The drying of vegetables. VI. Loss of ascorbic acid in drying cabbage and potato in large‐scale factory plants

Previous papers in this series1,4 have recorded the loss of ascorbic acid incurred in the drying of vegetables in the laboratory. In the present note data arc presented on the loss of ascorbic acid from cabbage and potato when the vegetables were dried in large-scale factory plants. The experiments were carried out at two factories, which were using a standard Ministry of Food plant.