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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 ch… Read more
LIMITED OFFER
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
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.
Industrials, researchers, technical centers targeting agro-food products development; graduate students in agro-food sciences, chemistry, and 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
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
RC
PG
AV