Dried apples are one example of desiccated fruits thatenjoy a certain popularity in the snack foods market andthe processed foods industry. Crispness is maintained atlow water content and low humidity levels. The UnitedNations standard UNECE DF-16[1] requires that themoisture content of whole dried apples be less than 22%for example.The rate at which desiccated foods reabsorb moisturefrom the atmosphere is important to both the packagingindustry and to storage facilities. One might anticipatethat the rate of rehydration is a function of accessiblesurface area, that is, the size of the pieces of apple. Thissimple study clearly demonstrates that behavior.