Sweet Potato Drying Process

Before drying, the sweet potatoes are sliced or cut into strips and prepared to enter the drying equipment. Inside the dryer, hot air is distributed evenly through ducts to heat the sweet potatoes, with the temperature typically controlled between 55°C and 65°C. This temperature range effectively evaporates moisture from the sweet potatoes without damaging their nutrients, such as vitamin C and dietary fiber. The choice of temperature is crucial: too high a temperature may cause the sugars in the sweet potatoes to caramelize, affecting both taste and nutrition, while too low a temperature may extend drying time, reducing production efficiency.

The drying time is generally controlled between 8 to 12 hours, with specific timing adjusted based on the thickness of the sweet potato slices, moisture content, and the performance of the drying equipment. Thicker slices will require a longer drying time, and sweet potatoes with higher moisture content may need additional drying time. To ensure even drying, the equipment periodically rotates the slices or adjusts the airflow, allowing each piece of sweet potato to be uniformly heated.

Once dried, the sweet potatoes are not only dry in texture and easy to store but also retain their original sweetness and nutritional value. After drying, the sweet potatoes need to be properly cooled to prevent moisture absorption during packaging. This drying process is efficient and well-organized, ensuring the production of high-quality dried sweet potato products.