L'air Liquide, Soci&#xe9;t&#xe9; Anonyme Pour L'etude Et L'exploitation Des Proc&#xe9;d&#xe9;s Georges Claude

Air Liquide France Industrie

Franck Cousin

Philippe Campo

Robert Ian Taylor

Etienne Charve

Alban Poirier

Jo Algoet

Willy Frederick

Pierre Kowalewski

Dominique Ibarra

Nicolas Fachon

Didier Alo

Pauline Le Dru

Helene Gensse

Maryline Perrot-Minot

Benjamin Lucain

Hélène Gensse

Bob Taylor

Alexandra Chapon

Maryline Perrot- Minot

Equipment for manufacturing pellets of liquid or pasty products, comprising a tunnel and comprising a conveyor belt capable of transporting the product to be processed in the equipment along a processing path that passes through the various zones of the equipment, wherein the conveyor belt is equipped with unitary moulds, or else unitary moulds are formed in the structure of the conveyor belt, wherein the equipment comprises a pellet demoulding zone situated at the outlet of the tunnel or immediately downstream of the outlet of the tunnel, the demoulding zone operating in a rotation zone of the conveyor, and wherein the structure of the belt allows each pellet to be automatically demoulded by ejection, the ejection being effected by a given element of the structure of the conveyor belt on account of opposing forces being applied to the walls of the mould in the demoulding zone.

Cryogenic tunnel with conveyor for producing capsules of food products, in particular of sauce

An installation for rearing animals includes an injector; a water inlet line and a gas inlet line arriving in the injector; a source of oxygen or a gas mixture including oxygen, capable of delivering oxygen into the gas line; and a water recirculation loop including: a water tank, at atmospheric pressure, to supply the injector with fresh water; a coil capable of receiving water charged with dissolved oxygen from the injector through a pump, wherein the coil creates a water/oxygen contact time; and an overflow valve, to have the water resulting from the coil passed in order to be able to direct the water entirely to the animals' watering or partially to the animals' watering and partially back to the water tank. A method for rearing animals includes boosting water with dissolved oxygen up to saturation for animals' watering.

Method and facility for oxygen-doping of waters for animal watering and in particular poultry watering

The invention relates to a method for anaesthetizing animals before slaughter, by the anesthetic action of gases or gas mixtures, operated in 'batch' mode, in which the live animals, preferably put together in one or more cages, are placed in a lock chamber for treatment where the animals are brought into contact with anesthetic gas, following a cycle comprising several steps characterized by different contents of anesthetic gas, characterized in that at least one of the steps is carried out using gas recovered from the lock chamber and stored in at least one capacity (, No., No.etc.) for temporary storage having a variable volume.

Methods for animal anesthesia employing recycling of the gases

Method for cooling a product, all or part of the cooling being carried out by contact of the product with a mixture of carbon dioxide snow (CO2) and liquid nitrogen.

Use of a mixture of carbon dioxide snow and liquid nitrogen in quick freezing applications

The subject of the invention is a method for shaping at least one food product by cryoextrusion, the extruder being provided with a double-walled jacket surrounding the extrusion screw and through which jacket a coolant flows, this jacket consisting of a single module or several independent modules, the cryoextrusion being temperature-regulated on the basis of a curve, determined for said product to be cryoextruded, representing, plotted on the X-axis, the difference D between the actual temperature of the product and the desired temperature setting for the product at the exit and, plotted on the Y-axis, the setting to be applied for the gas temperature at the exit of the module or modules, the curve being split into three linear zones: an abrupt (steep-slope) zone, around a difference D close to 0, surrounded by two quasi-plateau zones.

Method for shaping a food product by cryoextrusion employing predictive temperature regulation

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Saint Brevin les Pins, France

Franck Cousin