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Question
(a) Explain the term "rancidity".
(b) What type of chemical reaction is responsible for causing rancidity?
(c) State and explain the various methods for preventing or retarding rancidity of food.
(a) Explain the term "rancidity".
(b) What type of chemical reaction is responsible for causing rancidity?
(c) State and explain the various methods for preventing or retarding rancidity of food.
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Solution
(a) The condition produced by aerial oxidation of fats and oils in foods marked by unpleasant smell and taste is called rancidity. It spoils the food materials prepared in fats and oils which have been kept for a considerable time and makes them unfit for eating.
(b) Redox reaction
(c) Rancidiy can be prevented or retarted by:
- Adding anti-oxidants to foods containing fats and oils.
- Packaging fat and oil containing foods in nitrogen gas.
- Keeping food in a refrigerator.
- Storing food in air-tight containers.
(a) The condition produced by aerial oxidation of fats and oils in foods marked by unpleasant smell and taste is called rancidity. It spoils the food materials prepared in fats and oils which have been kept for a considerable time and makes them unfit for eating.
(b) Redox reaction
(c) Rancidiy can be prevented or retarted by:
- Adding anti-oxidants to foods containing fats and oils.
- Packaging fat and oil containing foods in nitrogen gas.
- Keeping food in a refrigerator.
- Storing food in air-tight containers.
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