Is the water in your food active or on vacation?
Apr 30, 2021•39 min•Season 1Ep. 2
Listen to this episode in Metacast mobile app
Don't just listen to podcasts. Learn from them with transcripts, summaries, and chapters for every episode. Skim, search, and bookmark insights. Learn more
Episode description
Whether the water in food is interacting with compounds in the food or not has a lot to do with preservation of food. Listen to why some foods grow microorganisms, like mold, quickly compared to other foods. Should you eat the food after it molds? How do the cookies in an Oreo or the pastry in a Pop Tart stay crispy when it is next to a creamy filling?
Any of the tracks moments: multi tasking humans?? 17 min
KEYWORDS water activity, mold, bread, equilibrium, water migration, texture
- 5:00 Why are foods just waiting?
- 13:08 Paige stumps Keith with buns that don't mold
- 21:40 Can we eat foods with mold on them? https://www.fsis.usda.gov/wps/wcm/connect/a87cdc2c-6ddd-49f0-bd1f-393086742e68/Molds_on_Food.pdf?MOD=AJPERES
Got a questions for us? Email us at wolfingdownfoodscience@gmail.com
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!
For the best experience, listen in Metacast app for iOS or Android