Yam is a substance that is both a medicine and a food. It has the effects of nourishing the spleen, lungs, kidneys, and essence. There are two ways to dry yam: natural drying and drying. The color of yam slices after ordinary drying has very high requirements for drying experience. Different people and different methods of drying will cause uneven color of yam slices, some yellowish, and some may be black. The color of yam slices in different drying batches is also different. The dried yam slices have natural color and clear texture because the drying temperature and drying time are strictly controlled during the drying process. The drying process is uniform and consistent. The yam slices after drying have a natural color and clear texture. The yam slices after sulfur fumigation are whitish, unclear in texture, and unnatural in color, which can be easily identified. Yam slice drying is to use modern drying machinery to process yam slices through a certain process to achieve the drying process of yam slices. Sulfur fumigation refers to the process of using sulfur to destroy the cuticle of yam slices, promote the evaporation of water in the mountain, and achieve rapid drying.

The net-belt continuous yam drying machine adopts an intelligent control system, which can automatically adjust the drying temperature and time according to different factors such as the type and humidity of the yam. In this way, it not only avoids insufficient or excessive drying caused by human factors, but also ensures that each batch of yam can achieve a good drying effect.
The above is the difference between the two common drying methods for yam slices. The bosses who grow yam can choose by themselves.