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.
Roasted Cashews – How to Prevent Bad Smell Over Time
food-safetyovenspoilage
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Best Answer
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.