Potato chips contain fats and oils which can react with oxygen in the air, leading to oxidation and rancidity (a stale, unpleasant taste and smell). To prevent this, manufacturers replace the oxygen- containing air inside the sealed bag with an inert gas.
In order to prevent oxidation of potato chips during storage in sealed bags, chip manufacturers seal the packet in the presence of :
Asked in HPPSC HPAS Prelims 2016 · Topic: Food Preservation, Nutrition, Medicine, etc. (Chemistry of Food Preservation: Methods and Preservatives)
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