Observations on the rate of dehydration of root vegetables in heated air.

A four_stage counterflow hot-air drying system with interstage reheating which has been
developed for the dehydration of vegetables in strip or shred form is compared with a less
complex system of fewer stages for drying strips of scalded carrot or potato. Satisfactory
drying is llossible, to some cases in 6-7 hours even in a single-stage system, though not
necessarily with good thermal efficiency. The possibility of bacterial hazards associated
with low initial drying temperatures is discussed.