Citrus dried peels like tangerine does absorb water but not as much. Chemically, more the number of methyl groups (>50% esterified) will have more water absorbing properties, which is generally not true for matured peels. So if you are planning to use a by-product like a citrus peel, it would be better to use it from unripe fruit.

You can measure the methylation in a plant produce using galactouronic acid assay and gas chromatograhy.

The physical form and method of drying will influence the water absorptivity, too.  Freeze-dried materials will often absorb more water than air-dried or heat-dried because the method preserves the open porous nature of the material without creating a hard glassy film that is difficult to rehydrate. Pectin is water-absorbent, but not as much as other polymers.