Which of the following gases is used to prevent food material from getting oxidised?
Nitrogen
The correct answer is Option 4: Nitrogen.
Why is Nitrogen used?
When food materials containing fats and oils are exposed to oxygen, they undergo a process called oxidation. This causes the food to become rancid, changing its taste, smell, and making it unsafe to eat.
To prevent this, food manufacturers use a process called nitrogen flushing:
Inert Atmosphere: Nitrogen is an unreactive (inert) gas. It replaces the oxygen inside food packaging (like potato chip bags).
Preservation: By removing oxygen, nitrogen prevents both chemical oxidation and the growth of aerobic bacteria or mold, keeping the food fresh and crispy for a long time.
Cushioning: The gas also acts as a cushion to protect delicate food items from getting crushed during transit.
Why the other options are incorrect:
Oxygen (Option 2): This would actively cause the food to oxidize and spoil faster.
Hydrogen (Option 1) & Chlorine (Option 3): These gases are highly reactive and hazardous, making them completely unsuitable for food preservation.
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