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Testing MAP Gases and Hazard analysis

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Iqbal 123

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Posted 12 August 2021 - 09:55 PM

We are a business that produces and packs Ready to Cook noodles. Lately we are planning to switch to MAP technology using different combination of N2 and O2 from conventional packaging to avoid chemical preservatives and to boost duration of our product shelf life. At this point, we are at planning shelf life study stage of NPD. Moisture of our products range from moist to wet when they are packed. Would be great if anyone shares his/her knowledge and experiences as to the combination of N2 and O2 gases should be tested for efficacy in our case and what factors need be considered when filling hazard analysis to update our HACCP plan. Iqbal



Charles.C

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Posted 14 August 2021 - 12:06 AM

We are a business that produces and packs Ready to Cook noodles. Lately we are planning to switch to MAP technology using different combination of N2 and O2 from conventional packaging to avoid chemical preservatives and to boost duration of our product shelf life. At this point, we are at planning shelf life study stage of NPD. Moisture of our products range from moist to wet when they are packed. Would be great if anyone shares his/her knowledge and experiences as to the combination of N2 and O2 gases should be tested for efficacy in our case and what factors need be considered when filling hazard analysis to update our HACCP plan. Iqbal

 

Hi Iqbal,

 

I guess you meant what "additional" factors ?

 

Perhaps you meant CO2 ?

 

Looks like you will need a (Noodle) Consultant. (It's a very wide-scoped query for a somewhat unspecified process).

 

Maybe upload yr present process/haccp plan to add some context ?

 

One obviously potential additional consideration is C.botulinum (relates to unknown storage conditions).


Kind Regards,

 

Charles.C


Iqbal 123

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Posted 16 August 2021 - 06:43 PM

Thank you, Charles! Yes, CO2. 



Iqbal 123

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Posted 13 September 2021 - 11:17 PM

Hello Dear friends;

 

We make ready to cook (not RTE) packed noodles and wraps for local and interprovincial grocery stores.  Currently we are trying to switch to MAP from conventional packing for better shelf life. As we are planning few combination of Nand COgases, at 70%:30% or 50% : 50% to try, then need to confirm how to make sure these recommended proportions during flushing and filling. I will very grateful if anyone shares his scholarly idea!

 

Best Regards,

 

Iqbal



kfromNE

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Posted 14 September 2021 - 12:02 PM

https://www.ametekmo...99-2a1b6c9f8734

 

Not scholarly but from a company that makes the machines. This is another source you could use - the company your MAP machine was purchased from may have an idea.


Edited by kfromNE, 14 September 2021 - 12:04 PM.


hello.fizz

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Posted 12 July 2022 - 01:05 AM

In one of my roles we pack fresh pasta with MAP. 70-80% N2 and 20-30% CO2. We allow up to 0.5% O2. 



Charles.C

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Posted 12 July 2022 - 04:03 AM

In one of my roles we pack fresh pasta with MAP. 70-80% N2 and 20-30% CO2. We allow up to 0.5% O2. 

Hi HF,

 

The interesting question is as to whether 0.5% O2 is sufficient to cancel the possibility of growth of C.botulinum. IIRC there is a long discussion over this in another thread. :smile:


Kind Regards,

 

Charles.C


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