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WU Shuo, LI Zong-jun, TAN Ya, DU Sha, HUANG Run-ting, WU Jing. Study on dying and smoking characteristic of betel nut[J]. Science and Technology of Food Industry, 2016, (04): 288-293. doi: 10.13386/j.issn1002-0306.2016.04.049
Citation: WU Shuo, LI Zong-jun, TAN Ya, DU Sha, HUANG Run-ting, WU Jing. Study on dying and smoking characteristic of betel nut[J]. Science and Technology of Food Industry, 2016, (04): 288-293. doi: 10.13386/j.issn1002-0306.2016.04.049

Study on dying and smoking characteristic of betel nut

doi: 10.13386/j.issn1002-0306.2016.04.049
  • Received Date: 2015-07-29
  • To improve the quality of edible betel nuts,the edibel betel nut drying and smoking features in combination with new environmentally friendly edible betel nuts oven were studied. By controlling drying temperature,humidity and wind speed and the key point of the smoking process and by comparing TPA test results and changes of betel maximum circumference,the optimal baking process parameters were obtained.At the roasting environment:temperature at 55 ℃,humidity at 60% RH,and wind speed at 1.2 m/s,the betel nut could be produced with better quality in a shorter period of time. By controlling smoking time,the smoky flavor was maintained and the smoke time was reduced 1/2 as well,which reduced the amount of harmful residues and hardness of betel nut,and improved the quality of edible betel nut.
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