Rehydration Dehydration (Reversible Process)

The success of drying largely depends on
the reconstitution properties of the dried
products. Since the dried product becomes
acceptable as food only if it get back a good colour, flavour, texture and nutritive value when it is reconstituted with water. The parameters influencing drying and reconstitution procedures must be carefully chosen to do as little injury to these qualities as far as possible. There are many factors, which affect the quality of dried vegetables during reconstitution. Pretreatment before soaking, period of soaking, temperature of soaking water, ratio of water to dried products, rate of heating and length of cooking are some of the important factors.