIAS QUÍMICAS Y FARMACÉUTICAS

Santiago, Chile

Enrique Martinez

Professeur

Foyer de Charite

Lambesc, Francia

NELSON MORAGA

TITULAR PROFESSOR

MECHANICAL ENGINEERING

UNIVERSIDAD DE LA SERENA

LA SERENA, Chile

Marcela Zamorano

VICEDECANA DE DOCENCIA

CIENCIAS Y TECNOLOGIA DE LOS ALIMENTOS

Universidad de Santiago de Chile

Santiago, Chile

Roberto Lemus

Assistant Professor

Food Science and Chemical Technology

Universidad de Chile

Santiago, Chile

Liliana Zura

Académica - Investigadora

Universidad Central de Chile

Santiago, Chile

Jéssica López

Profesor Asociado

ESCUELA DE ALIMENTOS

PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO

Valparaiso, Chile

Gabriela Valenzuela

Profesor del Laboratorio de Productos Naturales

Química Farmacológica y Toxicológica

Universidad de Chile

Santiago, Chile

Luis Lemus

Ph.D. Student, Geotechnical Engineering

Department of Geotechnical Engineering and Geoscience

Universitat Politecnica de Catalunya - BarcelonaTech

Barcelona, España

Diego Vasco

Profesor asociado

Departamento de Ingeniería Mecánica

Universidad de Santiago de Chile

Santiago, Chile

Issis Quispe

Academica

Ingeniería en Alimentos

universidad de La Serena

La Serena, Chile

Karina Stucken

Associate Professor

Food Engineering

Universidad de La Serena

La Serena, Chile

Patricio Oliva

Director de Escuela de Nutrición y Dietética

Nutrición y Salud Pública

Universidad del Bío Bío

Chillán, Chile

Yamira Cepero

Investigador PhD

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

María Torres

Sebastian Pizarro

PROFESOR NO JERARQUIZADO

Pontificia Universidad Católica de Valparaíso

VALPARAÍSO, Chile

Roberto Alejandro Lemus Mondaca

Líneas de Investigación

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

Assistant Professor Full Time

Research Assistant Full Time

Experiencia Profesional

Asistente de Microbiología Full Time

Inspector de Control de Calidad Full Time

Formación de Capital Humano

Premios y Distinciones

Beca Doctorado CONICYT

Beca MIF

Beca CONICYT Termino Tesis

Beca CONICYT Asistencia Congreso

Article (89)

Letter (1)

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 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)