Mustard drying process
In the drying process, a lot of heat is absorbed from the air energy drying room. Part of the heat is used to increase the temperature of the Chinese turnip, and the other part is used for the migration and evaporation of water in the Chinese turnip. The air can continuously transfer heat to the Chinese turnip, thus the water is evaporated and taken away during this process. This process is divided into two stages: heating stage and drying stage.
The initial stage of Chinese turnip drying process is heating, and the temperature should be 40°C–50°C. The water on the Chinese turnip’s surface absorbs energy and turns into water vapor and then evaporates in a large amount. This is also called water out-diffusion, and its diffusion speed has a certain relationship with the Chinese turnip’s surface area, air velocity, temperature and relative humidity of the air.
When the temperature of the mustard rises to the wet bulb temperature of the air energy, and all the heat absorbed from the air energy is used to evaporate the water, the drying speed shall remain constant at this time.
After entering the second drying stage, most of the evaporated water is free water, and most of the free water and colloidally bound water are removed during the drying process. The evaporation speed in the Chinese turnip is not entirely determined by the temperature of the drying air, but by the humidity of the air. The lower the relative humidity, the faster the moisture migration and evaporation. The temperature shall be gradually increased, thus the moisture content could reach an equilibrium moisture content. When the dry moisture content of the Chinese turnip is about 15%, the evaporation is stopped and the drying process is completed.