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The Resource Gases in agro-food processes, edited by Remy Cachon, Philippe Girardon, Andree Voilley

Gases in agro-food processes, edited by Remy Cachon, Philippe Girardon, Andree Voilley

Label
Gases in agro-food processes
Title
Gases in agro-food processes
Statement of responsibility
edited by Remy Cachon, Philippe Girardon, Andree Voilley
Contributor
Editor
Subject
Genre
Language
eng
Summary
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. --
Assigning source
Provided by publisher
Cataloging source
OPELS
Dewey number
363.738746
Index
no index present
LC call number
TD885.5.G73
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
  • Cachon, Remy
  • Girardon, Philippe
  • Voilley, Andrée.
http://library.link/vocab/subjectName
  • Greenhouse gases
  • Agriculture
  • Food industry and trade
  • Agriculture
  • Food industry and trade
  • Greenhouse gases
Label
Gases in agro-food processes, edited by Remy Cachon, Philippe Girardon, Andree Voilley
Instantiates
Publication
Antecedent source
unknown
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
<P>Preface <i>Rémy Cachon, Andrée Voilley and Philippe Girardon</i></p> <p> <i>1. INTRODUCTION </i>1.1. Introduction <i>Didier Majou</i> 1.2. Introduction <i>Catherine Simoneau</i> 1.3. Introduction <i>Patrick Leseuer</i></p> <p> 2. CHEMICAL AND PHYSICAL GASES PROPERTIES, GASES PRODUCTION PROCESS, UNITS 2.1 Physicochemical properties of gas <i>Elise El Ahmar and Christophe Coquelet</i> 2.2 Engineering issues of gas use.Gases production, cylinder filling, supply chain, on-site production, mixed gases <i>David Brian Burgener</i> 2.3 Special case of ozone (physicochemical properties, on-site generation technology) <i>Mar Pérez-Calvo</i> 2.4 Special case of sulfur dioxide <i>Eric Poujol</i></p><i></i> <p> 3. Heat and Mass transfers -- Basic Enthalpies calculation and the different thermal transfer modes Andrée Voilley, Eric Ferret and Laurent Bazinet</p> <p> 4. Gases Monitoring, Safety 4.1. Food safety management system -- HACCP -- Risk assessment <i>Philippe Girardon</i> 4.2. On-line and off-line gas control, leak detection <i>Laurent Michon</i></p><i></i> <p> 5. Regulation <i>Philippe Girardon</i></p> <p> 6. Agriculture <b>6.1. Animal Production</b> 6.1.1. Anesthesia of pigs and poultries before slaughter <i>Andrea Spizzica</i> 6.1.2. Fish farm oxygenation <i>Enrique Dacal</i> <b>6.2. Vegetal Production</b> 6.2.1. CO2 enrichment of greenhouses <i>Philippe Girardon</i> 6.2.2. Controlled atmospheres for fruit storage and ripening <i>Anthony Keith Thompson</i> 6.2.3. Pest control <i>Peter Meeus </i>6.2.4. Algae culture <i>Philippe Granvillain, Rayen Filali and Francis Kurz</i> 6.2.5. Cryoconservation of seeds and embryos <i>Clémence Lesimple</i></p><i> <p> </i>7. Food Processing: All the Food Industry Sectors <b>7.1. Refrigeration</b> 7.1.1. Refrigeration process technologies <i>Didier Coulomb</i> <b>7.1.2. Carbon dioxide in closed loops</b> <i>Christophe Marvillet</i> <b>7.1.3. Freezing quality of foodstuffs</b> <i>Alain Le Bail</i> <b>7.1.4 Cryogenic Refrigeration</b> 7.1.4.1. Cryogenics for food freezing, chilling and temperature control applications <i>Philippe Girardon</i> 7.1.4.2. Particular case of chefs "Cryogenic-Cooking" <i>Elisabeth Rubin</i> <b>7.1.5. Temperature Control During Transport </b>7.1.5.1. Transport refrigeration <i>Gerald Cavalier</i> 7.1.5.2. Application -- Temperature control during transport <i>Jean-Patrice Quenedey</i> <b>7.2. Modified Atmosphere Packaging and Controlled Atmosphere Packaging</b> 7.2.1 Technologies 7.2.1.1. Gas <i>Dominique Ibarra</i> 7.2.1.2. Machinery <i>Philippe Girardon </i>7.2.1.3. Packaging <i>Hervé Lonque and Isabelle Séverin</i> 7.2.1.4. Active Packaging <i>Hidefumi Yoshii I, Hermawan Dwi Ariyanto and Neoh Tze Loon </i>7.2.2. MAPs and Microbial/Biochemical Stabilization of Foodstuffs 7.2.2.1. Effect of gases on microorganisms <i>Rémy Cachon</i> 7.2.2.2. Effect of gases on biochemical stabilization <i>Philippe Cayot</i> 7.2.2.3. Application of MAPs to perishable foods <i>Dominique Ibarra</i> 7.2.2.4 MAPs, risk assessment and quality control <i>Dominique Ibarra</i> 7.2.3. Modified Atmosphere Packaging for fruits and vegetables <i>Anthony Keith Thompson and Phonkrit Maniwara</i> 7.3. Gases in Enology <i>Philippe Girardon</i> 7.4. Gases in breweries <i>Philippe Girardon</i> 7.5. Liquid Food Stuffs Gas Treatments 7.5.1. Liquid food stuffs gases treatments <i>Philippe Girardon </i>7.5.2. Pressurization of liquid foostuffs containers <i>Phillip Kerckx</i> 7.5.3. Hydrogenation <i>Philippe Girardon</i> 7.6. Propellant gases for aerosol containers <i>Philippe Girardon </i>7.7. Supercritical CO2 in the food industry <i>Michel Perrut and Vincent Perrut</i> 7.8. Biotechnological Processes 7.8.1. Culture of cells and microorganisms <i>Rémy Cachon, Eric Olmos, Nathalie Guibert and Bruno Ebel</i> 7.8.2. Use of gases in cell preservation processes <i>Sébastien Dupont and Laurent Beney</i> </p> <p>8. Waste water treatment <i>Joerg Schwerdt and Markus Meier</i></p><i></i> <p> 9. Sanitation with ozone <i>Beth Hamil and Mar Pérez-Calvo</i></p><i></i> <p> 10. CO2 blasting/cleaning/pH control in the food industry <i>Jan L. Vansant and Ellen Heini</i></p><i></i> <p> 11. Safety application (Fire prevention and extension in refrigerated storage and grain silo) <i>Philippe Girardon</i></p><i></i> <p> 12. MARKET TRENDS, PROSPECTIVE, SUSTAINABLE DEVELOPMENT, R&D PERSPECTIVES 12.1. Application and perspectives in different world regions 12.1.1. Africa <i>Dr Serigne Gueye Diop and Mamadou Ndiaye</i> 12.1.2. Asia 12.1.2.1. Asia Pacific Food & Beverage Market Outlook <i>Caroline Moziar</i> 12.1.2.2. Applications in Asia 12.1.2.2.1. Asia: Introduction <i>Yves Wache</i> 12.1.2.2.2. Preservative technology for some Vietnamese fruits and vegetables by using controlled atmosphere (CA) and modified atmosphere packaging (MAP) <i>Tuan Pham Anh</i> 12.1.2.2.3. Utilization and application of carbon dioxide recovered from beer and ethanol industry in Vietnam <i>Chu-Ky Son</i> 12.1.2.2.4. Supercritical Carbon Dioxide Extraction of Bioactives -- A Southeast Asia Perspective <i>Paul Heng</i> 12.1.3. Europe <i>Mia Kurek</i> 12.1.4. South America <i>Fabrice Vaillant Sr. and Pablo Emilio Rodriguez Fonseca</i> 12.1.5. USA <i>Kevin C. Spencer</i> 12.2. Economy of industrial gases <i>Philippe Girardon</i> 12.3. Sustainable development <i>Philippe Girardon</i> 12.4. Applications B to C (business to consumer) <i>Philippe Girardon</i></p> <p><i></i> Conclusion <i>Philippe Girardon</i></p>
