When figs are dried using an air energy dryer, the drying temperature is controlled in stages. Generally speaking, the drying process can be divided into three stages:

1. Initial stage: The temperature should be set in the range of 70~85℃. The purpose of this stage is to evaporate a large amount of fig water in a short period of time. Dehumidification at this stage is controlled at around 50%.

2. Intermediate stage: The temperature is based on the range of 60~70℃, the dehumidification time is slightly shortened, and the humidity is controlled to 30%. This stage lasts about 8 hours.

3. Later stage: the temperature drops to 50~60℃, and the humidity continues to drop to 10%. This stage lasts approximately 5 hours.

The entire drying process takes about 18 hours, and the moisture content of the figs is reduced to less than 15%. Dried figs produced using a fig dryer have soft flesh, a refreshing aroma, a pleasant sweet aroma, a moisture content of about 20%, and no insects, mold, impurities, or sediment.

Please note that specific drying temperatures and times may vary depending on fig variety, size, initial moisture content, and other factors. In actual operation, adjustments need to be made according to specific circumstances.

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