MAP Technology for extending shelf life of salad

We are starting new salads that will have MAP Technology used to help with Shelf Life. 

We currently are mapping our entree products (lasagnas, meatloaf, etc). 

The ranges used for these are:

CO₂ % (Target 45%, Range 30-50%)

O₂ % (Target 2.5%, Range 1-5%)

I know that fresh produce takes in Oxygen and gives off Carbon Dioxide. 

The oxygen level should be low, but not too low, and the Carbon Dioxide level should be fairly high, but not too high. 

I was thinking the above ranges would also be acceptable for the salads, but i'm not 100% sure. 

Can anyone help with this or provide me some useful reference material?

Thanks!

Weebus

With salad it is not the easy.  The type of lettuce can determine what percentages you use.  With romaine some companies use a nitrogen flush, but don't use that  with iceberg.  it may be hard to get percentages as many companies regard that as proprietary. 

Air Products have a useful publication.  I can't find a way of attaching it to this post so if you contact me at xxxxxxxxxx, I can send it over.

Your own gas supplier could be a useful contact.

Air Products have a useful publication.  I can't find a way of attaching it to this post so if you contact me at xxxxxxxxxx, I can send it over.

 

Your own gas supplier could be a useful contact.

unfortunately email addresses attract spammers

attachment is quite easy actually, try the help page for details (see top of page for "help" > posting > attachments)

I agree with yr suggestion, the supplier is usually the expert. There are several threads here on gas mixtures also, i remember one detailed application file by Linde, I think

Rgds / Charles.C

Thanks Charles
 

I finaly managed to find the "attach files" facility, it seems that you need to click on "More Reply Options" first.  Easy but well hidden.

Here is the guidance note in anyone would like to read it.

Best regards

unfortunately email addresses attract spammers
 
attachment is quite easy actually, try the help page for details (see top of page for "help")
 
I agree with yr suggestion, the supplier is usually the expert. There are several threads here on gas mixtures also, i remember one detailed application file by Linde, I think
 
Rgds / Charles.C

Dear Tech-QF,

Thks for the attachment, looks interesting.

And I agree with you about "More Replies" - I suspect the help page hasn't been updated in last 10 years.

I wrote / posted a proper procedure but can never remember where it is. We probably should Pin it somewhere. :smile:

Rgds / Charles.C