The effects of salt concentration immersion time in a salt solution prior to air dehydration and heating of air temperature during dehydration upon the browning reaction and pyruvic acid content of air dried garlics to a 6.5% moisture content(wet basis) were analyzed by a response surface methodology(RSM), Those values were also predicted by using a second degree polynomial regression model. Heating of air temperature was the most significant factor affecting the both browning reaction and pyruvic acid content. Salt concentration had more influence to browning reaction than immersion time whereas immersion time was more impor-tant factor than salt concentration on a retention of pyruvic acid sugested different processing conditions. While the processing conditions to minimize the browning reaction(O.D=0.009) were 0.3% of salt solution 9 min of immersion time and 5$0^{circ}C$ of air temperature compared to control(O.D=0.022) of air dehydration at 5$0^{circ}C$ Pyruvic acid contents were maximized(174 $mu$mole/g garlic solid) at the 0.1% of salt solution 3 min of immersion time and 5$0^{circ}C$ of air temperature compared to control(147 $mu$mole/g garlic solid) of air dehydration at 5$0^{circ}C$