Disinfection: ozone, an alternative to chlorine

Use of industrial gases in the food industry

Figure 1 - Extract from the Mollier diagram for nitrogen: enthalpy of liquid nitrogen as a function of reservoir pressure and gas extraction temperature

Figure 2 - Extract from the Mollier diagram for carbon dioxide

Figure 3 - Comparison of the thermodynamic characteristics of nitrogen and carbon dioxide

Figure 4 - Linear freezing tunnel

Figure 5 - Operating diagram of a cryogenic tunnel

Figure 6 - Crust Flow P shape freezing and crusting tunnel, Air Liquide

Figure 7 - Crust Flow V operating diagram

Figure 8 - Zip Roll operating diagram

Figure 9 - Cryogenic sauce churn (manufacturer: Armor Inox)

Figure 10 - Nitrogen and food oxidation: the example of madeleines (from )

Figure 11 - The importance of oxygen for red meat coloring

Figure 12 - Stacking of functional polymer layers in a food-grade barrier film

Figure 13 - Diagram of a tray sealing machine

Figure 14 - Operating diagram of a horizontal sweeping machine

Figure 15 - System diagram for wine carbonation or decarbonation with injector

Figure 16 - Purge time depending on the type of gas used

Figure 17 - Principle of a tank inerting system using the VINIKIT process (registered trademark of Air Liquide)

Figure 18 - Principle of a tank inerting plant using the VINIKIT and PURGAL processes

Figure 19 - Operating principle of a liquid nitrogen dispenser for pressurizing packages

Figure 20 - Ventoxal