How to Test MAP Coffee & Snack Packaging

Why Test Coffee and Snacks?

Coffee and high-fat snacks (like nuts and chips) are extremely sensitive to oxidation. Even 1% residual oxygen can stale coffee flavor or turn nut oils rancid. Manufacturers use Nitrogen flushing to push O₂ levels down. Here is how to verify that process.

Equipment Setup

Required:

• Handheld Headspace Gas Analyzer

• Sampling Needle (Probe)

• Particulate Filter (Important for powder!)

• Self-sealing Septums (Sticky foam pads)

Step-by-Step Testing Procedure

Step 1: Apply the Septum

Stick a septum foam pad onto a clean, flat area of the coffee bag or chip pouch.

*Tip:* Choose a spot where the film is pulled away from the product to create a "tent" of gas.

Step 2: Install the Filter

Crucial Step: Coffee grounds and chip dust can instantly clog the sensor. Always ensure a 0.45µm hydrophobic filter is attached to the probe before testing.

Step 3: Pierce and Sample

Insert the needle through the center of the septum. ensure the tip is suspended in the gas headspace and not buried in the coffee powder.

Press the "Test" button. The pump will run for about 3–5 seconds.

Step 4: Analyze the Reading

• Target O₂: Typically < 1.0% for coffee; < 2.0% for snacks.

• Target CO₂: Depends on the specific mix (if used).

Step 5: Withdraw and Seal

Remove the needle. The septum will self-seal, preventing gas leakage if you need to double-check, though the hole remains in the film.

Common Mistakes to Avoid

Conclusion

Regular spot checks (e.g., every 30 minutes) on the packaging line ensure your Nitrogen flush is working, preventing entire batches from being rejected later due to staling.