Jump to content

  • Quick Navigation
Photo

MAP - Does anyone have experience with packaging to a oxygen level of around 2% to 3.5% in the finished package?

Share this

  • You cannot start a new topic
  • Please log in to reply
4 replies to this topic
- - - - -

McQ

    Grade - Active

  • IFSQN Active
  • 3 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 26 March 2020 - 06:11 PM

We package with an airspace in our packages. We use 30%CO2 and 70%N2 to fill this airspace after pulling partial vacuum with a thermoforming packager. We used to have an oxygen level requirement in our finished packages of 0.5% to 2.0% and all was pretty good. We recently changed our oxygen level requirement in the finished package to 2.0% to 3.5% and all is not so good. We have a 4-track, 2-row configuration so we seal eight packs per cycle. With the old lower O2 levels we could hold a spread across the eight packages in a cycle of about 0.5% (highest O2 reading to lowest O2 reading in a cycle) and it was not hard producing in spec packages. Now that we are at the higher O2 level requirement we are LUCKY if we can hold a 1.5% spread so we are fighting constantly to remain in spec and really slowing production. Has anyone experienced anything like this?

 

Thank you in advance for any information relating to this that you can provide.

 

McQ



SQFconsultant

    SQFconsultant

  • IFSQN Fellow
  • 4,632 posts
  • 1135 thanks
1,126
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:Just when I thought I was out - They pulled me back in!!!

Posted 26 March 2020 - 06:55 PM

Good afternoon McQ and welcome to the forums - I see this is your first posting.

 

What is the food item that you are packaging?


All the Best,

 

All Rights Reserved,

Without Prejudice,

Glenn Oster.

Glenn Oster Consulting, LLC -

SQF System Development | Internal Auditor Training | eConsultant

Martha's Vineyard Island, MA - Restored Republic

http://www.GCEMVI.XYZ

http://www.GlennOster.com

 


McQ

    Grade - Active

  • IFSQN Active
  • 3 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 26 March 2020 - 06:58 PM

Hard boiled eggs, two per pack, eight packs per seal cycle.

 

Thank you for your response.

 

Randy McCue



SQFconsultant

    SQFconsultant

  • IFSQN Fellow
  • 4,632 posts
  • 1135 thanks
1,126
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:Just when I thought I was out - They pulled me back in!!!

Posted 26 March 2020 - 07:00 PM

Thanks Randy - is there also a solution, water, etc in each pack with the egg(s)?


All the Best,

 

All Rights Reserved,

Without Prejudice,

Glenn Oster.

Glenn Oster Consulting, LLC -

SQF System Development | Internal Auditor Training | eConsultant

Martha's Vineyard Island, MA - Restored Republic

http://www.GCEMVI.XYZ

http://www.GlennOster.com

 


McQ

    Grade - Active

  • IFSQN Active
  • 3 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 27 March 2020 - 02:23 PM

Most of the eggs have just been cooked and chilled in a continuous inline process and part of that process is spending 18 minutes going through a chill tank with a water and citric acid mix at a pH of between 2.5 and 4.0. They then go under a water spray and then to packaging so only the residual water is left on the egg when it drops in the pack. It is not enough to produce more than a few drops in the pack. We do store some offline cooked eggs in large containers of the water/citric brine at that same pH and scoop them later onto the belts leading to the thermoform packager.

 

Short answer is that only residual water remain on the egg when it goes into the pack :-)

 

Thank you





Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users