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Titre :	Gases in agro-food processes Ajouter au panier
Auteur(s) :	Rémy Cachon, Éditeur scientifique Philippe Girardon, Éditeur scientifique Andrée Voilley, Éditeur scientifique
Type de document :	Livre
Sujets :	Gaz ; Cryoconservation ; Transfert de masse ; Sécurité ; Agriculture ; Aliments -- Conservation ; Plantes ; Atmosphères contrôlées ; Algues -- Agriculture ; Industries agroalimentaires ; Aliments -- Réfrigération ; Transport frigorifique ; Aliments -- Emballage ; Microorganismes ; Corps gras comestibles ; Eaux usées ; Eaux usées -- Épuration ; Dioxyde de carbone ; Développement durable ; Ozone ; Dioxyde de soufre ; Transfert de chaleur ; Analyse des dangers et maîtrise des points critiques ; Réglementation ; Thermodynamique ; Bétail -- Abattage ; Pisciculture ; Cultures en serre ; Industries agroalimentaires -- Appareils et matériel -- Nettoyage
Résumé :	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.
Editeur(s) :	London : Academic Press
Date de publication :	2019
Format :	1 vol. (XXII-699 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	1. INTRODUCTION 1.1. Introduction Didier Majou 1.2. Introduction Catherine Simoneau 1.3. Introduction Patrick Lesueur 2. CHEMICAL AND PHYSICAL GASES PROPERTIES, GASES PRODUCTION PROCESS, UNITS 2.1 Physicochemical properties of gas Elise El Ahmar and Christophe Coquelet 2.2 Industrial gas manufacturing, cylinder filling, bulk installations, piping, relief devices, and security David Brian Burgener 2.3 Special[...] 1. INTRODUCTION 1.1. Introduction Didier Majou 1.2. Introduction Catherine Simoneau 1.3. Introduction Patrick Lesueur 2. CHEMICAL AND PHYSICAL GASES PROPERTIES, GASES PRODUCTION PROCESS, UNITS 2.1 Physicochemical properties of gas Elise El Ahmar and Christophe Coquelet 2.2 Industrial gas manufacturing, cylinder filling, bulk installations, piping, relief devices, and security David Brian Burgener 2.3 Special case of ozone (physicochemical properties, onsite 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. Oxygen in fish farming Enrique Dacal 6.2. Vegetal Production 6.2.1. CO2 for greenhouses Philippe Girardon 6.2.2. Controlled atmospheres for fruit and vegetable storage and ripening Tongchai Puttongsiri, 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. Liquid nitrogen a sustainable solution to cryopreserve life Clémence Lesimple, Agnès Camus, Olivier Couture, Anne Linda Van Kappel, Guy Delhomme, Andrés Gonzalez, Richard Leboucher, Christian Beau, Eric Schmitt 7. Food Processing: All the Food Industry Sectors 7.1. Refrigeration 7.1.1. Refrigeration process technologies Didier Coulomb 7.1.2. CO2 in closed loops Christophe Marvillet 7.1.3. Application-Freezing of foodstuffs Alain Le Bail, Piyush Kumar Jha 7.1.4 Cryogenic Refrigeration 7.1.4.1. Cryogenics for food freezing, chilling and temperature control applications Philippe Girardon, Caroline Moziar, Didier Pathier 7.1.4.2. Particular case of chefs "Cryogenic-Cooking" Elisabeth Rubin 7.1.5. Temperature Control During Transport 7.1.5.1. Application temperature control during transport 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. Modified atmosphere machinery Philippe Girardon, Christine Boisrobert 7.2.1.3. Packaging Hervé Lonque and Isabelle Séverin 7.2.1.4. Active Packaging Hidefumi Yoshii, Hermawan Dwi Ariyanto and Tze Loon Neoh 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 foodstuffs gases treatments Philippe Girardon 7.5.2. Pressurization of liquid foostuffs containers Phillip Kerckx 7.5.3. Hydrogenation of edible oil and starch products Philippe Girardon 7.6. Propellant gases for aerosol containers Philippe Girardon 7.7. Supercritical fluid applications 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 microorganism preservation processes Sébastien Dupont and Laurent Beney 8. WAST WATER TREATMENT 8. Gases for wastewater treatment in the food industry Joerg Schwerdt and Markus Meier 8.1 Oxygen 8.2 Carbon dioxide 8.3 Ozone 8.4 Conclusion 9 SANITATION 9. Sanitation with ozone Mar Pérez-Calvo 9.1 Introduction 9.2 Washing foodstuffs with ozonated water 9.3 Preservation of foodstuffs cold storage facilities 9.4 Ozonation in the transport of foodstuffs 9.5 Ozone in odor control 9.6 conclusion 10 PARTICULAR CO2 APPLICATIONS; CLEANING, pH CONTROL 10. CO2 blasting/cleaning/pH control in the food industry Jan L. Vansant and Ellen Heini 10.1 Introduction 10.2 Key benefits 10.3 General food industry applications 10.4 Baking 10.5 Snack foods 10.6 Borttling solutions 10.7 Wine barrels 10.8 Brewing vessels 10.9 Coffee 10.10 Dry ice availability 10.11 Continuous cleaning 10.12 Conclusion 11 GASES APPLICATIONS FOR SAFETY PREVENTION 11. Safety application fire prevention and extension in refrigerated storage and grain silo Philippe Girardon 11.1 Fire prevention through oxygen level depletion 11.2 Fire extinguishinh, fire and dust explosion prevention with nitrogen 11.3 Conclusion and perspectives 12. MARKET TRENDS, PROSPECTIVE, SUSTAINABLE DEVELOPMENT, R&D PERSPECTIVES 12.1. Application and perspectives in different world regions 12.1.1. Perspectives in Africa: market trends, prospectives, and sustainable development: what future for 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. Perspectives in Asia Yves Waché, Son Chu-Ky 12.1.2.2.2. Study and application of controlled atmosphere (CA)and modified atmosphere packaging (MAP) some vietnamese vegetebles and fruits Anh Tuan Pham 12.1.2.2.3. Utilization and application of carbon dioxide recovered from the beer and ethanol industry in Vietnam Tien-Thanh Nguyen,Phu-Ha Ho, Viet-Phu Tu, Le-Ha Quan, Son Chu-Ku 12.1.2.2.4. Supercritical Carbon Dioxide Extraction of Bioactives – A Southeast Asia Perspective Shing Ming Ooi, Paul Wan Sia Heng 12.1.3. Perspectives inEurope Mia Kurek 12.1.4. Main uses of industrial gas in Latin-America (LA) agro-industries and perspectives Fabrice Vaillant and Pablo Rodriguez Fonseca 12.1.5. Perspectives in the United States: the united states food market Kevin C. Spencer 12.2. Economy of industrial gases Philippe Girardon 12.3. Sustainable development Philippe Girardon 12.4. Business to consumer gases applications Philippe Girardon 13 CONCLUSION AND OUTLOOK 13 Conclusion and outlook Philippe Girardon 13.1 Demographics and nutritional imbalance 13.2 How to produce more 13.3 Loss reduction 13.4 Sustainability 13.5 Role of gases
Langue(s) :	Anglais
Identifiant :	978-0-12-812465-9
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200514

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