Gases in Agro-food Processes

Gases in Agro-food Processes

1st Edition - September 12, 2019

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  • Editors: Remy Cachon, Philippe Girardon, Andree Voilley
  • eBook ISBN: 9780128125618
  • Paperback ISBN: 9780128124659

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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.

Key Features

  • 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


Industrials, researchers, technical centers targeting agro-food products development; graduate students in agro-food sciences, chemistry, and biosciences

Table of Contents

  • Preface
    Rémy Cachon, Andrée Voilley and Philippe Girardon

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

    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 Cryogenics for food freezing, chilling and temperature control applications
    Philippe Girardon Particular case of chefs "Cryogenic-Cooking"
    Elisabeth Rubin
    7.1.5. Temperature Control During Transport Transport refrigeration
    Gerald Cavalier Application – Temperature control during transport
    Jean-Patrice Quenedey
    7.2. Modified Atmosphere Packaging and Controlled Atmosphere Packaging
    7.2.1 Technologies Gas
    Dominique Ibarra Machinery
    Philippe Girardon Packaging
    Hervé Lonque and Isabelle Séverin Active Packaging
    Hidefumi Yoshii I, Hermawan Dwi Ariyanto and Neoh Tze Loon
    7.2.2. MAPs and Microbial/Biochemical Stabilization of Foodstuffs Effect of gases on microorganisms
    Rémy Cachon Effect of gases on biochemical stabilization
    Philippe Cayot Application of MAPs to perishable foods
    Dominique Ibarra 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

    12.1. Application and perspectives in different world regions
    12.1.1. Africa
    Dr Serigne Gueye Diop and Mamadou Ndiaye
    12.1.2. Asia Asia Pacific Food & Beverage Market Outlook
    Caroline Moziar Applications in Asia Asia: Introduction
    Yves Wache Preservative technology for some Vietnamese fruits and vegetables by using controlled atmosphere (CA) and modified atmosphere packaging (MAP)
    Tuan Pham Anh Utilization and application of carbon dioxide recovered from beer and ethanol industry in Vietnam
    Chu-Ky Son 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

    Philippe Girardon

Product details

  • No. of pages: 722
  • Language: English
  • Copyright: © Academic Press 2019
  • Published: September 12, 2019
  • Imprint: Academic Press
  • eBook ISBN: 9780128125618
  • Paperback ISBN: 9780128124659

About the Editors

Remy Cachon

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.

Affiliations and Expertise

AgroSup Dijon, Université Bourgogne Franche-Comté, France

Philippe Girardon

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.

Affiliations and Expertise

Air Liquide, France Food Processing, Microbiology, Fermentation, Cryogenics, Food Packaging, Gases Handling, Food Gases Application Technologies, Trainings, Knowledge management.

Andree Voilley

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.

Affiliations and Expertise

Emeritus Professor, AgroSup Dijon, Université Bourgogne Franche-Comté, France.

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