I am trying to devise supermarket products or a lifestyle and wellness system that caters towards, integrates, or makes available, wet, moist, or humid, products, to consumers (catering in particular to specific types of consumers in a category which can be broadened but may include the elderly, people with Sjogren's syndrome (a syndrome leading to dry mouth and leading to preference and necessity for moist foods (the mouth can burn so spicy foods like hot peppers are out)), people with disfagia (difficulty swallowing leads to a necessity for mixtures that have been blended making it easier to swallow them), and people on or that necessitate a vegan diet (these people may be exposed to foods based on beans vegetables and fruits which apart from oil may be dryer than their dairy or meat apart from tomato sauce counterparts).
I was going to ask on the physics stack exchange if they could explain, outlining so e method of measurement, the difference between wetness, moisture, and humidity, with specific reference to foods.
I was even wondering if the physicist could device a non-dryness scale to post on food labels of food items (for sale in supermarkets and, perhaps, even special, food products outlets).
But I couldn't post there.
I wonder if someone here can outline an infographic with the molecular / texture / food preparation implications diagrams from a materials science standpoint, and an infographic on how factories and chefs could cater to these conditions with specific food products in the given categories (by, enhancing, typical foods, to make them more wet, moist, or humid).
Thanks.