The degradation of ascorbic acid, and the factors influencing its degradation from the oven drying of 50 ml and 100 ml solutions of 0.00075M and 0.0075M ascorbic acid in Petri dishes was studied in this work. The degradation rate decreases with decreasing moisture content, and the samples dried at 100C without a cover in air oven lost their moisture faster than all the other samples dried in oven drying. Hence, despite the high temperatures used for the samples dried at 100C without a cover in air oven, and their high oxygen exposure, the fast removal of moisture led to the lowest integrated amount of degradation in air oven drying because the rapid removal of moisture lowered the degradation rate at 100oC sufficiently quickly for the total amount of degradation to be lowest. Factors as water activity, drying rate and oxygen transfer are also demonstrated to have a significant effect on ascorbic acid degradation. All the samples were found to be highly crystallized, with differing amounts of water of crystallization.