The testing of the carrot drying process was performed using three methods: convection drying, freeze-drying and vacuum-microwave drying. The raw material, blanched and osmotically dehydrated, was fixed. The cutting process test was performed for raw material, dried material and hydrated material. The value of the total work input into the cutting of carrot and the value of the parameter called the compression degree was computed. A hypothesis about the possibility of using the compression degree as a criterion for the evaluation of dried carrot internal structure was confirmed. Among the suggested carrot fixing methods, the sublimation drying allows to obtain a product of the least resistance to cutting. Rehydration of the dried material obtained with the sublimation method produces numerous cracks of cell walls, which essentially reduces the cutting work value, at the same time increasing the compression degree value.