Tomato slices were dried under different conditions and there is need to calculate their rehydration capacity there were diverse methods found in the literature and yet to know which one would be most suitable to adopt. Thanks
Hello Obafemi, first try your dehydrated fruits to further dehydrate in drying oven at standard temperature i.e. about 70 degree for about 48-72 h. This will allow you to dehydrate uniformly all the fruit sample slices . Then take the weight of your samples. Then soak your fruit samples in distilled water for certain time. Weigh the re-hydrated samples. The weight difference gives you the re-hydration capacity of your samples. Additionally, (Wet weight - dry weight / wet weight) x 100 will give you potential moisture content percentage of your samples.
At Dr. Kiflemaria, thanks for your answer, I used a similar method and got good results.
@Dr.Sanchez, thanks for your message. I will like to inform you that I have published a paper already based on it https://cigrjournal.org/index.php/Ejounral/article/view/5887. Regards
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