Gases in Agro-Food Processes - 1st Edition - ISBN: 9780128124659

Gases in Agro-Food Processes

1st Edition

Authors: Remy Cachon Philippe Girardon Andree Voilley
Paperback ISBN: 9780128124659
Imprint: Academic Press
Published Date: 1st June 2018
Page Count: 680
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Description

Gases in Agro-Food Processes is the ultimate reference book covering all applications of gases in Agro-Food processes, from the farm to the fork. The book contains up-to-date scientific and practical data on gas uses in agro-food processes. Divided into 11 sections, the title covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. The book includes sections dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends. This book serves as a valuable resource for industrial scientists and researchers in technical centers developing agro-food products and graduate students in agro-food sciences, chemistry and the biosciences.

Key Features

  • Explores the quality, safety and regulatory aspects, as well as market conditions and industry outlook, of 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 of 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.

Readership

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

Table of Contents

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, prospective, sustainable development, R&D perspectives

Details

No. of pages:
680
Language:
English
Copyright:
© Academic Press 2018
Published:
Imprint:
Academic Press
Paperback ISBN:
9780128124659

About the Author

Remy Cachon

AgroSup Dijon is one of the first public "Grands Établissements" for the training of engineers in the fields of agronomy and agri-food in France (200 engineering graduates a year). It is part of the French Ministry of Food, Agriculture and Forestry, and of the Ministry of Higher Education and Research. http://www.agrosupdijon.fr/

Prof. Rémy Cachon works in the field of food processes since 1989 (PhD thesis in 1993). He is especially interested in the effects of gases on microorganisms and food quality, and in developing original processes using reducing gases. The main field of application are: modified atmosphere packaging, lactic acid fermentation, alcoholic fermentation, production of yeast biomass, lactic starters and probiotics. He is author of 51 research papers, 10 chapters of book, 6 patents and 97 communications. He has managing and participation in 18 R&D projects (national, international, industrial). He is deputy director of the laboratory Microbial and Biotechnological Processes (AgroSup Dijon, University of Burgundy, http://www.umr-pam.fr/equipes-de-umr-pam/pmb.html), a part of his activity is thus to manage contracts and carry out a scientific animation within the laboratory. He has previously managed 14 Ph.D students. In France, he is expert for the French Agency for Food, Environmental and Occupational Health & Safety (ANSES), in Europe, he is expert for the Research Executive Agency (REA).

Affiliations and Expertise

Laboratory of Microbial and Biotechnological Processes, AgroSup Dijon, Universite de Bourgogne, France

Philippe Girardon

Philippe Girardon, engineer graduate from Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation (now AgroSup Dijon) joined the R&D Department of Air Liquide (AL) in 1979 as a Food Application engineer. His early work was Modified Atmosphere Packaging, an emerging technology at this time, sterilization and fermentations. In 1984 he moved to the Corporate Marketing of the Group to promote these applications through the AL subsidiaries. Then he came back in 1987 to R&D in order to lead the Bio-life team. After other positions in R&D and Marketing, he joined the French AL operation in 1995 as Food Market Manager. He had occasion to participate in the implementation of many new food processing gas applications on the field. In 2006, he was in charge of the Food and Pharma Markets in the AL organization.. His further mission was particularly to introduce fluent Knowledge Management including Training Modules program within the Group. Currently he is in the Central support to the in house worldwide organizations.

He belongs to the boards of some professional equipment associations and Schools and published several technical articles. He chairs the Food and CO2 Working Group in the European Industrial Gases Association (EIGA) in order to watch Legislation and elaborate the relevant food safety guidelines.

Affiliations and Expertise

AgroSup Dijon, Universite de Bourgogne, France

Andree Voilley

Prof. Voilley is the Director of the Molecular and Food Engineering Research Group in the Ecole Nationale Supérieure de la Biologie Appliquée à la Nutrition et l’Alimentation (ENSBANA) at the Université de Bourgogne.

Affiliations and Expertise

Molecular and Food Engineering Research Group, Ecole Nationale Superieure de la Biologie Appliquee a la Nutrition et l’Alimentation (ENSBANA), Universite de Bourgogne, France