Ignacio Blanco Medina

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Chilled (0, 2, 6, 10, 13 and 15 days) and frozen (0, 0.5, 2, 4, 8 and 12 months) sardines were used to determine the influence of such storage times of fish over the quality of the final canned product. Traditional determinations of lipid quality (free fatty acids content, thiobarbituric acid index and polyene index) were studied and compared with the(More)
The damage to tuna fish lipids induced by cooking was investigated in the Thunnus obesus and Th. thynnus varieties, using conventional and fluorescence detection methods, and the results were compared. As a consequence of thermal processing, the peaks at longer wavelengths increased, which correlated with other conventional indices of lipid damage (i.e.(More)
A review of the diffusion coefficients for solutes in supercritical fluids as reported in the literature is presented together with the correlation methods applied by the authors for modeling the experimentally determined data. Supercritical carbon dioxide has been the preferred solvent in most of the systems investigated, although other solvents at(More)
The binary diffusion of 1,2-diethylbenzene, 1,4-diethylbenzene, 5-tert-butyl-m-xylene and phenylacetylene at infinite dilution in supercritical carbon dioxide were measured between 15.0 and 35.0 MPa and in the temperature range of 313.16 to 333.16K by the Taylor-Aris chromatographic method. The effect of temperature, pressure, viscosity and density was(More)
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