Question

Oil and fat containing food items are flushed with nitrogen. Why? ​

Answer 1

Answer:Nitrogen is an inert gas, hence it acts as antioxidant and prevents the oils and fats from oxidation. Thus, oils and fats are flushed with nitrogen to prevent their oxidation and stop odor. Additional information: The packaging of food items basically involves replacing oxygen with nitrogen in the food packet.

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Answer 2

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Fats and oils when come into the contact of moist air at room temperature undergo two types of reactions: hydrolysis and oxidation. These reactions make them rancid and they give odor due to the formation of small volatile fatty acid molecules by the breakage of the eater bonds. In case of unsaturated fatty acids volatile odorous compounds are released by the oxidation of unsaturated bonds. This can be prevented by keeping the fats and oils at low temperature in the refrigerator or by removing the air and moisture around them. Nitrogen is an inert gas, hence it acts as antioxidant and prevents the oils and fats from oxidation. Thus, oils and fats are flushed with nitrogen to prevent their oxidation and stop odor.