How to Dry Walnut with Kinkai Dehydrator

The first stage-timely enter the drying room to dehumidify (30-35 → 12-15 hours), remove the green skin, put it into the warehouse and dehumidify baking within 8 hours, dehumidification temperature 30-35, baking time 12-15 hours, Water disperses on the surface of the husk, and the moisture is removed when the color changes from dark brown to brown.

The second stage-fixed color initial roasting (50 → 12 hours) After the dehumidification is completed, the fixed color initial roasting is started, the temperature is increased to 50, and the baking time is 12 hours. The completion of drying is characterized by the absence of water vapor within the drupe, the kernel has been fixed, and 70% is dry, but the kernel can still be removed.

The third stage: constant temperature dried kernels (30 → 16 hours). After the fixed color drying period is over, the kernels enter the dried kernel phase. The temperature is controlled at 30 and about 16 hours. At this time, the water content of stone fruits reaches about 10%. The dried kernel phase can be completed, and the stone fruit on the oven is satisfactorily covered with a sackcloth bag, which is kept for several hours, so that the water in the upper stone fruit will continue to volatilize, and the upper and lower stone fruit will dry relatively evenly.