Yam drying
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Yam drying
Yam drying can be divided into three stages: the heating stage, the constant speed drying and draining stage, and the speed setting stage. Using Springfield dryer to dry yam.
Heating up stage: lay the sliced yam flat on the baking rack and push it into the baking room. Start the dryer and begin to send hot air into the box, gradually heating the temperature inside the box to 50°C , heating for 0.5 ~ 1.5 hours, the temperature rises and dehumidification begins, and constant temperature can be maintained when dehumidifying.
Constant speed drying and dehumidification stage: should be divided into two stages: high humidity and low temperature, medium humidity and medium temperature. High humidity low temperature section, the temperature is less than 50T, range 40 ~ 50°C , avoid high temperature and high humidity caused by the change of yam colour, observe the change of water vapor on the surface of yam, dehumidify at any time, this period should be in 3 ~ 3.5 hours < medium temperature medium humidity section, the temperature is less than 60°C, range in 50 ~ 60°C , this section is adapted to fresh air dehumidification, according to the amount of moisture reasonable adjustment.
Reduced speed stereotyped stage: also known as low humidity high temperature section, this section temperature 60 ~ 70 ° C, the current should not exceed 70 ° C, the late should not exceed 75 ° C, this period should be in 5 ~ 7 hours.
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