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Gas Flushing of fresh (uncooked) peeled potatoes and potato products

gas flushing Nitrogen MAP packing 10 day rule

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3 replies to this topic

#1 Danielle Domer

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Posted 30 October 2017 - 04:11 PM

Does anyone have experience with gas flushing (Nitrogen) or MAP packing (certain gas mix of C02, 02 and Nitrogen)? And if so, what is the extended shelf life you achieved, gas mixes you used and ensuring you comply with the CCFRA 1996 10 day rule for vacuum / MAP packaged foods.

#2 afcbno1fan


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Posted 31 October 2017 - 06:57 AM

Have you considered approaching your MAP equipment supplier as they are usually a font of knowledge. I only have experience with raw meat

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#3 Ian R

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Posted 08 November 2017 - 03:10 PM

Hi Danielle

The gas must be food grade

You should look at www.dansensor.com

they do a guide to different gas mixes for various products



they have a series of guides and suggest some possible shelf lives in vegetables



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#4 wil08


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Posted 08 November 2017 - 05:11 PM

thanks for your replies (sorry i had to change my name as i forgot password! - too many passwords in my head!) :)


yes i understand the gas must be foodgrade, i shall have a look at that website also thankyou for that link.

I have been researching quite extensively for potatoes vacuum packed and to establish if anyone else out there can gain more than 10 days shelf life, but have not come across anything as yet.

Think it will boil down to trial and error as we deal with so many variables within our product - all very interesting.


kind regards,


Also tagged with one or more of these keywords: gas flushing, Nitrogen, MAP packing, 10 day rule

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