OPTIMIZATION OF THE DRYING PROCESS - AN APPLICATION TO THE DRYING OF GARLIC

The response surface methodology (RSM) was used to derive an optimum d rying condition for garlic drying. The responses analyzed were L valu e and Optical Index (OI) as a measure of color and rehydration ratio ( RR) as well as final moisture content (Mf) which are important quality attributes of dehydrated products. L, OI, RR and Mf varied from 70.6 to 85.0, 72.0 to 191.1, 2.2 to 3.2 and 5.4 to 10.2% MC, respectively. An analysis of variance (ANOVA) revealed that drying temperature and slice thickness significantly (90% confidence level) affected L, OI a nd RR while no effect was observed for airflow rate and relative humid ity (RH). An optimum drying temperature of 70 degrees C for drying 2 m m garlic slices is recommended.