Cryogenics in Food Sciences and Pharma (en Inglés) - Midhun Joy;Didier Pathier;Srinivas Vanapalli

Practical Guidance on Cryogenics for Sustainable Food and Pharma Processing

Whilst traditional mechanical refrigeration relies on high-energy vapour compression systems and environmentally harmful refrigerants, cryogenic fluids provide a cleaner, more efficient, and flexible alternative. Cryogenics in Food Sciences and Pharma addresses how cryogenic fluid-based technologies can transform refrigeration and freezing processes. This comprehensive book bridges the gap between fundamental theory and industrial application, enabling readers to understand both the science and practice of cryogenic processing.

With coverage ranging from thermodynamic principles and system design to operational safety and sustainability, each chapter builds a coherent understanding of cryogenic systems and their advantages. The text also examines production methods for cryogenic fluids and their use in cold chain logistics. Providing key insights for adopting and optimising cryogenic technologies across life science applications, this essential resource: Explains fundamental thermodynamic and heat transfer principles that underpin cryogenic fluid behaviour and freezing efficiency Details equipment design and operation for liquid nitrogen, liquid carbon dioxide, and dry ice applications in modern food and pharma industries Describes sustainable cryogenic solutions that reduce energy use and global warming potential compared with mechanical refrigeration systems Highlights safety considerations and risk management strategies for handling cryogenic fluids in production environments Details the current processes for the production, storage and transportation of liquid nitrogen, liquid carbon dioxide and dry ice.

Cryogenics in Food Sciences and Pharma is a must-have for food and pharmaceutical industry professionals, researchers, and postgraduate students in cryogenics and thermal sciences. It is suitable for MSc, MEng, and PhD courses in refrigeration, food engineering, and process design, as well as for professionals managing cryogenic processing or cold chain systems.