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
Industrials, researchers, technical centers targeting agro-food products development; graduate students in agro-food sciences, chemistry, and biosciences
Section 1: Introduction by outstanding contributors
Section 2: Chemical and physical gases properties, gases production process, units
Section 3: Gases monitoring, safety
Section 4: Regulation
Section 5: Heat and Mass transfer
Section 6: Agriculture
Section 7: Food Processing
Section 8: Waste water treatment
Section 9: CO2 blasting for cleaning
Section 10: Safety application
Section 11: Market trends, prospects, sustainable development, R&D perspectives
- No. of pages:
- © Academic Press 2019
- 1st May 2019
- Academic Press
- Paperback ISBN:
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.
AgroSup Dijon, Université Bourgogne Franche-Comté, France
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.
Air Liquide, France Food Processing, Microbiology, Fermentation, Cryogenics, Food Packaging, Gases Handling, Food Gases Application Technologies, Trainings, Knowledge management.
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.
Emeritus Professor, AgroSup Dijon, Université Bourgogne Franche-Comté, France.