Konjac is grown in large quantities around the world and is a very popular vegetable. Konjac is a healthy food. The Baixin konjac dryer can be divided into multiple stages to dry fresh konjac at medium and low temperatures. Konjac dried will not change any of its nutritional value. The scent of konjac is preserved and it tastes better.

First, choose high-quality konjac, then wash and slice it. It is recommended to use professional konjac to clean and finish with a slicer.

Second, put the konjac slices on the tray, keeping a small distance from each other, and the thickness of the spread is 3-5 cm. If you use the konjac mesh belt dryer, you can realize automatic feeding.

Third, put it into the Baixin dryer and set the drying temperature to 60 degrees. The drying process will be completed after 10 hours. If you use a konjac mesh belt dryer, the drying time is 2-5 hours.

Different konjac thickness will have different dehydration times, the thinner, the shorter the dehydration time. When konjac chips are in direct contact with air, they will regain moisture, so they need to be sealed and packaged. If you use vacuum packaging, you can better preserve the color and aroma of konjac chips.