Effects of heat treatment temperature and time on the quality of dried Areca catechu L. nut in Dak Lak province
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Effects of heat treatment temperature and time on the quality of dried Areca catechu L. nut in Dak Lak province
Abstract
Areca nut (Areca catechu L.) is a commercially important crop in Vietnam, with dried areca nut being a major export-oriented product. However, current processing practices are still largely experience-based, resulting in inconsistent product quality. This study investigated the effects of pressurized hot-water treatment temperature and duration on the physical and sensory attributes of dried areca nuts. The results showed that treatment at 120 °C for 30 min produced the best product quality, with intact shape, no observed deformation (0.0%), distinct surface vein formation, and the highest sensory score (4.65). Higher temperatures markedly increased deformation rates, reaching 13.85% at 140 °C and 21.07% at 160 °C. In the time-treatment experiment at 120 °C, short treatments (10–20 min) were insufficient for clear vein formation, whereas prolonged treatments (40–50 min) increased deformation rates to 8.70% and 13.35%, respectively, mainly due to detachment of the fruit base and reduced sensory quality. These findings provide an initial technical basis for standardizing heat treatment conditions in dried areca nut processing in Dak Lak Province.
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