Drying betel nut is the core process that determines its final quality, such as taste, chewiness, appearance, and mold resistance. Due to the high moisture content and unique texture of betel nut fruit, special attention should be paid to the following key points during the drying process: 1 Strictly control the temperature to prevent "dryness on the outside and moisture on the inside" or burning the betel nut fruit. The skin of the betel nut fruit is thick and the internal flesh has more moisture. If the initial drying temperature is too high, it will cause the skin to rapidly shrink and harden, forming a "crust" phenomenon, and the internal moisture cannot be discharged, ultimately leading to mold or deterioration. Temperature suggestion: The stepwise heating method is usually used. The initial temperature should be controlled at around 40 ℃ -45 ℃ to allow the water to slowly evaporate; In the mid-term, it can gradually rise to 50 ℃ -55 ℃; In the later drying stage, it can be briefly raised to around 60 ℃. Do not use high temperature to grill at the beginning. two Accurate control of dehumidification and ventilation drying is not just about heating, but more importantly, dehumidification. Betel nuts release a large amount of moisture during the initial drying stage. If the humidity in the drying room is too high, it not only prolongs the drying time, but also causes the surface of betel nuts to turn black and lose its luster. Operation suggestion: In the early and middle stages of drying, it is necessary to ensure that there is a good dehumidification system in the drying room and timely discharge the humid and hot air. At the same time, attention should be paid to the uniformity of hot air circulation to ensure that the betel nuts on the tray are heated uniformly both inside and outside, avoiding local over wetting or over drying. three Attention should be paid to the pre-treatment and placement methods. The pre-treatment before entering the furnace directly affects the drying efficiency and yield of finished products. Sweating and withering: After fresh betel nuts are harvested, they usually need to undergo a "sweating" treatment (allowing them to naturally lose water and transform internal substances for a few days), and some processes may also involve boiling them in water for withering. After these pretreatments, the betel nut dries faster and the finished product has a more uniform color. Evenly spread: When placing on a drying tray, avoid stacking too thick. A single layer should be kept flat and the fruit size should be as uniform as possible to control the drying time uniformly. four Pay attention to the moisture content and mold resistance of the finished product. Betel nuts are rich in sugar and plant protein. If not dried thoroughly, they are prone to moisture absorption, mold growth, and even harmful substances during storage. Target standard: The ultimate goal of drying is usually to reduce the moisture content to around 12% -15% (depending on the subsequent processing technology). Status assessment: Qualified dried betel nuts should have a hard texture, a crisp sound when shaken, uniform skin color (dark brown or black brown), no burnt spots, and no mold spots.

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