oil and fat containing food items flushed with Nitrogen gas so as to prevent them from getting oxidised and turn rancid . Due to oxidisation and rancid it forms unpleasant smell and bad taste.
The main objective of flushing Nitrogen into food packets containing oil and fat products is to avoid rancidity, which results when the oil or fat combines with oxygen and produces an unpleasant odour and taste. As a result, flushing Nitrogen creates an unreactive environment, which prevents rancidity.
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oil and fat containing food items flushed with Nitrogen gas so as to prevent them from getting oxidised and turn rancid . Due to oxidisation and rancid it forms unpleasant smell and bad taste.
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