[EN] Dehydration represents a very important operation in food processing. The way how water is removed from food affects the final product quality, thus the characteristics of dried products are dependent on the drying technique used. The main objective of the present study was to evaluate the effect of low temperature drying on the quality of dried eggplant and carrot. For this purpose, cubic samples (10 mm side) were obtained from eggplants (Solanum melongena var. Black Enorma) and carrots (Daucus carota var. Nantesa). Samples were dehydrated using three different drying techniques: hot air drying (HAD, 50 ºC and 2 m/s), atmospheric freeze drying (AFD, -14 ºC and 2 m/s) and vacuum freeze drying (VFD). To evaluate the influence of drying method on the final quality of the product, rehydration kinetics of HAD, AFD and VFD samples were performed. Moreover, textural profile analyses (TPA) were carried out to characterize the hardness of the rehydrated samples. A diffusion model was used to mathematically describe drying and rehydration kinetics. The drying kinetics of eggplant were faster than carrot drying kinetics in both HAD and AFD. Drying method influenced significantly (p<0.05) in both rehydration behaviour and textural properties. AFD samples showed intermediate properties between VFD and HAD samples. Therefore, AFD could represent an interesting alternative to HAD and VFD to achieve high quality dried products at lower cost than VFD.