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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.

1441but which react rapidly with organic peroxides. It may be expected that a more reactive compound may be required for helped the project greatly by supplying many of the compounds evaluated. best antioxidant efficiency a t low temperatures than for use at high t.emperatures. A number of isolated facts seem to support this assumption. A systematic study of the change in relative stabilizing efficiency with temperature, for various antioxidants, would be of fundamental importance. ACKNOWLEDGMENTThe author is indebted to C. S. Myers of Bakelite Corporation, under whose direction this work was carried out, for his many helpful suggestions. The assistance given by many of the writer's associates of Bakelite Corporation is also gratefully acknowledged. The experimental procedure was based on information received from R. M. Koppenhoefer of the Socony Vacuum Sulfite disappearance in dehydrated sulfited carrot, white potato, and cabbage stored at temperatures ranging from 24' to 49' C. proceeds approximately as a first-order reaction. The apparent activation energies, calculated according to the Arrhenius equation, are high, ranging from 33 to 43 kg.-cal. The rate increases markedly as the moisture content is raised; for carrot and white potato at 38' C., the increases are about 3-and s-fold, respectively, over the moisture ranges of 5.4 to 8.0, and 5.3 to 9.2%. For sulfited vegetables stored in air as compared to similar samples stored in nitrogen, the respective rates of sulfite disappearance are in the ratio of about 1 to 1 at 49" C., and

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