the dried samples were analyzed. Those three ypes of measurement showed global tendency. Freeze d offered the best conservation, slightly better than the best results for vacuum drying which were, at the same temperature always better than result using air drying. For air and vacuum drying, a temperature between 50 oC and 60 oc appeared to be optimal. This optimum and the better results achieved with freeze and vacuum drying can be explained by analyzing the key factor of the product degradation. The kinetic of degradation are favored by high oxygen presence and high temperature. Thus, freeze drying should of course be the best process and vacuum drying has to give a better conservation of the product than air drying. An intermed ate temperature, and not a temperature as low as possible, is opti mal because a higher temperature leads to shorter drying, and thus to a shorter time of degradation. Hence, the optimum temper ature is a compromise between drying rate and degradation rate. For the Tcc (Fig. 3) the results presented here can be compared to those of Tran et al. 2008) who conducted of to a 6% db. The fraction of the total carotenoid content remaining in Tran et al. (2008) study is significantly higher than in our study