Influence of Molding Condition and Moisture Content of Arecanut Leaf Sheath on Quality of Food Plates
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Abstract
This research focuses on the molding conditions for producing areca nut leaf sheath-based food plates. Food plate samples from the Arecanut leaf sheath were prepared using compression molding. The molding temperature varied at 150, 160, and 170 °C, and the molding time was 1, 2, and 3 min. The quality of the obtained plates was assessed based on their physical appearance. Increasing the molding temperature and molding time obtained smoother and more beautiful surfaces. However, the most suitable molding condition was a temperature of 170 °C for 2 min. The moisture content of areca nuts before molding should be in the range of 20–60 wt.%. The research findings will assist those looking to produce food packaging from the arecanut leaf sheath by providing insights into their components and optimal molding conditions. This will streamline the process, reducing the time spent studying molding conditions and minimizing production waste.
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