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The natural movement of water from a less concentrated solution to a more concentrated one, through a membrane, without needing outside energy.
Salting vegetables before making pickles (achar) draws water out of them by osmosis, which helps preserve them longer.
The ratio of the vapour pressure of water in a food to the vapour pressure of pure water at the same temperature. It measures how much water is available for microbial growth and chemical reactions — not how much water is present.
A method of partly drying food by soaking it in a strong sugar or salt solution, which pulls water out of the food by osmosis.
