The first stage: When the betel nut fruit is just put into the furnace, as the water content is still high, you should use the dryer to gradually heat up and maintain it for 20-24 hours, so that the water gradually evaporates. After 1-2 days, most of the water in the betel nut is drained naturally.

The second stage: shoveling and screening. In order to ensure the drying speed of the betel nut is uniform, the betel nut is screened, the large fruit and the small fruit are sorted, and the large fruit is placed at the bottom of the drying room.

The third stage: the temperature of the oven is gradually increased to make the water evaporate. After natural dehumidification, the water vapor is discharged. After 20-24 hours, most of the water is discharged.

The fourth stage: cool down the temperature to about 55 ℃, and continue to bake for two days. When the weight of the fruit is reduced to 25-30% of the weight of the fresh fruit, the drying process is completed.