Gases in Agro-food Processes

<p>Preface<br>Rémy Cachon, Andrée Voilley and Philippe Girardon</p> <p><br>1. INTRODUCTION<br>1.1. Introduction<br>Didier Majou<br>1.2. Introduction<br>Catherine Simoneau<br>1.3. Introduction<br>Patrick Leseuer</p> <p><br>2. CHEMICAL AND PHYSICAL GASES PROPERTIES, GASES PRODUCTION PROCESS, UNITS<br>2.1 Physicochemical properties of gas<br>Elise El Ahmar and Christophe Coquelet<br>2.2 Engineering issues of gas use.Gases production, cylinder filling, supply chain, on-site production, mixed gases<br>David Brian Burgener<br>2.3 Special case of ozone (physicochemical properties, on-site generation technology)<br>Mar Pérez-Calvo<br>2.4 Special case of sulfur dioxide<br>Eric Poujol</p> <p><br>3. Heat and Mass transfers - Basic Enthalpies calculation and the different thermal transfer modes<br>Andrée Voilley, Eric Ferret and Laurent Bazinet</p> <p><br>4. Gases Monitoring, Safety<br>4.1. Food safety management system - HACCP - Risk assessment<br>Philippe Girardon<br>4.2. On-line and off-line gas control, leak detection<br>Laurent Michon</p> <p><br>5. Regulation<br>Philippe Girardon</p> <p><br>6. Agriculture<br>6.1. Animal Production<br>6.1.1. Anesthesia of pigs and poultries before slaughter<br>Andrea Spizzica<br>6.1.2. Fish farm oxygenation <br>Enrique Dacal<br>6.2. Vegetal Production<br>6.2.1. CO2 enrichment of greenhouses<br>Philippe Girardon<br>6.2.2. Controlled atmospheres for fruit storage and ripening<br>Anthony Keith Thompson<br>6.2.3. Pest control<br>Peter Meeus<br>6.2.4. Algae culture<br>Philippe Granvillain, Rayen Filali and Francis Kurz<br>6.2.5. Cryoconservation of seeds and embryos<br>Clémence Lesimple</p> <p><br>7. Food Processing: All the Food Industry Sectors<br>7.1. Refrigeration<br>7.1.1. Refrigeration process technologies<br>Didier Coulomb<br>7.1.2. Carbon dioxide in closed loops<br>Christophe Marvillet<br>7.1.3.  Freezing quality of foodstuffs<br>Alain Le Bail<br>7.1.4 Cryogenic Refrigeration<br>7.1.4.1. Cryogenics for food freezing, chilling and temperature control applications<br>Philippe Girardon<br>7.1.4.2. Particular case of chefs "Cryogenic-Cooking" <br>Elisabeth Rubin<br>7.1.5. Temperature Control During Transport <br>7.1.5.1. Transport refrigeration <br>Gerald Cavalier<br>7.1.5.2. Application – Temperature control during transport<br>Jean-Patrice Quenedey<br>7.2. Modified Atmosphere Packaging and Controlled Atmosphere Packaging<br>7.2.1 Technologies<br>7.2.1.1. Gas<br>Dominique Ibarra<br>7.2.1.2. Machinery<br>Philippe Girardon<br>7.2.1.3. Packaging<br>Hervé Lonque and Isabelle Séverin<br>7.2.1.4. Active Packaging<br>Hidefumi Yoshii I, Hermawan Dwi Ariyanto and Neoh Tze Loon<br>7.2.2. MAPs and Microbial/Biochemical Stabilization of Foodstuffs<br>7.2.2.1. Effect of gases on microorganisms<br>Rémy Cachon<br>7.2.2.2. Effect of gases on biochemical stabilization<br>Philippe Cayot<br>7.2.2.3. Application of MAPs to perishable foods <br>Dominique Ibarra<br>7.2.2.4 MAPs, risk assessment and quality control<br>Dominique Ibarra<br>7.2.3. Modified Atmosphere Packaging for fruits and vegetables<br>Anthony Keith Thompson and Phonkrit Maniwara<br>7.3. Gases in Enology<br>Philippe Girardon<br>7.4. Gases in breweries<br>Philippe Girardon<br>7.5. Liquid Food Stuffs Gas Treatments<br>7.5.1. Liquid food stuffs gases treatments<br>Philippe Girardon<br>7.5.2. Pressurization of liquid foostuffs containers<br>Phillip Kerckx<br>7.5.3. Hydrogenation<br>Philippe Girardon<br>7.6. Propellant gases for aerosol containers<br>Philippe Girardon<br>7.7. Supercritical CO2 in the food industry<br>Michel Perrut and Vincent Perrut<br>7.8. Biotechnological Processes<br>7.8.1. Culture of cells and microorganisms<br>Rémy Cachon, Eric Olmos, Nathalie Guibert and Bruno Ebel<br>7.8.2. Use of gases in cell preservation processes<br>Sébastien Dupont and Laurent Beney<br></p> <p>8. Waste water treatment<br>Joerg Schwerdt and Markus Meier</p> <p><br>9. Sanitation with ozone<br>Beth Hamil and Mar Pérez-Calvo</p> <p><br>10. CO2 blasting/cleaning/pH control in the food industry<br>Jan L. Vansant and Ellen Heini</p> <p><br>11. Safety application (Fire prevention and extension in refrigerated storage and grain silo)<br>Philippe Girardon</p> <p><br>12. MARKET TRENDS, PROSPECTIVE, SUSTAINABLE DEVELOPMENT, R&D PERSPECTIVES<br>12.1. Application and perspectives in different world regions<br>12.1.1. Africa<br>Dr Serigne Gueye Diop and Mamadou Ndiaye<br>12.1.2. Asia<br>12.1.2.1. Asia Pacific Food & Beverage Market Outlook<br>Caroline Moziar<br>12.1.2.2. Applications in Asia<br>12.1.2.2.1. Asia: Introduction<br>Yves Wache<br>12.1.2.2.2. Preservative technology for some Vietnamese fruits and vegetables by using controlled atmosphere (CA) and modified atmosphere packaging (MAP)<br>Tuan Pham Anh<br>12.1.2.2.3. Utilization and application of carbon dioxide recovered from beer and ethanol industry in Vietnam<br>Chu-Ky Son<br>12.1.2.2.4. Supercritical Carbon Dioxide Extraction of Bioactives – A Southeast Asia Perspective<br>Paul Heng<br>12.1.3. Europe<br>Mia Kurek<br>12.1.4. South America<br>Fabrice Vaillant Sr. and Pablo Emilio Rodriguez Fonseca<br>12.1.5. USA<br>Kevin C. Spencer<br>12.2.  Economy of industrial gases<br>Philippe Girardon<br>12.3. Sustainable development<br>Philippe Girardon<br>12.4. Applications B to C (business to consumer)<br>Philippe Girardon</p> <p><br>Conclusion<br>Philippe Girardon</p>