Gases in Agro-food Processes

1st Edition - September 12, 2019
Editors: Remy Cachon, Philippe Girardon, Andree Voilley
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 2 4 6 5 - 9
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 2 5 6 1 - 8

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 ch… Read more

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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.

Preface
Rémy Cachon, Andrée Voilley and Philippe Girardon

1. INTRODUCTION

1.1. Introduction
Didier Majou

1.2. Introduction
Catherine Simoneau

1.3. Introduction
Patrick Leseuer

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)
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

7.1.4.1. Cryogenics for food freezing, chilling and temperature control applications
Philippe Girardon

7.1.4.2. Particular case of chefs "Cryogenic-Cooking"
Elisabeth Rubin

7.1.5. Temperature Control During Transport

7.1.5.1. Transport refrigeration
Gerald Cavalier

7.1.5.2. Application – Temperature control during transport
Jean-Patrice Quenedey

7.2. Modified Atmosphere Packaging and Controlled Atmosphere Packaging

7.2.1 Technologies

7.2.1.1. Gas
Dominique Ibarra

7.2.1.2. Machinery
Philippe Girardon

7.2.1.3. Packaging
Hervé Lonque and Isabelle Séverin

7.2.1.4. Active Packaging
Hidefumi Yoshii I, Hermawan Dwi Ariyanto and Neoh Tze Loon

7.2.2. MAPs and Microbial/Biochemical Stabilization of Foodstuffs

7.2.2.1. Effect of gases on microorganisms
Rémy Cachon

7.2.2.2. Effect of gases on biochemical stabilization
Philippe Cayot

7.2.2.3. Application of MAPs to perishable foods
Dominique Ibarra

7.2.2.4 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. MARKET TRENDS, PROSPECTIVE, SUSTAINABLE DEVELOPMENT, R&D PERSPECTIVES

12.1. Application and perspectives in different world regions

12.1.1. Africa
Dr Serigne Gueye Diop and Mamadou Ndiaye

12.1.2. Asia

12.1.2.1. Asia Pacific Food & Beverage Market Outlook
Caroline Moziar

12.1.2.2. Applications in Asia

12.1.2.2.1. Asia: Introduction
Yves Wache

12.1.2.2.2. Preservative technology for some Vietnamese fruits and vegetables by using controlled atmosphere (CA) and modified atmosphere packaging (MAP)
Tuan Pham Anh

12.1.2.2.3. Utilization and application of carbon dioxide recovered from beer and ethanol industry in Vietnam
Chu-Ky Son

12.1.2.2.4. 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

Conclusion
Philippe Girardon

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.