Dimensions
unknown
Extent
1 online resource (1 volume)
File format
unknown
Form of item
online
Isbn
9780128125618
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
Online access with subscription: Elsevier (Sciencedirect Freedom Collection)
http://library.link/vocab/ext/overdrive/overdriveId
9780128125618
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • on1122564289
  • (OCoLC)1122564289
Label
Gases in agro-food processes, edited by Remy Cachon, Philippe Girardon, Andree Voilley
Publication
Antecedent source
unknown
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
<P>Preface <i>Rémy Cachon, Andrée Voilley and Philippe Girardon</i></p> <p> <i>1. INTRODUCTION </i>1.1. Introduction <i>Didier Majou</i> 1.2. Introduction <i>Catherine Simoneau</i> 1.3. Introduction <i>Patrick Leseuer</i></p> <p> 2. CHEMICAL AND PHYSICAL GASES PROPERTIES, GASES PRODUCTION PROCESS, UNITS 2.1 Physicochemical properties of gas <i>Elise El Ahmar and Christophe Coquelet</i> 2.2 Engineering issues of gas use.Gases production, cylinder filling, supply chain, on-site production, mixed gases <i>David Brian Burgener</i> 2.3 Special case of ozone (physicochemical properties, on-site generation technology) <i>Mar Pérez-Calvo</i> 2.4 Special case of sulfur dioxide <i>Eric Poujol</i></p><i></i> <p> 3. Heat and Mass transfers -- Basic Enthalpies calculation and the different thermal transfer modes Andrée Voilley, Eric Ferret and Laurent Bazinet</p> <p> 4. Gases Monitoring, Safety 4.1. Food safety management system -- HACCP -- Risk assessment <i>Philippe Girardon</i> 4.2. On-line and off-line gas control, leak detection <i>Laurent Michon</i></p><i></i> <p> 5. Regulation <i>Philippe Girardon</i></p> <p> 6. Agriculture <b>6.1. Animal Production</b> 6.1.1. Anesthesia of pigs and poultries before slaughter <i>Andrea Spizzica</i> 6.1.2. Fish farm oxygenation <i>Enrique Dacal</i> <b>6.2. Vegetal Production</b> 6.2.1. CO2 enrichment of greenhouses <i>Philippe Girardon</i> 6.2.2. Controlled atmospheres for fruit storage and ripening <i>Anthony Keith Thompson</i> 6.2.3. Pest control <i>Peter Meeus </i>6.2.4. Algae culture <i>Philippe Granvillain, Rayen Filali and Francis Kurz</i> 6.2.5. Cryoconservation of seeds and embryos <i>Clémence Lesimple</i></p><i> <p> </i>7. Food Processing: All the Food Industry Sectors <b>7.1. Refrigeration</b> 7.1.1. Refrigeration process technologies <i>Didier Coulomb</i> <b>7.1.2. Carbon dioxide in closed loops</b> <i>Christophe Marvillet</i> <b>7.1.3. Freezing quality of foodstuffs</b> <i>Alain Le Bail</i> <b>7.1.4 Cryogenic Refrigeration</b> 7.1.4.1. Cryogenics for food freezing, chilling and temperature control applications <i>Philippe Girardon</i> 7.1.4.2. Particular case of chefs "Cryogenic-Cooking" <i>Elisabeth Rubin</i> <b>7.1.5. Temperature Control During Transport </b>7.1.5.1. Transport refrigeration <i>Gerald Cavalier</i> 7.1.5.2. Application -- Temperature control during transport <i>Jean-Patrice Quenedey</i> <b>7.2. Modified Atmosphere Packaging and Controlled Atmosphere Packaging</b> 7.2.1 Technologies 7.2.1.1. Gas <i>Dominique Ibarra</i> 7.2.1.2. Machinery <i>Philippe Girardon </i>7.2.1.3. Packaging <i>Hervé Lonque and Isabelle Séverin</i> 7.2.1.4. Active Packaging <i>Hidefumi