Answer :
Final answer:
Aluminium foil can affect the taste of potatoes over 2 weeks due to oxidation. Exposure to heat, humidity, and ethylene gas can also impact the taste of potatoes. Potato chips typically last 1 to 2 weeks once opened. Nitrogen gas is used to prevent rancidity in chip packets. Rancidity can be controlled by minimizing exposure to light, heat, and oxygen.
Explanation:
1. **Aluminium foil**, when used to wrap potatoes, can affect the taste of the potatoes after 2 weeks due to a process called oxidation. The foil prevents air and moisture from reaching the potatoes, which can lead to the development of off-flavors or changes in texture.
2. Apart from sunlight, other factors that can affect the taste of potatoes over 2 weeks include exposure to heat, humidity, and the presence of ethylene gas. Heat and humidity can accelerate the spoilage of potatoes, while the release of ethylene gas by certain fruits or vegetables can cause potatoes to sprout or deteriorate.
3. Once opened, potato chips typically last for about 1 to 2 weeks if stored properly. It is important to keep them in an airtight container to prevent them from becoming stale or absorbing moisture from the air.
4. Potato chips packets often contain **nitrogen gas** to prevent rancidity. Nitrogen gas helps to exclude oxygen and moisture from the packet, which are the main factors contributing to rancidity in fats and oils.
5. Rancidity can be controlled by minimizing exposure to light, heat, and oxygen. Keeping potato chips in a sealed container, away from sunlight and heat sources, can help prevent rancidity. Additionally, antioxidants can be added to the packaging or used as preservatives to delay the onset of rancidity.
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