Osmosis

Osmosis is the movement of water across a selectively permeable membrane, flowing from a region of lower solute concentration toward one of higher concentration. The flow continues until the pressure on the concentrated side exceeds that on the dilute side by the osmotic pressure difference. In food processing, osmosis drives brining, curing, pickling, and osmotic dehydration, drawing water from tissues while solutes migrate inward. It explains why salt preserves meat and sugar preserves fruit. Reverse osmosis applies external pressure to force water against the gradient, concentrating juices and purifying process water. Mastering osmosis lets technologists control moisture, texture, and preservation with precision.