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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
Industrials, researchers, technical centers targeting agro-food products development; graduate students in agro-food sciences, chemistry, and biosciences
Rémy Cachon, Andrée Voilley and Philippe Girardon
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)
2.4 Special case of sulfur dioxide
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
4.2. On-line and off-line gas control, leak detection
6.1. Animal Production
6.1.1. Anesthesia of pigs and poultries before slaughter
6.1.2. Fish farm oxygenation
6.2. Vegetal Production
6.2.1. CO2 enrichment of greenhouses
6.2.2. Controlled atmospheres for fruit storage and ripening
Anthony Keith Thompson
6.2.3. Pest control
6.2.4. Algae culture
Philippe Granvillain, Rayen Filali and Francis Kurz
6.2.5. Cryoconservation of seeds and embryos
7. Food Processing: All the Food Industry Sectors
7.1.1. Refrigeration process technologies
7.1.2. Carbon dioxide in closed loops
7.1.3. Freezing quality of foodstuffs
Alain Le Bail
7.1.4 Cryogenic Refrigeration
220.127.116.11. Cryogenics for food freezing, chilling and temperature control applications
18.104.22.168. Particular case of chefs "Cryogenic-Cooking"
7.1.5. Temperature Control During Transport
22.214.171.124. Transport refrigeration
126.96.36.199. Application – Temperature control during transport
7.2. Modified Atmosphere Packaging and Controlled Atmosphere Packaging
Hervé Lonque and Isabelle Séverin
188.8.131.52. Active Packaging
Hidefumi Yoshii I, Hermawan Dwi Ariyanto and Neoh Tze Loon
7.2.2. MAPs and Microbial/Biochemical Stabilization of Foodstuffs
184.108.40.206. Effect of gases on microorganisms
220.127.116.11. Effect of gases on biochemical stabilization
18.104.22.168. Application of MAPs to perishable foods
22.214.171.124 MAPs, risk assessment and quality control
7.2.3. Modified Atmosphere Packaging for fruits and vegetables
Anthony Keith Thompson and Phonkrit Maniwara
7.3. Gases in Enology
7.4. Gases in breweries
7.5. Liquid Food Stuffs Gas Treatments
7.5.1. Liquid food stuffs gases treatments
7.5.2. Pressurization of liquid foostuffs containers
7.6. Propellant gases for aerosol containers
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)
12. MARKET TRENDS, PROSPECTIVE, SUSTAINABLE DEVELOPMENT, R&D PERSPECTIVES
12.1. Application and perspectives in different world regions
Dr Serigne Gueye Diop and Mamadou Ndiaye
126.96.36.199. Asia Pacific Food & Beverage Market Outlook
188.8.131.52. Applications in Asia
184.108.40.206.1. Asia: Introduction
220.127.116.11.2. Preservative technology for some Vietnamese fruits and vegetables by using controlled atmosphere (CA) and modified atmosphere packaging (MAP)
Tuan Pham Anh
18.104.22.168.3. Utilization and application of carbon dioxide recovered from beer and ethanol industry in Vietnam
22.214.171.124.4. Supercritical Carbon Dioxide Extraction of Bioactives – A Southeast Asia Perspective
12.1.4. South America
Fabrice Vaillant Sr. and Pablo Emilio Rodriguez Fonseca
Kevin C. Spencer
12.2. Economy of industrial gases
12.3. Sustainable development
12.4. Applications B to C (business to consumer)
- No. of pages:
- © Academic Press 2019
- 12th September 2019
- Academic Press
- Paperback ISBN:
- eBook 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.
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