Effects of hot-air drying technology on the yield of organic sulfide in garlic slice

Effects of different slice thickness and drying temperature were studied on the yield of DATS during the drying of garlic slice. The optimum drying technology was as follows that slice thickness 3 cm, drying temperature 55℃. The organic sulfide in the dried garlic slice was seperated and examined by GC-MS. 64 compounds in which 40 compounds were heterocyclic derivatives were found, the results provided technical foundation for garlic slice processing and its health functional studies.