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 centres 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 November 2018
- Academic Press
- Paperback ISBN:
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).
Laboratory of Microbial and Biotechnological Processes, AgroSup Dijon, Universite de Bourgogne, France
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.
AgroSup Dijon, Universite de Bourgogne, France
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.
Molecular and Food Engineering Research Group, Ecole Nationale Superieure de la Biologie Appliquee a la Nutrition et l’Alimentation (ENSBANA), Universite de Bourgogne, France