Hello,
I need to do gas flushing validation, used for packaging deli products into sachets. Does anyone has information that can help me with that?
Do you have any literature I can get the information from?
Thanks
Posted 28 September 2023 - 11:51 AM
Hello,
I need to do gas flushing validation, used for packaging deli products into sachets. Does anyone has information that can help me with that?
Do you have any literature I can get the information from?
Thanks
Posted 28 September 2023 - 11:54 AM
Hello,
I need to do gas flushing validation, used for packaging deli products into sachets. Does anyone has information that can help me with that?
Do you have any literature I can get the information from?
Thanks
I assume, CO2 and nitrogen as a filler? What's the ratio you are using?
What kind of validation are you look for? Shelf life, safety, etc.
Edited by kfromNE, 28 September 2023 - 11:54 AM.
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Posted 28 September 2023 - 11:57 AM
CO2 as a filler.
Validation for both shelf life and safety but also literature that proves that this is a effective method to preserve it.
Thanks
Posted 28 September 2023 - 01:25 PM
Ohhhhhhh the word preserve isn't quite right--extend is a better one
to validate your shelf you need to retain or send to a lab (this is preferable) multiple samples for EACH PRODUCT recording all the detail, production batch, recipe, cook/smoke time etc
Then record the fill ratios, volume etc at time of flushing
Then those samples sit in a shelf life incubator and are microbial sampled at 3-5-7 10+ days to determine actual shelf life--then repeat 2-3 more times to ensure your data is accurate to your process
As for research---there is tons
https://www.ncbi.nlm...les/PMC5848116/
https://www.iastated...ticle/id/15446/
https://www.mdpi.com...6412/11/12/1504
https://www.scienced... its shelf life.
Please stop referring to me as Sir/sirs
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Posted 28 September 2023 - 03:28 PM
Another article.
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