Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance.

A novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices to give high quality products was developed. Garlic slices were dried at 60 °C using four methods: ultrasonic-assisted vacuum drying (USVD), vacuum drying (VD), ultrasonic-assisted drying (USD), and convective drying (CD, the control with no vacuum or ultrasonic applied). Drying kinetics, water-content changes, and properties of the garlic slices were assessed.