This work was carried out in the Agroindustrial Engineering Faculty Laboratories and the objectives were: to obtain the appropriate parameters for getting "Pink Valencian"powder garlic variety; to characterize the raw material and powder garlic and to evaluate its organoleptical characterize during the storage in two different kind of packing (Laminated and high - quality polyethylene). The sequence of the process for getting powder garlic was: selection, weigh, washing, chop, dry, refrigeration, grinding, sieve, bottle, seal and storage. The fresh garlic, with 4,96% of proteins and 61,65% of moisture content, was dried at 40 ºC, 50 ºC and 60°C; with 2mm, 3mm and 4mm of thickness; with dextrine (5% and 10%) and without dextrine and constant air velocity of 3 mis. lt was established through these experiments that the best conditions for the drying were: Temperature, 60°C, 2mm of thick...