Drying is one of the oldest and most important food preservation techniques involving moisture movement from the product to the drying air. The optimum design of drying and aeration and storage systems requires mathematical modelling using basic data on the moisture sorption behaviour of the material to be dehydrated. A large number of empirical, semi-empirical or theoretical models have been reported in the literature for describing moisture sorption isotherms of food materials. The reported work presents a review of literature on equations for fitting moisture sorption isotherms of several vegetables. Variation was shown in equilibrium moisture content values determined for the same product from different isotherm equations. Equilibrium moisture content data obtained from different equations were then used in a mathematical model of vegetable drying to simulate the process. Analysis of the results of simulation showed that the kind of equation of moisture sorption isotherm used in the model of vegetable drying influence the results of simulation. In conclusion it was suggested that an “overall – all” evaluation of this large number of isotherm equations is needed in order to have a more precise (and quantitative) definition of their fitting abilities as applied to different vegetables.