Desorption isotherms for I mm thick garlic slices were determined at benveen 25 and 50•‹C and satisfactorily fitted with the G.A.B. equation The kinetics of drying of slices of thickness 1.5 -5.0 mm were determined at between 40 and 60' C using an air flow rate of 2.5 m,i1, and the conditions affording a highquality product in the shortest time were identified. Afler establishing imw the effective diffusion coefficient of the garlic slices varied with their moisture content during drying, a diffusional model accouming for these variations was developed and satisfactorily fmed to the eqmhental kinetic data

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