The rate of nonenzymatie browning of dehydrated vegetables has been studied as a function of temperature, moisture content, and confining atmosphere. The browning proceeds in linear fashion up to, and for a reasonable distance beyond, the limit of palatability for dehydrated nonsulfited carrot, white potato, onion, and sweet potato. The effect of oxygen on the browning rates of these four dehydrated vegetables is relatively small. The browning rates vary exponentially with the reciprocal of the absolute temperature.
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