An Experimental Study On Yam Osmotic Dehydration And Hot Air Drying Oputimum Technology

China is one of the largest producers of huai yam, along with the increasing demand of huai yam, yam’s drying after harvest and further processing is becoming particularly important. On the basis of yam’s equilibrium moisture content experiments, this paper uses the DL104Drying oven, with self-made salt solution as a permeate, then uses homemade salt solution’s concentration、the solid-liquid ratio and the temperature of the permeate as factors, by means of the orthogonal experimental design, analyzes each factor’s influence on Huai yam’s rate of water loss and rate of solids gain. At the same time, use Huai yam’s water loss rate as the main indicator to make a range and variance analysis of experimental data, and to find the optimal solution. The results showed that the most important factor affecting the rate of water loss is the temperature, followed by concentration of the solution, with minimal impact to solid-liquid ratio; and determined that the best solution to the osmotic dehydration, that is, permeate temperature to65℃, solid-liquid ratio of1:8, the permeate concentration of5%. After osmotic dehydration, huai yam also needs to be in the next step of drying. This experiment uses the GZ-1drying test device of Mechanical and Electrical Engineering of Inner Mongolia Agricultural University, by changing the temperature and wind speed of Huai yam to do the hot-air drying test. Through the experiment we obtained the yam’s drying curves and drying rate curves, analyzed the hot air temperature (50℃,60℃,70℃) and wind speed (0.6m/s,1.2m/s,1.8m/s)’s influence on the drying characteristics of the Huai yam; and concluded that the osmotic dehydration of Huai yam not only have good color and no curl, but also can achieve the purpose of time saving.