EN
State of our knowledge on drying processes of vegetables is at much lower level than that on drying processes of grains, seeds, and green fodder. Mathematical models of drying kinetics, presented so far in the literature of the subject, do not consider the initial period of drying these materials. This is faulty approach, from the view point of both the theory of drying and the science methodology. This paper presents some results of studies of drying processes of vegetables, carried out at the Department of Agricultural Processes Engineering of the Warsaw Agricultural University in the years 1992-1994. The studies allowed us to elaborate mathematically plausible models of drying kinetics of red beet, onion, garlic, carrot and mushroom. General model of kinetics of vegetable drying is also presented, as well as actual problems and research trends of vegetable drying processes are pointed out.