Yam, also known as earthy yam, Huaishan, Huaishan, or white yam, is a delicious winter food both medicinally and edible. The yam we're talking about is actually the dried rhizome of the yam, sliced ​​and dried. Currently, supermarkets, food factories, and individuals mostly use dried yam slices or yam powder. Fresh yams require not only washing, slicing, but also drying, a very cumbersome process. Consequently, dried yam slices are beginning to replace fresh yams on the market, and yam growers are also starting to dry them.

Drying yam slices: Peel the yams and cut them into uniform slices of uniform thickness and size. Rinse with water, drain, and then lay them out on a stainless steel material cart. Avoid stacking the slices, and leave a certain amount of space between each slice. The cart is then pushed into the yam dryer to begin drying.
1. Stage 1: Heating: Spread the sliced ​​yams flat on the baking rack and move them into the drying room. Start the Huining heat pump dryer and begin sending hot air into the drying chamber, gradually raising the temperature to 50°C. Heat for 30 minutes to 1.5 hours. As the humidity rises, dehumidification begins. Use the Huining yam drying and dehumidification unit to maintain a constant temperature during dehumidification.
2. The Second Stage: Constant-Speed ​​Drying and Dehumidification Stage: This stage should be divided into two phases: high humidity and low temperature, and medium humidity and medium temperature. The high humidity and low temperature stage is below 50°C, ranging from 40°C to 50°C. Avoid color changes caused by high temperature and humidity on the yams. Observe changes in moisture on the yams' surface and dehumidify as needed. This stage should last 3 to 3.5 hours. The medium humidity and medium temperature stage is below 60°C, ranging from 50°C to 60°C. During this stage, fresh air should be exchanged for dehumidification, adjusting the temperature appropriately based on the humidity level.
3. The Third Stage: Deceleration and Setting Stage: Also known as the low humidity and high temperature stage, the temperature during this stage is between 60°C and 70°C, preferably not exceeding 70°C in the early stages and not exceeding 75°C in the later stages. This stage should last 5 to 7 hours. After the time is up, the yams are dried. For air-source yam dryers, yams are a typical root and tuber product, similar to agricultural products like kudzu root, sweet potato, potato, and Gastrodia elata. Zhengzhou Guoxin Drying Equipment Manufacturer not only offers drying rooms and technology suitable for drying roots, tubers, and flowers and leaves, but also offers large-scale net-belt yam dryers capable of drying dozens of tons per day. With feed and discharge ports on one side, this eliminates the need for manual labor. The multi-layered net structure allows hot air to flow upward through the material, while moisture is directly exhausted. Heat sources can be selected from heat pumps, coal, or pellets. This significantly simplifies yam drying and solves the problem of drying yam slices. The yam is guaranteed to maintain color after drying, preserving its nutritional value and flavor. We currently have yam drying rooms and net-belt continuous yam dryers. We welcome you to visit us for a trial run or to discuss cooperation.