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प्रश्न
Oil and fat containing food items are flushed with nitrogen. Why?
उत्तर १
The main purpose of flushing nitrogen into food packets that contain oil and fat is to prevent rancidity, which occurs when the oil or fat reacts with oxygen, releasing an unpleasant smell and taste. Therefore, flushing nitrogen creates an unreactive environment, thus preventing rancidity.
उत्तर २
Oil and fat-containing food items are flushed with nitrogen because nitrogen acts as an antioxidant and prevents them from being oxidised.
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संबंधित प्रश्न
Explain the term Rancidity.
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?
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.
Fill in the following blank with suitable word:
Anti-oxidants are often added to fat containing foods to prevent .............. due to oxidation.
Explain, by giving an example, how oxidation and reduction proceed side by side.
What damage is caused by rancidity?
What type of chemical reaction is responsible for causing rancidity?
State and explain the various methods for preventing or retarding rancidity of food.
The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is:
(a) acidity
(b) radioactivity
(c) rabidity
(d) rancidity
If edible oil is left aside for a long time, it will get rancid.
Write scientific reason.
Always paint grills of doors and windows before using them.
All the methods mentioned below can be used to prevent the food from getting rancid except:
(i) Storing the food in air-tight containers.
(ii) Storing the food in the refrigerator.
(iii) Keeping the food in clean and covered containers.
(iv) Always touching the food with clean hands.
Which of the following gases is used in the storage of fat and oil-containing foods for a long time?
