1. Initial Heating

First, set the temperature to 43-48°C and the humidity to 53°C for 1-2 hours. This allows the moisture on the surface of the vegetables to absorb energy, converting it into water vapor and evaporating it. As the hot air flow rate increases, the temperature decreases, and the relative humidity in the drying room decreases, the moisture content decreases, and the drying speed accelerates.

2. Constant-Rate Drying Stage

The evaporation rate of moisture from vegetables is not entirely determined by the drying air temperature, but rather by the humidity. The lower the relative humidity, the faster the moisture migration and evaporation.

3. Deceleration Drying Stage

When the evaporation rate of vegetable moisture reaches approximately 50-60%, the free water content is significantly reduced. At this point, the rate of moisture diffusion within the vegetables slows, while surface moisture vaporization is even slower. This stage is called the vegetable deceleration stage. As moisture continues to evaporate, the temperature in the drying chamber gradually rises, bringing the moisture content to an equilibrium level of approximately 15%. Drying is complete after 8-15 hours, achieving optimal drying results.