Absrtact: In order to explore the characteristics of microwave drying equipment and its effect on quality, the drying curve and rehydration curve of areca nut were studied with fresh areca nut as test sample and hot air drying as control, and the effects of different drying methods on total acid, total sugar and polyphenol content of areca nut were compared.
The results showed that the rehydration quality of P10 low power microwave drying was better than that of P30 high power microwave drying, and the nutrients were well preserved. Therefore, the low power microwave drying of P10 could replace hot air drying of Areca Catechu in the future. The research results could provide theoretical and practical guidance for industrial microwave drying of areca catechu.
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