{"id":90576,"date":"2025-06-01T10:31:20","date_gmt":"2025-06-01T10:31:20","guid":{"rendered":"https:\/\/exam.pscnotes.com\/mcq\/?p=90576"},"modified":"2025-06-01T10:31:20","modified_gmt":"2025-06-01T10:31:20","slug":"packets-of-potato-chips-are-usually-flushed-with-which-one-of-the-foll","status":"publish","type":"post","link":"https:\/\/exam.pscnotes.com\/mcq\/packets-of-potato-chips-are-usually-flushed-with-which-one-of-the-foll\/","title":{"rendered":"Packets of potato chips are usually flushed with which one of the foll"},"content":{"rendered":"

Packets of potato chips are usually flushed with which one of the following gases to prevent rancidity?<\/p>\n

[amp_mcq option1=”Carbon dioxide” option2=”Hydrogen” option3=”Nitrogen” option4=”Oxygen” correct=”option3″]<\/p>\n

\n
\n
This question was previously asked in<\/div>\n
UPSC CAPF – 2021<\/div>\n<\/div>\n
Download PDF<\/a>Attempt Online<\/a><\/div>\n<\/div>\n
\nThe correct answer is C) Nitrogen.
\n<\/section>\n
\nPackets of potato chips and other similar snacks contain fats and oils. These fats and oils can undergo oxidation when exposed to oxygen in the air, leading to rancidity, which results in unpleasant smells and flavors. To prevent this, the air inside the packets is replaced with an inert gas, most commonly nitrogen. Nitrogen is chosen because it is readily available, inexpensive, and does not react with the food components. This flushing process removes oxygen, significantly slowing down the oxidation process and preventing rancidity, thus extending the shelf life of the product.
\n<\/section>\n
\nThis technique is an example of modified atmosphere packaging (MAP), where the gaseous atmosphere surrounding the food is altered to improve preservation. Other gases like carbon dioxide are also sometimes used in food packaging, often in combination with nitrogen.
\n<\/section>\n","protected":false},"excerpt":{"rendered":"

Packets of potato chips are usually flushed with which one of the following gases to prevent rancidity? [amp_mcq option1=”Carbon dioxide” option2=”Hydrogen” option3=”Nitrogen” option4=”Oxygen” correct=”option3″] This question was previously asked in UPSC CAPF – 2021 Download PDFAttempt Online The correct answer is C) Nitrogen. Packets of potato chips and other similar snacks contain fats and oils. … <\/p>\n

Detailed SolutionPackets of potato chips are usually flushed with which one of the foll<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1085],"tags":[1110,1096,1148],"class_list":["post-90576","post","type-post","status-publish","format-standard","hentry","category-upsc-capf","tag-1110","tag-chemistry","tag-food-preservation-nutrition-medicine-etc","no-featured-image-padding"],"yoast_head":"\nPackets of potato chips are usually flushed with which one of the foll<\/title>\n<meta name=\"description\" content=\"The correct answer is C) Nitrogen. Packets of potato chips and other similar snacks contain fats and oils. These fats and oils can undergo oxidation when exposed to oxygen in the air, leading to rancidity, which results in unpleasant smells and flavors. To prevent this, the air inside the packets is replaced with an inert gas, most commonly nitrogen. Nitrogen is chosen because it is readily available, inexpensive, and does not react with the food components. This flushing process removes oxygen, significantly slowing down the oxidation process and preventing rancidity, thus extending the shelf life of the product.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/exam.pscnotes.com\/mcq\/packets-of-potato-chips-are-usually-flushed-with-which-one-of-the-foll\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Packets of potato chips are usually flushed with which one of the foll\" \/>\n<meta property=\"og:description\" content=\"The correct answer is C) Nitrogen. Packets of potato chips and other similar snacks contain fats and oils. These fats and oils can undergo oxidation when exposed to oxygen in the air, leading to rancidity, which results in unpleasant smells and flavors. To prevent this, the air inside the packets is replaced with an inert gas, most commonly nitrogen. Nitrogen is chosen because it is readily available, inexpensive, and does not react with the food components. This flushing process removes oxygen, significantly slowing down the oxidation process and preventing rancidity, thus extending the shelf life of the product.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/exam.pscnotes.com\/mcq\/packets-of-potato-chips-are-usually-flushed-with-which-one-of-the-foll\/\" \/>\n<meta property=\"og:site_name\" content=\"MCQ and Quiz for Exams\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-01T10:31:20+00:00\" \/>\n<meta name=\"author\" content=\"rawan239\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"rawan239\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Packets of potato chips are usually flushed with which one of the foll","description":"The correct answer is C) Nitrogen. Packets of potato chips and other similar snacks contain fats and oils. These fats and oils can undergo oxidation when exposed to oxygen in the air, leading to rancidity, which results in unpleasant smells and flavors. To prevent this, the air inside the packets is replaced with an inert gas, most commonly nitrogen. Nitrogen is chosen because it is readily available, inexpensive, and does not react with the food components. This flushing process removes oxygen, significantly slowing down the oxidation process and preventing rancidity, thus extending the shelf life of the product.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/exam.pscnotes.com\/mcq\/packets-of-potato-chips-are-usually-flushed-with-which-one-of-the-foll\/","og_locale":"en_US","og_type":"article","og_title":"Packets of potato chips are usually flushed with which one of the foll","og_description":"The correct answer is C) Nitrogen. Packets of potato chips and other similar snacks contain fats and oils. These fats and oils can undergo oxidation when exposed to oxygen in the air, leading to rancidity, which results in unpleasant smells and flavors. To prevent this, the air inside the packets is replaced with an inert gas, most commonly nitrogen. 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This flushing process removes oxygen, significantly slowing down the oxidation process and preventing rancidity, thus extending the shelf life of the product.","og_url":"https:\/\/exam.pscnotes.com\/mcq\/packets-of-potato-chips-are-usually-flushed-with-which-one-of-the-foll\/","og_site_name":"MCQ and Quiz for Exams","article_published_time":"2025-06-01T10:31:20+00:00","author":"rawan239","twitter_card":"summary_large_image","twitter_misc":{"Written by":"rawan239","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/exam.pscnotes.com\/mcq\/packets-of-potato-chips-are-usually-flushed-with-which-one-of-the-foll\/","url":"https:\/\/exam.pscnotes.com\/mcq\/packets-of-potato-chips-are-usually-flushed-with-which-one-of-the-foll\/","name":"Packets of potato chips are usually flushed with which one of the foll","isPartOf":{"@id":"https:\/\/exam.pscnotes.com\/mcq\/#website"},"datePublished":"2025-06-01T10:31:20+00:00","dateModified":"2025-06-01T10:31:20+00:00","author":{"@id":"https:\/\/exam.pscnotes.com\/mcq\/#\/schema\/person\/5807dafeb27d2ec82344d6cbd6c3d209"},"description":"The correct answer is C) Nitrogen. Packets of potato chips and other similar snacks contain fats and oils. These fats and oils can undergo oxidation when exposed to oxygen in the air, leading to rancidity, which results in unpleasant smells and flavors. To prevent this, the air inside the packets is replaced with an inert gas, most commonly nitrogen. Nitrogen is chosen because it is readily available, inexpensive, and does not react with the food components. 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