The present work summarizes the results of experiments on dehydration of vegetable foods performed at the Instituto Agronômico, Campinas. Drying was carried out by the hot air process in a drier shaped as a vertical tunnel specially built for this purpose, and which is considered very advantageous for studies on dehydration of various kinds of foodstuff. Amilaceous products such as potatoes (Salanum tuberosum), carrots (Daucus carota), peas (Pisum sativum), cassava (Manihot utilissima), and mandioquinha (Arracacia xanthorrhiza) were dried at temperatures between 40° and 55°C. The time of treatment varied for most materials from 5 to 10 hours according to the thickness the material was distributed on the shelves of the drier. The guando (Cajanus cajarn) as well as sweet potatoes (Ipomoea batatas) needed about 15 hours to be dried.