Moisture removal from solids is an integral part of food processing, with convective drying representing one Of the most important techniques for preservation of biological products. However, removal of moisture during drying has detrimental effects on the physiochemical properties of the material. Deterioration of the physical attributes of the system was evaluated on the basis of rehydration characteristics, namely the coefficient of rehydration and rehydration ratio. The rare and degree of rehydration was dependent on the drying conditions, with the extent of cellular and structural disruption dictating the rehydrational capacity.