Micro structural approach of potato and pumpkin drying and rehydration

The food structure is subjected to a change of the integrity during dehydration which will affect rehydration. Changes in the underlying microstructure of this deformation and rehydration generally fails in restoring the integrity and quality of the food material to the original status. In this context, there are not many studies performed which correlate cellular structural changes to the desorption-sorption behaviour of food materials after dehydration. This study was undertaken to understand desorption-sorption behaviour of food considering potato (cv Sebago) and pumpkin (cv ecotype) as the model materials during drying and further explanations on rehydration. Pumpkin was used to construct only for dehydration and rehydration graphs. For potato SEM images were taken for dehydration and rehydration. Corresponding behaviours show the irreversible trend of dehydration-rehydration exists and changes to the scenario of relationship of the cellular structure.