It can be concluded that the medium has high speed and serious vaporization phenomenon of the original cone structure in the case of small opening, the vapor volume fraction is more than 90%.

Volume of air required in Drying-More air is required to conduct heat to the food to evaporate the water present than is needed to transport the vapor from the chamber.

Water vapor in the lower atmosphere can vary in amount from a mere trace in arid regions to about 4% by volume in moist areas.