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Questions and Answers
What happens to the smell and taste of oil and fat containing food items when left for a long time?
What happens to the smell and taste of oil and fat containing food items when left for a long time?
- They remain unchanged
- They change due to oxidation (correct)
- They become more aromatic
- They become sweeter
What is done to slow down the process of oxidation of food items?
What is done to slow down the process of oxidation of food items?
- Exposing to sunlight
- Flushing with nitrogen (correct)
- Heating at high temperature
- Adding more oil or fat
Why are oil and fat containing food items flushed with nitrogen?
Why are oil and fat containing food items flushed with nitrogen?
- To reduce the calorie content
- To avoid oxidation (correct)
- To increase the shelf life
- To enhance the flavor
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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.
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