Drying characteristics of garlic (Allium sativum L) slices in a convective hot air dryer

The effects of drying temperatures on the drying kinetics of garlic slices were investigated using a cabinet-type dryer. The experimental drying data were fitted best to the Page and Modified Page models apart from other theoretical models to predict the drying kinetics. The effective moisture diffusivities varied from 4.214 x 10(-10) to 2.221 x 10(-10) m(2) s(-1) over the temperature range studied, and activation energy was 30.582 kJ mol(-1).