Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado

La fritura es un proceso altamente utilizado a nivel industrial y casero, el que considera someter a las grasas a temperaturas cercanas a los 200°C, con lo cual se producen complicados cambios físicos y químicos. En Chile, se utilizan para freír mantecas hidrogenadas las cuales han mostrado alto contenido en ácidos grasos trans (AGT). Este trabajo tiene como objetivo determinar los cambios en el perfil en ácidos grasos, con énfasis en AGT, de diferentes tipos de materias grasas hidrogenadas y aceites vegetales sometidos a calentamiento. Para esto se evaluó y se sometió a un ciclo de calentamiento por 50 h 7 diferentes tipos de materias grasas y como control se consideró a aceite de girasol, se evaluaron los tiempos 0, 10, 20, 30, 40 y 50 h. La composición en ácidos grasos se realizó por cromatografía gas - liquido previa preparación de los ésteres metílicos según Norma española, UNE-EN ISO 5509. Los resultados mostraron que la composición en ácidos grasos de todas las materias grasas estudiadas presentaron modificación durante el tratamiento térmico, observándose una disminución de los ácidos grasos poliinsaturados y un aumento o preservación de los ácidos grasos monoinsaturados y saturados. Los ácidos grasos trans mostraron contenidos importantes en mantecas hidrogenadas (20%), los que se mantuvieron constantes durante todo el calentamiento. El aceite de girasol y el de girasol alto oleico resultaron ser los más adecuados para freír, ya que no mostraron presencia de AGT y se mantuvieron aptos para ser utilizados hasta las 40 h de calentamiento.

Landings of European lobster (Homarus gammarus) and edible crab (Cancer pagurus) from 1615 to 2009, Helgoland, North Sea

From 2000 to 2005 about 5400 one-year-old hatchery-reared lobsters (Homarus gammarus) were tagged and released at the rocky island of Helgoland, North Sea. To date, 1-8% of the different release cohorts were recaptured in the field and 8-19% of these lobsters were recaptured from the semi-open area of the outer harbour. The recaptured lobsters indicated good development and growth conditions. The smallest berried females caught were 83 mm carapace length and 4 years old. The proportion of cultured lobsters to all measured lobsters captured around the island was 3-8% in the years 2007-2009. The population size of two cohorts was assessed using the Lincoln-Peterson method and the estimated survival rate averaged 30% and 40%. Minimum landing size of cultured lobsters was reached after 4-7 years. Cultured lobsters showed strong fidelity to their release sites, and thus remained around the island of Helgoland. A basis has been laid to enhance this endangered lobster population by means of a large scale restocking programme.

Density of alkyl esters and its mixtures

Biodiesel density is a key parameter in biodiesel simulations and process development. In this work we selected, evaluated and improved two density models, one theoretical (Rackett-Soave) and one empirical (Lapuerta's method) for methanol based biodiesels (FAME) and ethanol based biodiesel (FAEE). For this purpose, biodiesel was produced from vegetable oils (sunflower, rapeseed, soybean, olive, safflower and other two commercial mixtures of vegetable oils) and animal fats (edible and crude pork fat and beef tallow) using both methanol and ethanol for the transesterification reactions, and blended to get 21 FAME and 21 FAEE, reporting their density and detailed composition. Bibliographic data have also been used. The Rackett-Soave method has been improved by the use of a new acentric factor correlation, whereas the parameters of the empirical one are improved by considering a bigger density data bank. Results show that the evaluated models could be used to estimate the biodiesel density with a good grade of accuracy but the performed modifications improve the accuracy of the models: ARD (%) for FAME; 0.33, and FAEE; 0.26, both calculated with the modification of Rackett-Soave method and ARD (%) for FAME; 0.40 calculated with the modification of the Lapuerta's method).