This present study examines the effects of a successive pressure drops method on the drying kinetics as well as the color degradation of two bioproducts, namely potato and carrot. The parameters under investigation include the cycle duration, pressure levels and chamber temperature on the drying kinetics, product color and porosity changes. Experimental results have shown that the pressure level has a positive impact on the drying kinetics of heat-sensitive bioproducts. Also, for a given drying period, a shorter cycle time has been observed to result in favorable drying kinetics for potato samples. Finally, drying conditions employing lower chamber pressure and temperature has been shown to reduce the color change of bioproducts. (C) 2003 Elsevier Ltd. All rights reserved.