Yoshii I, Hermawan Dwi Ariyanto and Neoh Tze Loon </i>7.2.2. MAPs and Microbial/Biochemical Stabilization of Foodstuffs 7.2.2.1. Effect of gases on microorganisms <i>Rémy Cachon</i> 7.2.2.2. Effect of gases on biochemical stabilization <i>Philippe Cayot</i> 7.2.2.3. Application of MAPs to perishable foods <i>Dominique Ibarra</i> 7.2.2.4 MAPs, risk assessment and quality control <i>Dominique Ibarra</i> 7.2.3. Modified Atmosphere Packaging for fruits and vegetables <i>Anthony Keith Thompson and Phonkrit Maniwara</i> 7.3. Gases in Enology <i>Philippe Girardon</i> 7.4. Gases in breweries <i>Philippe Girardon</i> 7.5. Liquid Food Stuffs Gas Treatments 7.5.1. Liquid food stuffs gases treatments <i>Philippe Girardon </i>7.5.2. Pressurization of liquid foostuffs containers <i>Phillip Kerckx</i> 7.5.3. Hydrogenation <i>Philippe Girardon</i> 7.6. Propellant gases for aerosol containers <i>Philippe Girardon </i>7.7. Supercritical CO2 in the food industry <i>Michel Perrut and Vincent Perrut</i> 7.8. Biotechnological Processes 7.8.1. Culture of cells and microorganisms <i>Rémy Cachon, Eric Olmos, Nathalie Guibert and Bruno Ebel</i> 7.8.2. Use of gases in cell preservation processes <i>Sébastien Dupont and Laurent Beney</i> </p> <p>8. Waste water treatment <i>Joerg Schwerdt and Markus Meier</i></p><i></i> <p> 9. Sanitation with ozone <i>Beth Hamil and Mar Pérez-Calvo</i></p><i></i> <p> 10. CO2 blasting/cleaning/pH control in the food industry <i>Jan L. Vansant and Ellen Heini</i></p><i></i> <p> 11. Safety application (Fire prevention and extension in refrigerated storage and grain silo) <i>Philippe Girardon</i></p><i></i> <p> 12. MARKET TRENDS, PROSPECTIVE, SUSTAINABLE DEVELOPMENT, R&D PERSPECTIVES 12.1. Application and perspectives in different world regions 12.1.1. Africa <i>Dr Serigne Gueye Diop and Mamadou Ndiaye</i> 12.1.2. Asia 12.1.2.1. Asia Pacific Food & Beverage Market Outlook <i>Caroline Moziar</i> 12.1.2.2. Applications in Asia 12.1.2.2.1. Asia: Introduction <i>Yves Wache</i> 12.1.2.2.2. Preservative technology for some Vietnamese fruits and vegetables by using controlled atmosphere (CA) and modified atmosphere packaging (MAP) <i>Tuan Pham Anh</i> 12.1.2.2.3. Utilization and application of carbon dioxide recovered from beer and ethanol industry in Vietnam <i>Chu-Ky Son</i> 12.1.2.2.4. Supercritical Carbon Dioxide Extraction of Bioactives -- A Southeast Asia Perspective <i>Paul Heng</i> 12.1.3. Europe <i>Mia Kurek</i> 12.1.4. South America <i>Fabrice Vaillant Sr. and Pablo Emilio Rodriguez Fonseca</i> 12.1.5. USA <i>Kevin C. Spencer</i> 12.2. Economy of industrial gases <i>Philippe Girardon</i> 12.3. Sustainable development <i>Philippe Girardon</i> 12.4. Applications B to C (business to consumer) <i>Philippe Girardon</i></p> <p><i></i> Conclusion <i>Philippe Girardon</i></p>
Dimensions
unknown
Extent
1 online resource (1 volume)
File format
unknown
Form of item
online
Isbn
9780128125618
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
Online access with subscription: Elsevier (Sciencedirect Freedom Collection)
http://library.link/vocab/ext/overdrive/overdriveId
9780128125618
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • on1122564289
  • (OCoLC)1122564289

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