Raising the air’s moisture level, usually by moving more humid air through a space. In food plants it prevents hygroscopic products — such as dried fruits, powders, and confectionery — from losing moisture to dry air, which would harden texture and reduce saleable weight. Controlled humidification in storage and ripening rooms protects both quality and yield, and it is equally necessary in packaging areas where static and dust become problems in dry air. Monitoring with calibrated hygrometers keeps the process on target.