rehydrering

Rehydration, sometimes spelled rehydrering in some languages, is the process of restoring water content to a dehydrated substance or organism. The term is used across fields such as medicine, food science, agriculture, and environmental and materials science. In English, rehydration is the standard form.

In medical contexts, rehydration replaces lost fluids and electrolytes to treat dehydration caused by illness, heat exposure, or vomiting and diarrhea. Methods include oral rehydration therapy with balanced solutions and, when necessary, intravenous fluids. The aim is to restore fluid balance while avoiding overload or electrolyte disturbances.

In food processing and cooking, rehydration refers to absorbing water into dried foods to restore texture and weight. Effectiveness depends on the food’s structure, prior drying method, and water temperature. Rehydrated products may differ from fresh in texture, flavor, or nutrition.

In agriculture and environmental science, rehydration describes restoring soil moisture after drying, which influences microbial activity, seed germination, and soil structure. In materials science, some gels and polymers are designed to absorb water again after drying, and some cementitious systems increase water uptake during curing.

Rehydration is context-dependent; improper timing or rate can pose risks in medical and industrial settings.