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gci@uaslp.mx
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Researcher profile


Miguel Ángel Ruiz Cabrera

Personal Data:
Academic Degree:  PhD Degree
SNI Level: II
Institutional Data:
Affiliation: Faculty of Chemistry

Office Address: Av. Dr. Manuel Nava 6 CP. 78210 San Luis Potosi
Phone Number: (+52) 8262300646
Ext.: 6463
Email: mruiz@uaslp.mx
  1. PhD Degree in Doctor Philosophia (Food Science)
    UNIVERSITE BLAISE PASCAL-CLERMONT II
  2. Master's Degree in Master of Science (Food Science)
    Instituto Tecnológico de Veracruz
  3. Bachelor's Degree in Biochemical Engineer
    Instituto Tecnológico de Tuxtla Gutiérrez

I studied a degree in Biochemical Engineering (1987-991) and a Master in Food Science (1992-995) both, at the National Institute of Technology of Mexico. Subsequently, I carried out a PhD in Food Science (1995-1999) at the University of Blaise Pascal Clermonf-Ferrand, France. I have made a sabbatical stay (2013-2014) in the Department of Food Science and Human Nutrition at the University of Illinois Urbana-Champaign USA. I am a research professor at the Department of Chemical Sciences where I teach the subjects of Thermodynamics, Transport phenomena, Mass and Energy Balances, Physical-Chemistry of biomolecules for undergraduate and graduate students. Regarding my research topics, they are focused to: (i) the study of phase/ state transitions and developing of state diagrams of food products containing freezable and unfreezable water to predict and optimize processing and/or storage procedures for fresh, concentrated and dehydrated foods, (ii) to the design and implementation of conventional and novel drying methods such as hot air, spray drying, superheated steam drying, hybrid methods, solar energy for the use of fruits and vegetables from the region.


Personal Researchs Interest
  1. Conventional and novel drying techniques (hot-air, osmotic, spray-drying, hybrid drying, solar drying and superheated steam drying) for fruits and vegetables
  2. Phase and state transitions in food systems (model food systems, fruits and vegetables)
  3. Determination and analysis of thermal properties (Cp, k, ) in food systems by calorimetric measurements
  4. Microencapsulation of functional and/or bioactive ingredients
Research Interests of Research Group
  1. ROL DE LOS CRIOPROTECTORES EN LOS ESTADOS DE EQUILIBRIO/NO EQUILIBRIO Y TRANSICION VITREA DE MATRICES MAXIMAMENTE CRIOCONCENTRADAS A BASE DE CARBOHIDRATOS-PROTEÍNAS
    01/06/2019 - 31/05/2021
    CONACYT
  2. EFECTO DE CRIOPROTECTORES DE ALTO Y BAJO PESO MOLECULAR SOBRE LOS ESTADOS DE EQUILIBRIO Y NO EQUILIBRIO DE SISTEMAS MODELO Y NATURALES RICOS EN CARBOHIDRATOS
    01/08/2018 - 01/08/2019
    FAI-UASLP
  3. TRANSICIONES TÉRMICAS Y DIAGRAMAS DE ESTADO EN SISTEMAS MULTICOMPONENTES: AGUA-CARBOHIDRATOS
    01/08/2012 - 01/08/2016
    CONACYT