In the drying process, it is necessary to master the three stages: low temperature → high temperature → cooling.
1. At the first stage, as the Maca is just entering the furnace, the water content is still very high, thus the temperature should gradually increased and should maintained for 12-15 hours to gradually evaporate the water.
The temperature is adjusted at 35℃-45℃, and the humidity is set at 30%. It should last for 1 day to drain out the water.
2.The temperature of the second stage is gradually increased and should set at 55°C-60°C, and the humidity is adjusted at 38% to automatically discharge the water vapor.
This stage should lasts for 12 hours to discharge most of the water.
3.In the third stage, the temperature is lowered to 45°C-55°C, the humidity is adjusted at 35%. When the weight of the fruit is reduced to 25-30% of the fresh fruit, the machine will be turned off automatically and will cool down naturally.
The Mace could be take out after cooling.