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Gases in Agro-food Processes

  • ID: 4398583
  • Book
  • September 2019
  • 722 Pages
  • Elsevier Science and Technology
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Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. Sections are dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends. Users will find this to be a valuable resource for industrial scientists and researchers in technical centers who are developing agro-food products. In addition, the book is ideal for graduate students in agro-food science, chemistry and the biosciences.

  • Explores quality, safety, regulatory aspects and market conditions, along with an industry outlook on gases used in agro-food processes
  • Presents the application areas of gases in industries and explores the basic principles for each application
  • Provides a single-volume reference on the wide range of potential uses for gases, facilitating use-case comparison and selection considerations
  • Includes sections dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends

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Preface Rémy Cachon, Andrée Voilley and Philippe Girardon

1. INTRODUCTION 1.1. Introduction Didier Majou 1.2. Introduction Catherine Simoneau 1.3. Introduction Patrick Leseuer

2. CHEMICAL AND PHYSICAL GASES PROPERTIES, GASES PRODUCTION PROCESS, UNITS 2.1 Physicochemical properties of gas Elise El Ahmar and Christophe Coquelet 2.2 Engineering issues of gas use.Gases production, cylinder filling, supply chain, on-site production, mixed gases David Brian Burgener 2.3 Special case of ozone (physicochemical properties, on-site generation technology) Mar Pérez-Calvo 2.4 Special case of sulfur dioxide Eric Poujol

3. Heat and Mass transfers
Basic Enthalpies calculation and the different thermal transfer modes Andrée Voilley, Eric Ferret and Laurent Bazinet

4. Gases Monitoring, Safety 4.1. Food safety management system
HACCP
Risk assessment Philippe Girardon 4.2. On-line and off-line gas control, leak detection Laurent Michon

5. Regulation Philippe Girardon

6. Agriculture 6.1. Animal Production 6.1.1. Anesthesia of pigs and poultries before slaughter Andrea Spizzica 6.1.2. Fish farm oxygenation Enrique Dacal 6.2. Vegetal Production 6.2.1. CO2 enrichment of greenhouses Philippe Girardon 6.2.2. Controlled atmospheres for fruit storage and ripening Anthony Keith Thompson 6.2.3. Pest control Peter Meeus 6.2.4. Algae culture Philippe Granvillain, Rayen Filali and Francis Kurz 6.2.5. Cryoconservation of seeds and embryos Clémence Lesimple

7. Food Processing: All the Food Industry Sectors 7.1. Refrigeration 7.1.1. Refrigeration process technologies Didier Coulomb 7.1.2. Carbon dioxide in closed loops Christophe Marvillet 7.1.3.  Freezing quality of foodstuffs Alain Le Bail 7.1.4 Cryogenic Refrigeration 7.1.4.1. Cryogenics for food freezing, chilling and temperature control applications Philippe Girardon 7.1.4.2. Particular case of chefs "Cryogenic-Cooking" Elisabeth Rubin 7.1.5. Temperature Control During Transport 7.1.5.1. Transport refrigeration Gerald Cavalier 7.1.5.2. Application
Temperature control during transport Jean-Patrice Quenedey 7.2. Modified Atmosphere Packaging and Controlled Atmosphere Packaging 7.2.1 Technologies 7.2.1.1. Gas Dominique Ibarra 7.2.1.2. Machinery Philippe Girardon 7.2.1.3. Packaging Hervé Lonque and Isabelle Séverin 7.2.1.4. Active Packaging Hidefumi Yoshii I, Hermawan Dwi Ariyanto and Neoh Tze Loon 7.2.2. MAPs and Microbial/Biochemical Stabilization of Foodstuffs 7.2.2.1. Effect of gases on microorganisms Rémy Cachon 7.2.2.2. Effect of gases on biochemical stabilization Philippe Cayot 7.2.2.3. Application of MAPs to perishable foods Dominique Ibarra 7.2.2.4 MAPs, risk assessment and quality control Dominique Ibarra 7.2.3. Modified Atmosphere Packaging for fruits and vegetables Anthony Keith Thompson and Phonkrit Maniwara 7.3. Gases in Enology Philippe Girardon 7.4. Gases in breweries Philippe Girardon 7.5. Liquid Food Stuffs Gas Treatments 7.5.1. Liquid food stuffs gases treatments Philippe Girardon 7.5.2. Pressurization of liquid foostuffs containers Phillip Kerckx 7.5.3. Hydrogenation Philippe Girardon 7.6. Propellant gases for aerosol containers Philippe Girardon 7.7. Supercritical CO2 in the food industry Michel Perrut and Vincent Perrut 7.8. Biotechnological Processes 7.8.1. Culture of cells and microorganisms Rémy Cachon, Eric Olmos, Nathalie Guibert and Bruno Ebel 7.8.2. Use of gases in cell preservation processes Sébastien Dupont and Laurent Beney

