Dear all;
We are an Asian noodle manufacturer company. Presently we are testing packaging of noodles by using MAP technology with a view to enhancing product shelf life. The raw product is flushed with MAP gases before being packed in thermoformed film trays. We use pre-mixed food grade N2 and CO2 gases at 50:50 ratio for the purpose. So far shelf life and lab tests are going well. Now we are trying to create a pre-op checklist for our operator before he starts the machine. Appreciate if anybody shares his knowledge regarding this process, what food food safety concerns are involved here involving these MAP gases and what are other concerns that must be addressed before starting packaging machine.
With best regards,
Iqbal
Edited by Charles.C, 06 April 2022 - 12:25 AM.
split from 43229