The temperature is set to 65°C, the time is 15 hours, and the moisture is continuously drained.
The hawthorn should be soak in 0.5% isovitamin C solution for 10-15 minutes to prevent the fruit pieces from discoloring.
The relative humidity at the end point is controlled at 20-30%, and the drying time is about 14 hours.
The drying temperature is controlled at 60 °C-70 °C. The moisture content of the potato chip should less than 10%.
The drying process should be completed within 18-20 hours. The moisture content of the finished product is 16%.
Increase the temperature by 5°C, that is, keep the temperature at 65°C, and control the humidity to 15% until drying it thoroughly.
The temperature is set at 45°C, the relative humidity is set at 12%, and the drying time is 8 hours.
When it becomes slighted dried, the temperature is raised to 75°C-80°C, and the air humidity is lowered to about 25%.
Reduce the humidity to 20%, keep the temperature unchanged, the drying time is 4 hours, the air humidity is 20%.
Drying for 20 hours, the temperature is 41 ℃, and the circulating air circulates from bottom to top.
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