8. Waste water treatment Joerg Schwerdt and Markus Meier

9. Sanitation with ozone Beth Hamil and Mar Pérez-Calvo

10. CO2 blasting/cleaning/pH control in the food industry Jan L. Vansant and Ellen Heini

11. Safety application (Fire prevention and extension in refrigerated storage and grain silo) Philippe Girardon

12. MARKET TRENDS, PROSPECTIVE, SUSTAINABLE DEVELOPMENT, R&D PERSPECTIVES 12.1. Application and perspectives in different world regions 12.1.1. Africa Dr Serigne Gueye Diop and Mamadou Ndiaye 12.1.2. Asia 12.1.2.1. Asia Pacific Food & Beverage Market Outlook Caroline Moziar 12.1.2.2. Applications in Asia 12.1.2.2.1. Asia: Introduction Yves Wache 12.1.2.2.2. Preservative technology for some Vietnamese fruits and vegetables by using controlled atmosphere (CA) and modified atmosphere packaging (MAP) Tuan Pham Anh 12.1.2.2.3. Utilization and application of carbon dioxide recovered from beer and ethanol industry in Vietnam Chu-Ky Son 12.1.2.2.4. Supercritical Carbon Dioxide Extraction of Bioactives
A Southeast Asia Perspective Paul Heng 12.1.3. Europe Mia Kurek 12.1.4. South America Fabrice Vaillant Sr. and Pablo Emilio Rodriguez Fonseca 12.1.5. USA Kevin C. Spencer 12.2.  Economy of industrial gases Philippe Girardon 12.3. Sustainable development Philippe Girardon 12.4. Applications B to C (business to consumer) Philippe Girardon

Conclusion Philippe Girardon
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Cachon, Remy
Prof. Rémy Cachon has worked in the field of biotechnological processes since 1989. He is especially interested in the effects of gases on microorganisms and food quality, and in developing original processes using gases. His main fields of application are: bioreactors modeling, lactic acid fermentation, alcoholic fermentation, production of yeast biomass, lactic starters and probiotics, food quality, and modified atmosphere packaging. Prof. Cachon has managed and participated in several R&D projects (national, international, and industrial). He is also actively involved in the training and supervision of graduate students. Prof. Cachon has co-authored indexed articles, patents, technical papers, and congressional presentations. He is also regularly required as an expert for French and European research agencies.
In France, AgroSup Dijon is one of the first public "Grands Établissements" for the training of engineers in the fields of Agronomy and Agro-Food. It is part of the French Ministry of Food, Agriculture and Forestry, and of the Ministry of Higher Education and Research.
Girardon, Philippe
Philippe Girardon is an engineering graduate from Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, now part of AgroSup Dijon. He joined Air Liquide (AL) in 1979, as a Food Gases Applications R&D engineer. His early work was in Modified Atmosphere Packaging specializing in gases for sterilization and fermentation. For 39 years he has worked at AL in the Agro-Food domain ensuring Marketing and Development promote gases application technologies to AL Affiliates and customers. He is part of the internal Technical Community Leaders program as an International Fellow.
He belongs to the boards of the Professional Equipment Association and life science schools and has published several technical articles. He chaired the Food and CO2 Working Group in the European Industrial Gases Association (EIGA) in charge of watching legislation and elaborating relevant gases safety guidelines and food safety.
Voilley, Andree
Prof. Voilley is recognized worldwide for her extensive knowledge of mass transfer in small molecules, such as water or aroma, as a function of complex biological matrix structures, and their relationship with hydration level and processing. She has directed more than 50 PhD dissertations. She co-edited "Flavor: From Food to Behaviors, Wellbeing and Health” (Elsevier, 2016), and Flavour in Food (Elsevier, 2006). Prof. Voilley is Member of the French Academy of Agriculture.
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