The possibility of using of the first period drying model for variability determination of shrinkage course during vegetables drying was discussed. The model contains parameter N, which value depends on the way of material shrinkage during drying. It was assumed in this paper that N is changeable during drying. For the model empirical verification the measurements of drying kinetics of single particles were used. 3 mm thick crosswise and lengthwise cut parsley slices, crosswise cut slices of parsley axial cylinder and crosswise cut rings of parsley root bark and 8 mm thick leek slices were dried at the temperature range of 40-80°C under conditions of natural convection. It turned out from the obtained results that the generalized model of vegetables drying kinetics with changeable parameter N describes the investigated process better than the model with constant N. This statement concerns the parsley root particles dried in air temperature range from 40 to 80°C and leek slices dried at 40 and 50°C. The obtained results confirmed the possibility of using of the first period drying model for variability determination of shrinkage course during drying of vegetables which particles are compact solid.