Garlic cloves were dried with hot air and combined microwave-hot air drying methods in an experimental dryer. The combined microwave-hot air drying experiments were carried out with 100 g sample sizes at temperatures of 40 degreesC, 50 degreesC, 60 degreesC and 70 degreesC at air velocities of 1.0 and 2.0 m/s, using continuous microwave power of 40 W. For comparison of hot air drying, the same sample sizes were taken for experiments and the drying air temperatures and air velocity were 60 degreesC and 70 degreesC, and 2.0 m/s respectively. The total drying time, the color and flavor strength of dried garlic cloves were used to evaluate the performance of the combined microwave-hot air drying and the conventional hot air drying processes. Combined microwave-hot air drying resulted in a reduction in the drying time to an extent of 80-90% in comparison to conventional hot air drying and a superior quality final product.