Sweet potatoes, often called “yams”, “Di Gua” and “Gan Shu”, are plenty of protein, starch, pectin, cellulose, amino acid, vitamins, and mineral substances and are thus praised as “the food for longevity”. They help to cure cancers, protect hearts, prevent emphysema and diabetes, and lose weight. In Japan, they are also praised as “a food for longevity” and have good pharmacological efficacy. Sweet potatoes are widely grown all over the country, and thus their yield is very considerable. They are very popular with people as they abound in polysaccharides and mucus protein necessary for the human body. Typically, sweet potatoes are not processed but directly sold in the market, causing inconvenience in transportation and low prices. If sweet potatoes are processed into food products for sale, their added values will be greatly increased and better economic benefits will be achieved.

Preliminaries

Wash sweet potatoes; put them into the boilers to boil them; get them out before boiling thoroughly; and cut them into slices after they get cool. Make sure that all sweet potato slices have the same thickness first, and that their size is relatively the same. After all procedures mentioned above have been completed, put the slices on the racks on an even and orderly basis.

Drying

1. Raise the temperature in the cabinet to 30 ° C, and put the sweet potato slices in the cabinet. Set the temperature to 40 ° C, and dry
sweet potatoes for 1-2 hours;
2.Set the temperature to 55°C, and dry sweet potato slices for 2 hours;
3.Set the temperature to 65°C, and dry sweet potato slices for 2 hours;
4.Set the temperature to 70°C, and dry sweet potato slices for one hour;
5. Turn off the power, and take out of the slices after one hour.
Packing sweet potatoes into bags

Don’t pack the slices into the bags unless they are cooled down. All in all, the entire drying process takes about 8 hours with the highest
temperature less than 70°C.

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