In the drying process, the temperature shall be controlled from low temperature to high temperature to cooling down process.

When entering the furnace, as the water content is still high, the temperature is gradually increased and it shall maintain for 12-15 hours to gradually evaporate the water. Afterwards, the temperature shall be adjusted to 35°C-45°C, and the humidity shall be set to 30% to automatically dehumidify, after continuing for 1 days, most of the water will be discharged.

The temperature of the second stage is gradually increased and shall be set at 55°C-60°C to evaporate the moisture, and the humidity shall be adjusted at 38% to automatically dehumidify and let the water vapor be discharged. This stage shall be last for 12 hours, so that most of the water is discharged.

In the third stage, the temperature is cooled down and shall lower to between 45℃-55℃, the humidity is adjusted at 35%, and the baking is continued until it is totally dried, so that the weight of the fruit is reduced to 25-30% of the fresh fruit. After drying, let the dried Lepidium Meyenii Walp cooled down naturally, and then take it out after cooling down.