{"product_id":"gases-in-agro-food-processes-paperback-9780128124659","title":"Gases in Agro-food Processes (Paperback) 9780128124659","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eGases in Agro-food Processes\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cp\u003eThe ultimate reference book covering all applications of gases in agro-food processes—from farm to fork\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eRemy Cachon (Edited by), Philippe Girardon (Edited by), Andree Voilley (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128124659\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 12 September 2019\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e722 pages\u003cbr\u003e23.4 x 19 x 4.4 cm, 1.43 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eGases in Agro-food Processes\u003c\/i\u003e 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.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface \u003ci\u003eRémy Cachon, Andrée Voilley and Philippe Girardon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e \u003ci\u003e1. INTRODUCTION \u003c\/i\u003e1.1. Introduction \u003ci\u003eDidier Majou\u003c\/i\u003e 1.2. Introduction \u003ci\u003eCatherine Simoneau\u003c\/i\u003e 1.3. Introduction \u003ci\u003ePatrick Leseuer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e 2. CHEMICAL AND PHYSICAL GASES PROPERTIES, GASES PRODUCTION PROCESS, UNITS 2.1 Physicochemical properties of gas \u003ci\u003eElise El Ahmar and Christophe Coquelet\u003c\/i\u003e 2.2 Engineering issues of gas use.Gases production, cylinder filling, supply chain, on-site production, mixed gases \u003ci\u003eDavid Brian Burgener\u003c\/i\u003e 2.3 Special case of ozone (physicochemical properties, on-site generation technology) \u003ci\u003eMar Pérez-Calvo\u003c\/i\u003e 2.4 Special case of sulfur dioxide \u003ci\u003eEric Poujol\u003c\/i\u003e\u003c\/p\u003e\n\u003ci\u003e\u003c\/i\u003e \u003cp\u003e 3. Heat and Mass transfers - Basic Enthalpies calculation and the different thermal transfer modes Andrée Voilley, Eric Ferret and Laurent Bazinet\u003c\/p\u003e \u003cp\u003e 4. Gases Monitoring, Safety 4.1. Food safety management system - HACCP - Risk assessment \u003ci\u003ePhilippe Girardon\u003c\/i\u003e 4.2. On-line and off-line gas control, leak detection \u003ci\u003eLaurent Michon\u003c\/i\u003e\u003c\/p\u003e\n\u003ci\u003e\u003c\/i\u003e \u003cp\u003e 5. Regulation \u003ci\u003ePhilippe Girardon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e 6. Agriculture \u003cb\u003e6.1. Animal Production\u003c\/b\u003e 6.1.1. Anesthesia of pigs and poultries before slaughter \u003ci\u003eAndrea Spizzica\u003c\/i\u003e 6.1.2. Fish farm oxygenation  \u003ci\u003eEnrique Dacal\u003c\/i\u003e \u003cb\u003e6.2. Vegetal Production\u003c\/b\u003e 6.2.1. CO2 enrichment of greenhouses \u003ci\u003ePhilippe Girardon\u003c\/i\u003e 6.2.2. Controlled atmospheres for fruit storage and ripening \u003ci\u003eAnthony Keith Thompson\u003c\/i\u003e 6.2.3. Pest control \u003ci\u003ePeter Meeus \u003c\/i\u003e6.2.4. Algae culture \u003ci\u003ePhilippe Granvillain, Rayen Filali and Francis Kurz\u003c\/i\u003e 6.2.5. Cryoconservation of seeds and embryos \u003ci\u003eClémence Lesimple\u003c\/i\u003e\u003c\/p\u003e\n\u003ci\u003e \u003c\/i\u003e\u003cp\u003e 7. Food Processing: All the Food Industry Sectors \u003cb\u003e7.1. Refrigeration\u003c\/b\u003e 7.1.1. Refrigeration process technologies \u003ci\u003eDidier Coulomb\u003c\/i\u003e \u003cb\u003e7.1.2. Carbon dioxide in closed loops\u003c\/b\u003e \u003ci\u003eChristophe Marvillet\u003c\/i\u003e \u003cb\u003e7.1.3.  Freezing quality of foodstuffs\u003c\/b\u003e \u003ci\u003eAlain Le Bail\u003c\/i\u003e \u003cb\u003e7.1.4 Cryogenic Refrigeration\u003c\/b\u003e 7.1.4.1. Cryogenics for food freezing, chilling and temperature control applications \u003ci\u003ePhilippe Girardon\u003c\/i\u003e 7.1.4.2. Particular case of chefs \"Cryogenic-Cooking\"  \u003ci\u003eElisabeth Rubin\u003c\/i\u003e \u003cb\u003e7.1.5. Temperature Control During Transport  \u003c\/b\u003e7.1.5.1. Transport refrigeration  \u003ci\u003eGerald Cavalier\u003c\/i\u003e 7.1.5.2. Application – Temperature control during transport \u003ci\u003eJean-Patrice Quenedey\u003c\/i\u003e \u003cb\u003e7.2. Modified Atmosphere Packaging and Controlled Atmosphere Packaging\u003c\/b\u003e 7.2.1 Technologies 7.2.1.1. Gas \u003ci\u003eDominique Ibarra\u003c\/i\u003e 7.2.1.2. Machinery \u003ci\u003ePhilippe Girardon \u003c\/i\u003e7.2.1.3. Packaging \u003ci\u003eHervé Lonque and Isabelle Séverin\u003c\/i\u003e 7.2.1.4. Active Packaging \u003ci\u003eHidefumi Yoshii I, Hermawan Dwi Ariyanto and Neoh Tze Loon \u003c\/i\u003e7.2.2. MAPs and Microbial\/Biochemical Stabilization of Foodstuffs 7.2.2.1. Effect of gases on microorganisms \u003ci\u003eRémy Cachon\u003c\/i\u003e 7.2.2.2. Effect of gases on biochemical stabilization \u003ci\u003ePhilippe Cayot\u003c\/i\u003e 7.2.2.3. Application of MAPs to perishable foods  \u003ci\u003eDominique Ibarra\u003c\/i\u003e 7.2.2.4 MAPs, risk assessment and quality control \u003ci\u003eDominique Ibarra\u003c\/i\u003e 7.2.3. Modified Atmosphere Packaging for fruits and vegetables \u003ci\u003eAnthony Keith Thompson and Phonkrit Maniwara\u003c\/i\u003e 7.3. Gases in Enology \u003ci\u003ePhilippe Girardon\u003c\/i\u003e 7.4. Gases in breweries \u003ci\u003ePhilippe Girardon\u003c\/i\u003e 7.5. Liquid Food Stuffs Gas Treatments 7.5.1. Liquid food stuffs gases treatments \u003ci\u003ePhilippe Girardon \u003c\/i\u003e7.5.2. Pressurization of liquid foostuffs containers \u003ci\u003ePhillip Kerckx\u003c\/i\u003e 7.5.3. Hydrogenation \u003ci\u003ePhilippe Girardon\u003c\/i\u003e 7.6. Propellant gases for aerosol containers \u003ci\u003ePhilippe Girardon \u003c\/i\u003e7.7. Supercritical CO2 in the food industry \u003ci\u003eMichel Perrut and Vincent Perrut\u003c\/i\u003e 7.8. Biotechnological Processes 7.8.1. Culture of cells and microorganisms \u003ci\u003eRémy Cachon, Eric Olmos, Nathalie Guibert and Bruno Ebel\u003c\/i\u003e 7.8.2. Use of gases in cell preservation processes \u003ci\u003eSébastien Dupont and Laurent Beney\u003c\/i\u003e \u003c\/p\u003e \u003cp\u003e8. Waste water treatment \u003ci\u003eJoerg Schwerdt and Markus Meier\u003c\/i\u003e\u003c\/p\u003e\n\u003ci\u003e\u003c\/i\u003e \u003cp\u003e 9. Sanitation with ozone \u003ci\u003eBeth Hamil and Mar Pérez-Calvo\u003c\/i\u003e\u003c\/p\u003e\n\u003ci\u003e\u003c\/i\u003e \u003cp\u003e 10. CO2 blasting\/cleaning\/pH control in the food industry \u003ci\u003eJan L. Vansant and Ellen Heini\u003c\/i\u003e\u003c\/p\u003e\n\u003ci\u003e\u003c\/i\u003e \u003cp\u003e 11. Safety application (Fire prevention and extension in refrigerated storage and grain silo) \u003ci\u003ePhilippe Girardon\u003c\/i\u003e\u003c\/p\u003e\n\u003ci\u003e\u003c\/i\u003e \u003cp\u003e 12. MARKET TRENDS, PROSPECTIVE, SUSTAINABLE DEVELOPMENT, R\u0026amp;D PERSPECTIVES 12.1. Application and perspectives in different world regions 12.1.1. Africa \u003ci\u003eDr Serigne Gueye Diop and Mamadou Ndiaye\u003c\/i\u003e 12.1.2. Asia 12.1.2.1. Asia Pacific Food \u0026amp; Beverage Market Outlook \u003ci\u003eCaroline Moziar\u003c\/i\u003e 12.1.2.2. Applications in Asia 12.1.2.2.1. Asia: Introduction \u003ci\u003eYves Wache\u003c\/i\u003e 12.1.2.2.2. Preservative technology for some Vietnamese fruits and vegetables by using controlled atmosphere (CA) and modified atmosphere packaging (MAP) \u003ci\u003eTuan Pham Anh\u003c\/i\u003e 12.1.2.2.3. Utilization and application of carbon dioxide recovered from beer and ethanol industry in Vietnam \u003ci\u003eChu-Ky Son\u003c\/i\u003e 12.1.2.2.4. Supercritical Carbon Dioxide Extraction of Bioactives – A Southeast Asia Perspective \u003ci\u003ePaul Heng\u003c\/i\u003e 12.1.3. Europe \u003ci\u003eMia Kurek\u003c\/i\u003e 12.1.4. South America \u003ci\u003eFabrice Vaillant Sr. and Pablo Emilio Rodriguez Fonseca\u003c\/i\u003e 12.1.5. USA \u003ci\u003eKevin C. Spencer\u003c\/i\u003e 12.2.  Economy of industrial gases \u003ci\u003ePhilippe Girardon\u003c\/i\u003e 12.3. Sustainable development \u003ci\u003ePhilippe Girardon\u003c\/i\u003e 12.4. Applications B to C (business to consumer) \u003ci\u003ePhilippe Girardon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e\u003c\/i\u003e Conclusion \u003ci\u003ePhilippe Girardon\u003c\/i\u003e\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Freshly Printed Books","offers":[{"title":"Default Title","offer_id":46649804423448,"sku":"9780128124659","price":147.19,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128124659.jpg?v=1694103520","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/gases-in-agro-food-processes-paperback-9780128124659","provider":"Freshly Printed Books","version":"1.0","type":"link"}