ABSTRACT
Osmotic pressure derives from the potential of water or
other molecules to move from a hypotonic solution (more
water, less solutes) to a hypertonic solution (less water,
more solutes) across a semipermeable membrane. Osmosis
is fundamental to life processes. Osmotic phenomena also
lie at the core of agricultural production and feed, food, and
fiber processing operations. Phenomena related to osmosis
impact the shelf life and consumer acceptance of food
products. The processing of organic and inorganic wastes
and by-products frequently involves osmotic phenomena.
This discussion is confined to aqueous solutions usually
found in food and agriculture operations.
