Help: I need to dry raisins that have been bleached and scoured using a vacuum dryer. How should the parameters be set to achieve the fastest drying speed? ?
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Help: I need to dry raisins that have been bleached and scoured using a vacuum dryer. How should the parameters be set to achieve the fastest drying speed? ? I hope some expert can help solve this; thank you so much! !
This question is really difficult; the experts here are specialists in instrumentation, not in agricultural product production processes. Nevertheless, discussions on this topic are welcome, as after all, it’s only safe to produce green food by oneself.
Can these raisins still be eaten?
Is this also taking a shortcut now? Weren’t the primary school textbooks once saying that the raisins from Turpan are dried in the sun? Sure enough, fairy tales are all lies.
It may be necessary to actually dry a few pounds in order to obtain some data. For example, what is the average water content per jin, and what is the degree of volatilization, that is, the reduction in water content, under specified negative pressure and temperature conditions? This is also a process of equilibrium for a material. In the absence of empirical data, debugging can only be done relying on experimental data.