The temperature and time of drying vegetables are key factors that can affect their taste and storage time. Usually, the temperature for drying vegetables should be controlled between 50 ° C and 70 ° C, and the time depends on the size and thickness of the vegetables, usually between 4 and 10 hours. The following are several reference drying temperatures and times for vegetables:
1. Green vegetables: Dry at a temperature of 50 ° C~60 ° C for approximately 8 hours.
2. Carrots: Dry at a temperature of 60 ° C to 70 ° C for approximately 10 hours.
3. Pumpkin: Dry at a temperature of 60 ° C~70 ° C for approximately 10 hours.
4. Onion: Dry at a temperature of 50 ° C~60 ° C for approximately 8 hours.
