S. Ansari - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
N. Maftoon-Azad - Fars Research Center for Agriculture and Natural Resources, Zarghan, Islamic Republic of Iran.
A. Farahnaky - Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
E. Hosseini - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
GH. Asadi - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.

In this research, rehydration behavior of dried figs was studied at different temperatures (۲۵, ۶۰, ۷۰, ۸۰, and ۹۰°C). The rehydration kinetic was examined using the four most frequently used empirical models, namely, Weibull, Peleg, first-order, and exponential association models. The Weibull model gave the highest coefficient of determination (R۲) and the lowest values of root mean square error (RMSE), sum of squared error (SEE), and chi-square (χ۲) was considered the best. In all models examined, the equilibrium moisture content showed statistically significant differences as compared to the rehydration temperature. The temperature dependence of kinetic constants was described in terms of Arrhenius relationship. The average activation energy for the four models was ۲۴.۳۶۲ kJ mol-۱. During the rehydration process hardness of dried figs decreased, which was further confirmed by microscopic evaluation. Scanning electron microscopy (SEM) images of rehydrated figs indicated porous structure proposing the presence of free water.

Dried figs, Rehydration, Kinetics Model, Texture