By what process do plants absorb moisture through their roots?
Intermediate moisture food The water is replaced by the humectant, which results in a lowered water activity for the food product. Osmotic dehydration process results in two way mass transfer in regards to the moisture lost and the solids gained, with moisture loss being much greater than the addition of solids. Advantages of osmotic dehydration include low processing temperatures, short drying times, and 20-30% lower energy consumption than typical dehydration processes. Sugar is used as the humectant for candied intermediate moisture fruits, and salt is used for intermediate moisture vegetables and fish. Additionally, a mixture of humectants can be formulated to manipulate the
Moisture stress Moisture stress Moisture stress occurs when the water in a plant's cells is reduced to less than normal levels. This can occur because of a lack of water in the plant's root zone, higher rates of transpiration than the rate of moisture uptake by the roots, for example, because of an inability to absorb water due to a high salt content in the soil water or loss of roots due to transplantation. Moisture stress is more strongly related to water potential than it is to water content. Moisture stress also has an effect on stomatal openings of a plant, mainly