Oil and fat containing food items are flushed with nitrogen. Why?

oil and fat containing food terms items flushed with nitrogen because nitrogen acts as an antioxidant and it prevents them from being oxidised.

Explanation:

Nitrogen is an inert gas that is flushed in food items as it does not react with food items and removes all the oxygen present in food. Oxygen present in food products is then rancid by the presence of oils and fats. Nitrogen is chemically non-reactive with oils and fats and therefore preserves oily food products.

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Nitrogen is used to flush the foods because it does not interact with the foods and the oils and fats within them.

Explanation:

Nitrogen serves as an antioxidant to remove oxygen from the food and prevent it from being oxidized. Typically, it is also used to keep the fats and oils from binding with it and ruining the integrity and structure of the food.

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