Effects of Three Emerging Non-thermal Pretreatments on Drying Kinetics, Physicochemical Quality, and Microstructure of Garlic Slices

Three emerging non-thermal pretreatment methods, including cold plasma, ultrasound, and ozone water, were utilized to pretreat garlic slices before drying process. The garlic slices were then dried by hot air drying at 60 °C. The study investigated the drying kinetics, color, rehydration ratio (RR), allicin content (AC), total phenolic content (TPC), antioxidant activity, and microstructure of the garlic slices. The results showed that ultrasound and ozone water pretreatment can significantly enhance drying kinetics. In comparison to untreated samples, garlic slices pretreated with ultrasound for 20 min exhibited a 55.96