The ration of the drying room should be less than or equal to 1000 kg, and the temperature should be less than or equal to 60℃.
The temperature of the drying room is strictly required to be kept within the range of 26℃-35℃.
The temperature of the dryer should be set to 60°C-75°C, and should not exceed 75°C. The drying time is about 10 hours.
You can directly adjust the temperature to 75°C for drying. It takes 6 hours for continuous dehumidification.
The temperature shall be adjusted to 35°C-45°C, and the humidity shall be set to 30% to automatically dehumidify
The fresh harvested macadamia nut contains up to 30% moisture. and the process can reduce the moisture content to 2-3%
The drying process should be divided into two times. the size and temperature should be uniform, and it should be rolled in time.
The materials are loaded into the drying room for two hours, and the temperature should be quickly raised to 60℃~65℃.
It is advisable to set the temperature of the dryer’s intelligent control system at a medium high temperature, e.g. 50°C-70°C.
The initial stage for preserved vegetable drying process is heating, and the appropriate temperature is 40°C-50°C.
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