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The Jamison Freshness System considerably
improves safety from contaminants. Competing methods include release
‘valves’ stuck on the center face of the pouch which require a hole punched
into the package making the package subject to external contamination, or
breathable films which can leak ‘sealant oil’ into the product. The
Jamison Freshness System in contrast, is heat sealed into the pouch at
temperatures above 170 degrees centigrade, and is never in direct contact
with the internal product.
The gas channel opens only under specific
pressure and self-seals when pressure is reduced.
In extensive tests, coffee pouches were
shipped by air at high altitude and over rough local ground transportation
for a distance of 8,000 miles. The residual oxygen content remained at zero
parts per million, and during the first month has maintained the industry
standard of below 3%. The only cases to exceed these accepted levels were
due to excessive damage or ruptured seals.
Laboratory tests utilizing the Mocon
Pac-Check (a head-space analyzer) for Oxygen content and the Haug Pack-Vac
Leak Tester (an underwater vacuum test) for seal integrity, have proven
these excellent results and integrity.
These tests are conducted at the factory
after packages are produced and again at the test laboratory 8,000 miles
away. Both the factory and the laboratory use identical testing equipment
which enables comparable analyses to be made on both ends of the trip.
On-going shelf life testing continues on
a biweekly basis with documented results.
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