INDUSTRIAL AND ENGINEERING CHEMISTRY
July, 1946
The required drying time varies u-itti different kinds of vegetables. For routine or control work where the limits of error could probably be extended to *0.2%, however, it may be possible to assign the same drying time to a whole group of vegetables. For example, beets, sweet potatoes, and other vegetables of similar texture may fall in the same class with carrots and potatoes (40 hours a t 70" C.), and leafy vegetables may fall in the same class u i t h cabbage and onions (30 hours a t 60" C.). Measurements on other vegetables are no]\- in progress to obtain this information. ACKNOWLEDGMENT
The authors gratefully acknowledge many helpful suggestions offered by Fred Stitt, I
