Gas flushing validation

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 

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. 

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 

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.

https://www.cmc-cvc....ngFactSheet.pdf

Another article.