3 Questions
What happens to the smell and taste of oil and fat containing food items when left for a long time?
They change due to oxidation
What is done to slow down the process of oxidation of food items?
Flushing with nitrogen
Why are oil and fat containing food items flushed with nitrogen?
To avoid oxidation
Study Notes
Effects of Time on Oil and Fat Containing Food Items
- When left for a long time, the smell and taste of oil and fat containing food items deteriorate due to oxidation.
Slowing Down Oxidation
- To slow down the process of oxidation, food manufacturers use various methods, including:
- Controlling temperature and humidity
- Excluding air or oxygen
- Adding antioxidants
- Using airtight packaging
Nitrogen Flushing
- Oil and fat containing food items are flushed with nitrogen to remove oxygen, thereby slowing down the oxidation process and preserving the quality of the product.
Test your knowledge about food preservation techniques by taking this quiz on nitrogen flushing. Learn about how nitrogen flushing helps in slowing down the oxidation process of oil and fat containing food items, preventing changes in taste and smell.
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