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Oil and fat containing food items are fl...

Oil and fat containing food items are flushed with nitrogen. Why?

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In the presence of oxygen in the air, the fats present in the fatty food are oxidised to compounds which have a bad smell, i.e., the food becomes rancid. Flushing with nitrogen cuts off the contact of food with oxygen and protects the food from rancidity.
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Knowledge Check

  • To prevent rancidity of oil (due to oxidation) in which potato chips are flushed with the gas - A. Oxygen B. Hydrogen C. Nitrogen D. Chlorine

    A
    D
    B
    A
    C
    C
    D
    B

  • Oils and fats are jointly called

    A
    Lipids
    B
    Soaps
    C
    Proteins
    D
    Polymers

  • Packed food items made up of oils and fats are generally flushed with inert gas To protect them from corrosion. (II) They protect their flavours. (III) Tp protect them from being rancid . (IV) To protect their taste. Which of the following statements are correct ?

    A
    (II), (III) ,(IV)
    B
    (III) and (IV)
    C
    only (III)
    D
    (I) and (II)

    • Similar Questions

    Explore conceptually related problems

    Which term is used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation (when they are kept exposed for a considerable time) ?

    What is the general name of the chemicals which are added to fat and oil containing foods to prevent the development of rancidity?

    What happens when food materials containing fats and oils are left for a long time ? List two observable changes and suggest three ways by which this phenomenon can be prevented.

    Explain why, food products containing fats and oils (like potato chips) are packaged in nitrogen.

    Name two anti-oxidants which are usually added to fat and oil containing foods to prevent rancidity.

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