chips will lose its crispiness and give out foul smell
I believe you are looking for "nitrogen".
when the food is exposed to oxygen for a long time rancidity occurs. for example, let us take the chips packet ; the packet is filled with nitrogen in order to prevent oxidation.
the types of rancidity are oxidative, microbial and hydrolytic...
the types of rancidity are oxidative, microbial and hydrolytic...
we can check rancidity thru two methods :- check the smell usually it becomes foul and see if the the fats and oils are oxidized ,if yes then it is rancidity.
Rancidity is caused by hydrolysis and oxidation. Heat, moisture and exposure to light will increase these chemical reactions and thus increase the likelikhood of the onset of rancidity.
chemical reaction takes place in rancidity
There are two types of rancidity: oxidative rancidity and hydrolytic rancidity. Citric acid and phosphoric acid are added to prevent rancidity in fats. Other antioxidants include butylated hydroxyanisole (BHA)and butylated hydroxytoluene (BHT).
we could minimize rancidity by adding anti oxidents(which prevents oxidation) to food items.
rancidity food are very wasted food for our health because there oil and oil are faty
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Yes, by titration with Potassium hydroxide, in comparison with the same non-rancid product (standard analytical tools in dairy and fat-food industry (French fries, chips and else)