Nitrogen Flush v/s Hot Fill

Hi Everyone,

We manufacture soups and hot-fill our product into plastic cups (Polypropylene with Oxygen Transmission rate 3.4cc/cup/24hr/atm @77F). The water vapor transfer rate is .007g/24hr @100+RH 98%. 

The hot fill procedure helps sterilize the cups and improves shelf life of the product. 

Can we use Nitrogen Flush (modified atmospheric packaging )in addition to hot fill process to increase our shelf life? Can these two methods be used together? 

Thanks !

Hi 

Focus on what limits  the products shelf life  today .. Mould , discoloration , taste , bacteria , yeast ? 

and what are the shelf life today ? 

consider carbondixide flush -   (depending on how much headspace you have )

if mould is the problem MA packing would normally  increase shelf life 

Jkaur, would you mind sharing some info on your process? I am working on a similar process and would like some input. What temp do you hot fill? And is hot fill your CCP? or are CCPs just cook and chill with hot fill as a control point? Do you invert cups after you fill?