If a packaged food item contains a large amount of oil or fat, which method is most suitable to prevent rancidity?
Answer and explanation
Correct answer: Flushing with nitrogen gas and sealing airtight
Oils and fats can undergo oxidation in the presence of oxygen, causing rancidity and producing an unpleasant smell and taste. Flushing the packet with nitrogen and sealing it airtight greatly reduces contact with oxygen, so rancidity is slowed down. In contrast, filling the packet with oxygen or keeping it in open air increases oxidation.
Frequently asked questions
What is the correct answer to this question?
Flushing with nitrogen gas and sealing airtight
Why is this the correct answer?
Oils and fats can undergo oxidation in the presence of oxygen, causing rancidity and producing an unpleasant smell and taste. Flushing the packet with nitrogen and sealing it airtight greatly reduces contact with oxygen, so rancidity is slowed down. In contrast, filling the packet with oxygen or keeping it in open air increases oxidation.
Which subject and chapter does this question cover?
This is a Class 10 Science question. Chapter: Chemical Substances – Nature and Behaviour. Topic: Chemical Reactions and Equations.
