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Drying Purple Chinese yams

Drytech dryer use for Drying Purple Chinese yams

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Purple Chinese yams, a latest species bred by Ziyu Huaishan   Vegetables Scientific Institute, have the name for their purple red pulp.   Compared with common white Chinese yams, the purple Chinese yams are rich in   nutrients such as starch, sugar and zinc that they are good for eyes and can   prevent heart attack and cancers. They tastes good and abound in more than 20   nutrients including starch, sugar, protein, saponin, amylase, choline, amino   acid, vitamins, calcium, iron and zinc. They become the best among   new-generation healthy foods.

How to dry purple   Chinese yams with DRYTECH dryer

F  Temperature-raising   phase: Tile sliced yams on drying racks and push into the drying cabinet.   Start the dryer to send warm wind into the cabinet to raise the temperature   to 50°C for 0.5– 1.5 hours. Start moisture removal function when humanity   rises. DRYTECH heat pump drying and dehumidifying machine can keep the   constant temperature over the moisture removal.

F  Drying and   moisture-removing phase: There are two sub-phases, high humanity and low   temperature, and medium humanity and medium temperature. In the first sub-phase,   remove the moisture when the temperature ranges from 40°C to 50°C to avoid   color of yams changing due to high temperature and high humanity. Watch water   vapor on the surface of yams so as to remove it at any time. This phase shall   last 3-3.5 hours. In the second sub-phase, the temperature ranges from 50°C   to 60°C . If necessary, use fresh air to remove moisture based on density of   moisture,

F  Speed-reducing and   shaping phase (also known as a low-humanity and high-temperature phase): the   temperature ranges from 60°C to 70°C . In the first half phase, the   temperature shall not be higher than 70°C . In the second half phase, the   temperature shall be not lower than 75°C . The whole phase lasts 5-7 hours.

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