Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration as a novel method for garlic slices dehydration

Abstract This study investigated the effects of multi-frequency mode ultrasound and vacuum technology on the water loss (WL) of garlic slices during osmotic dehydration (OD), and their effects on the microstructure of garlic. A new method of OD for garlic slices was proposed – Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration (VUOD). The results indicated that the WL of the garlic slices treated with VUOD (21.12%) was significantly (p