3

We are from a small manufacturing unit and do roasting and packing of cashews. After roasting we pack them in polypropylene pouches with nitrogen flushing. But after 2-3 months cashews are smelling bad when packets are opened. Kindly help us learn how to overcome this issue.

6
  • 1
    How are they being stored for those 2-3 months? In particular, what's the temperature like?
    – Cascabel
    May 5, 2016 at 5:24
  • What do you mean by "smell bad"? Is there another smell you could compare it to ? May 5, 2016 at 14:45
  • How thick are the polyprop pouches? The thinner ones will leak oxygen over a period of weeks. That'll give you rancidity problems over time. May 6, 2016 at 23:49
  • @ Catija - They are packed in pouches and stored in ambient temperature.. The temp may be 30+ Deg. May 7, 2016 at 2:04
  • @ Sarumanatee - No. FOUL smell. May 7, 2016 at 2:05

2 Answers 2

2

Presumably you are experiencing rancidity, due to oxygen.

While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.

A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.

2

Temperature of the storage area can also be be a significant factor in terms of storage longevity. Nuts will last much longer kept quite cold ( 4 degrees C or less) and even longer when frozen, than they do at room temperatures. Some storage facilities can get very warm at times.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.