Color changes of the samples dried in non-stationary conditions range between 8.77 and 12.11. Such a color difference between several programs in non-stationary drying as well as between samples dried in stationary and non-stationary condition follows from the reduction of the heating period, strictly, due to the periodical interruption of heat flux and supply of cold air to the dryer chamber. The cold air reduces the color degradation and retards the Maillard browning reactions. Besides, the non-stationary drying accelerates the mass transfer and reduces the degradation of carotenoids in dried carrots. Since the stability of these dyes decreases with increasing temperature, then any reduction of the drying temperature positively influences the color preservation. Many studies have confirmed that drying in non-stationary mode effectively preserves the color of dried bioproducts