NCERT Solution for Class 10 Science Chapter 1
Chemical Reactions and Equations
Exercises Questions
Page No-16
Questions No-19
Oil and fat containing food items are flushed with nitrogen. Why?
Share
Lost your password? Please enter your email address. You will receive a link and will create a new password via email.
NCERT Solution for Class 10 Science Chapter 1
Chemical Reactions and Equations
Exercises Questions
Page No-16
Questions No-19
Nitrogen is an inert gas (at room temperature) and does not easily react with oil and fat containing items. On the other hand, oxygen reacts with food substances and makes them rancid. Thus, bags used in packing food items are flushed with nitrogen gas to remove oxygen inside the pack. When oxygen is not present inside the pack, rancidity of oil and fat containing food items is avoided.
For more answers visit to website:
https://www.tiwariacademy.com/ncert-solutions/class-10/science/chapter-1/
Nitrogen is an inert gas and does not easily react with these substances whereas oxygen reacts with food substances and makes them rancid. Thus, bags used in packing food items are flushed with nitrogen gas to remove oxygen inside the pack. When oxygen is not present inside the pack, rancidity of oil and fat containing food items is avoided.
As nitrogen is inert gas it doesnot react with oil and fat. Nitrogen gas prevent oil and fat containing food items from rancidity. Food items get rancid means it smells and tastes bad due to oxidation with the atmosphere oxygen.
When fats and oils are oxidised, they become rancid and their smell and taste change. Hence, food items containing oil and fat are flushed with nitrogen which prevents them to get oxidized and becoming rancid.
Flushing oil and fat-containing food items with nitrogen is a preservation technique known as nitrogen blanketing or nitrogen purging. This process involves replacing the air (which contains oxygen) in the headspace of containers or packaging with nitrogen gas. There are several reasons for using nitrogen in this manner:
1. Oxygen Exclusion: Oxygen is a major contributor to the oxidation and spoilage of fats and oils in food products. By replacing the air with nitrogen, the concentration of oxygen in the packaging is reduced to a minimal level. This helps prevent the oxidation of the fats and oils, which can lead to rancidity, off-flavors, and deterioration of the food’s quality.
2. Extended Shelf Life: Nitrogen blanketing can significantly extend the shelf life of oil and fat-containing food items by slowing down the oxidation process. This is especially important for products like cooking oils, nuts, snacks, and processed foods that contain fats and oils.
3. Reduced Risk of Contamination: Using nitrogen can help reduce the risk of microbial contamination in the headspace of food containers. Microorganisms, such as bacteria, fungi, and molds, require oxygen to grow and thrive. By displacing oxygen with nitrogen, the growth of these microorganisms can be inhibited.
4. Protection from Moisture: Nitrogen also helps to keep moisture levels low in the packaging. Moisture can contribute to the breakdown of fats and oils and promote microbial growth. By maintaining a dry environment, the quality and safety of the food are preserved.
5. Flavor and Aroma Preservation: Oxidation of fats and oils can lead to the development of off-flavors and odors. By minimizing oxygen exposure, nitrogen flushing helps maintain the original flavor and aroma of the food product.
6. Protection of Nutritional Value: Nutrients, such as vitamins and antioxidants, can be preserved more effectively when oxygen is excluded from the packaging. This is important for products that contain health-promoting compounds.
Overall, flushing oil and fat-containing food items with nitrogen is a valuable technique to maintain product quality, safety, and shelf life by minimizing the harmful effects of oxygen exposure. It is commonly used in the food industry to ensure that products remain fresh and stable during storage and distribution.