Amorphous (metastable) sucrose and glucose powders were exposed to relative humidities ranging from 4.6 to 33.6% at 25°C. At humidities lower than about 12% for sucrose and 5% for glucose, moisture equilibrium was attained and practically no crystallization occurred in nearly 3 years. A vapor pressure isotherm was evaluated for sucrose-water solutions from 0 to 100% sucrose at 25°C. At higher humidities the absorbed water initiated crystallization of the sugars with subsequent release of moisture to yield essen-

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The loss of weight that occurs when dehydrated potatoes, carrots, cabbage, and onions are heated in a vacuum oven has been studied as a function of time, temperature, fineness

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