To determine the beta-carotene loss during and to maintain a high beta-carotene retention of final product. Blanching was investigated and it was found that the suitable condition was blanching 1x1x1 cubic cm diced carrots with water vapor for 4 minutes. For the second step, the appropriate corn starch concentration was studied and it was revealed that 2.5% corn starch coated carrots had good appearance and contained high amount of beta-carotene. In the third step, the effect of leaching soluble solid, soaking with 1% sodium sulfite, coating with 2.5% corn starch suspension and their combination were studied. The results showed that leaching soluble solid increased beta-carotene loss but the combination of sulfiting and corn starch coating could maintain the highest amount of beta-carotene (p<0.05). For the fourth step, the suitable time and temperature for air drying at 60 and 55 ํC, 70 and 65 ํC, and 80 and 75 ํC were studied and it was found that drying at 70 ํC for 100 minutes and 65 ํC for 50 minutes resulted dried carrot with highest sensory characteristic scores regarding to color, texture and high beta-carotene content. The product contained 4.13% moisture content, 9.03% protein, 2.03% fat, 66.12% carbohydrate, 7.47% ash, 11.21% fiber, 1464.95 ppm. sulfur dioxide, 232.65 microgram/g beta-carotene and retained 50.37% of fresh carrot beta-carotene. In the fifth step, the effect of water activity (aw) from aw 0.42-0.65 at 10 ํC on beta-carotene content was studied and it was found that high aw resulted in higher beta-carotene retention. (p<0.05) Finally, the storage of dried carrot in vacuum condition was studied. The result showed that beta-carotene content decreased with storage time significantly after 2 month storage but the total plate count and yeast and mold counts were still less than 100 colonies/g.