Question

mention five methods for retardation of rancidity​

Answer 1

Answer:

Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, or moisture or by bacterial action, resulting in unpleasant taste and odor. Specifically, it is the hydrolysis or autoxidation of fats into short-chain aldehydes, ketones and free fatty acids, which are objectionable in taste and odor.[1] When these processes occur in food, undesirable odors and flavors can result.

In certain cases, however, the flavors can be desirable (as in aged cheeses).[2] In processed meats, these flavors are collectively known as warmed-over flavor.

Rancidification can also detract from the nutritional value of food, as some vitamins are sensitive to oxidation.[3] Similar to rancidification, oxidative degradation also occurs in other hydrocarbons, such as lubricating oils, fuels, and mechanical cutting fluids.[4]

Answer 2

Explanation:

Rancidity

Have you observed a foul smell in nuts that have been stored for months? Or potato chips that have been sitting in the kitchen cupboard for too long? When such foul odour emanates from food, it is said to be rancid. In simple terms, rancidity is the spoilage of food such that it becomes unsuitable and undesirable for consumption.

Food turns rancid when the fats and oils within them get oxidized and the taste and smell of the food changes. Oxidation of fats generates highly reactive molecules in the rancid food which is responsible for the unpleasant odour and flavour. These chemical reactions also reduce the nutrition of the food. Some studies show that rancid food can have harmful health effects if consumed.

Rancidity can be prevented using the following methods:

• Adding antioxidants (substances which prevent oxidation) to food.
• Storing food in airtight containers to slow the process of rancidification.
• Refrigerating food also helps to slow down rancidification.
• Replacing oxygen in the containers with another gas. For example, to prevent chips from turning rancid, chips manufacturers flush the bags with nitrogen gas.