Storing food in air-tight containers prevents exposure to oxygen, which is necessary for the oxidation process, thereby slowing down the rancidity of fats and oils.
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Storing food in air-tight containers prevents exposure to oxygen, which is necessary for the oxidation process, thereby slowing down the rancidity of fats and oils.
Storing food in air-tight containers slows down oxidation by creating a barrier that limits the exposure of the food to oxygen. Oxygen is a key catalyst for oxidative reactions, especially in fats and oils. When these substances come into contact with air, they undergo oxidation, leading to the development of rancidity and degradation of food quality. Air-tight containers prevent the ingress of oxygen, reducing the likelihood of oxidative processes. This protective environment helps maintain the freshness and integrity of the stored food, extending its shelf life by minimizing the oxidative degradation of fats and other susceptible components.