Radish Drying Process

Drying is the most widely used dehydration method in radish processing, valued for its efficiency and stability, making it the preferred technique for producing high-quality dried radish products. During the drying process, pre-treated radish slices are evenly spread on drying racks and placed into drying equipment for dehydration.

The temperature of the hot air in the drying equipment is typically maintained between 50°C and 60°C, which is the optimal range for radish drying. Excessive temperatures may damage the nutritional components of the radish, such as the loss of vitamin C and discoloration of the surface. On the other hand, temperatures that are too low may prolong the drying time, reducing production efficiency. The drying time is generally controlled between 6 to 10 hours, with adjustments made based on the thickness of the radish slices and their initial moisture content. Throughout the drying process, real-time monitoring of the equipment’s temperature and humidity ensures precise control, avoiding over-drying or insufficient drying.

With scientifically managed temperature, time, and humidity, hot air drying effectively removes moisture from radishes while preventing high temperatures from destroying nutritional components. Evenly spread radish slices, dehydrated under suitable conditions, retain their natural color and flavor, providing excellent quality for subsequent storage and use.