Differential Scanning Calorimetry Method (DSC) was used for determining the parameters of garlic freeze drying process. Garlic with moisture content ranging from 17 to 87% in temperatures from -28 to 5°C (245-278 K) was investigated. The transitions, including change of water into ice (crystallization) and condensed inter-crystalline solution into amorphous solid, were considered. The melting point of ice crystallites Tm and glass transition temperature Tg' were read out from the registered thermographs. Critical moisture of garlic, determining the onset of forced drying stage, was estimated.
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