Pepper Drying
| Phase | The first stage | The second stage | The third stage |
| Time | 2-2.5hours | 6-8hours | 0.5hours |
| Temperature | 47℃ | 70-80℃ | Close the heat source to cool naturally |
| Humidity-outlet | open four | Open one on each side | All closed |
Note: In the baking process should pay attention to humidity removal and turning sieve. At the start of baking, turning every 1 hour Moisture and screen time, after the lower water content with the pepper, Moisture, and turned sieve interval may be extended.
Note: In the baking process should pay attention to humidity removal and turning sieve. At the start of baking, turning every 1 hour Moisture and screen time, after the lower water content with the pepper, Moisture, and turned sieve interval may be extended.
Note: In the baking process should pay attention to humidity removal and turning sieve. At the start of baking, turning every 1 hour Moisture and screen time, after the lower water content with the pepper, Moisture, and turned sieve interval may be extended.
Note: In the baking process should pay attention to humidity removal and turning sieve. At the start of baking, turning every 1 hour Moisture and screen time, after the lower water content with the pepper, Moisture, and turned sieve interval may be extended.
Note: In the baking process should pay attention to humidity removal and turning sieve. At the start of baking, turning every 1 hour Moisture and screen time,
after the lower water content with the pepper, Moisture, and turned sieve interval may be extended.
Mushroom Drying
| Phase | Preliminary Drying | Constant Speed Drying | Drying Period | Complete Drying Period |
| Time | 2-3hours | 2-3hours | 1-2hours | 1-2hours |
| Temperature | Starting 35 ℃ to 40 ℃ step by step | Rising up to 50 ℃ | Rising up to 60 ℃ | 60℃-65℃ |
| Moisture outlet control | Whole open | Open one on each side | Open one on each side | All closed |
Notes
1.Heating and cooling should not be too fast otherwise affect the quality of the mushroom cap wrinkle.
2.The temperature should not exceed 65 ℃, or easy to burn.
3. If the mushroom color present white or off-white, water can be sprayed with a sprayer in mushroom surface,
simmer for 30 minutes into the oven and , then normal drying.
4.Timely packaging, low temperature dry and avoid light preservation
5. In the drying process to check the material conditions timely.
Honeysuckle drying
| Phase | The first stage | The second stage | The third stage | The fourth stage | The fifth stage |
| Time (minutes) | 120 | 360 | 120 | 120 | 240 |
| Temperature (℃) | 38 | 41 | 46 | 55 | 65-70 |
| Moisture outlet | Four full open | Four full open | Four full open | Open one on each side | Four full close |
Note: Grasp the humidity, temperature in drying process, Do it gradually heating gradually dehumidification .Moisture discharge hole should be opened before out of flower, when the temperature dropped to 35 ℃, flower can't be pack immediately, should be spreading shade for some time, later softened we proposal spread 20 mm to 30 mm thickness, in the drying process timely to check the material status.
