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

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.

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

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

www.airproducts.co.uk

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

rgds

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,

Danielle

Hi, 

What is your experience with getting a C of As for a food grade gas?

Some auditors have on few occasions requested it however all we are ever able to get from suppliers is statement of quality conformance and other generic spec info but nothing batch specific?

thanks

M