1.The drying process is determined by three factors: drying temperature, indoor humidity and drying time (processing speed). The weight of dehydrated seaweed must be kept in the range of 25-50g.
2.The water content of vegetables gradually decreases later. In the drying process, the temperature should be set at 65-75%, and the drying time of combined water is relatively long.
3.After entering the upper part of the dryer, the combined water begins to evaporate from the surface and edge parts.
4.If the front temperature is set too high, the seaweed begins to shrink when it at the lower part of the dryer, resulting in white spots and other qualitative changes (such as redness).
5.As mentioned above, the three elements of drying are temperature, humidity and time. The adjustment method is mainly through air inlet and exhaust exchange.
6.In application, it is necessary to adjust indoor humidity and air exchange rate according to the drying condition of the seaweed, meanwhile, you should pay attention to the mixed utilization of secondary air as well.