Rancidity is a chemical change in food that causes it to taste and smell bad. It's caused by the oxidation of unsaturated fatty acids in food. This process can be accelerated by exposure to light, heat, and air.
Rancidity can cause foods to spoil and become inedible. Some examples of rancidity include:
A chips packet exposed to air
Unsaturated components of a fatty substance exposed to sunlight
Here are some ways to prevent rancidity:
Add antioxidants to food
Store food in airtight containers
Refrigerate food
Replace oxygen in containers with another gas
Preserve food in a dark place away from light and air
Rancidity is divided into three types: Hydrolytic Rancidity, Oxidative Rancidity, Microbial Rancidity.
Explanation:
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids.[1]
When these processes occur in food, undesirable odors and flavors can result. In processed meats, these flavors are collectively known as warmed-over flavor. In certain cases, however, the flavors can be desirable (as in aged cheeses).[2]
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.[
Answers & Comments
Answer:
Rancidity is a chemical change in food that causes it to taste and smell bad. It's caused by the oxidation of unsaturated fatty acids in food. This process can be accelerated by exposure to light, heat, and air.
Rancidity can cause foods to spoil and become inedible. Some examples of rancidity include:
A chips packet exposed to air
Unsaturated components of a fatty substance exposed to sunlight
Here are some ways to prevent rancidity:
Add antioxidants to food
Store food in airtight containers
Refrigerate food
Replace oxygen in containers with another gas
Preserve food in a dark place away from light and air
Rancidity is divided into three types: Hydrolytic Rancidity, Oxidative Rancidity, Microbial Rancidity.
Explanation:
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids.[1]
When these processes occur in food, undesirable odors and flavors can result. In processed meats, these flavors are collectively known as warmed-over flavor. In certain cases, however, the flavors can be desirable (as in aged cheeses).[2]
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.[
Answer:The oxidation of oils or fats in food resulting in a bad taste and smell and taste is called rancidity.
Explanation: