Effect of Slices Thickness on Drying Time and Drying Rate for Okra (Abelmoscus esculentus L.) Drying Using Natural Convective Solar Drier
1 Department of Food Processing Engineering, Faculty of Engineering and Technical Studies, University of El Imam El Mahdi, Kosti – Sudan.
2 Department of Chemical Engineering, Faculty of Engineering, University of El Imam El Mahdi –Kosti – Sudan.
Research Article
Open Access Research Journal of Engineering and Technology, 2026, 10(01), 014-023.
Article DOI: 10.53022/oarjet.2026.10.1.0011
Publication history:
Received on 05 December 2025; revised on 18 January 2026; accepted on 21 January 2026
Abstract:
This study was conducted at the Department of Food Processing Engineering –Faculty of Engineering and Technical Studies – University of El Imam El Mahdi – White Nile State, Kosti- Sudan. The objective of the present study is to know the effect of slices thickness on the drying time and drying rate of Okra using natural convective solar drier. Three thicknesses of Okra slices were chosen, these are 3mm, 5mm and 7mm. The results show that as the thickness of slices was increased the drying time was increased. The drying time of 3mm, 5mm and 7mm thickness were found to be11, 13 and 15 hours respectively. The drying rate (g of water/g DM.h) depends on the thickness of slices and the drying air temperature; if the temperature of the drying air is higher there is a progressive increase in drying rate. The maximum increase in drying rate of 3mm, 5mm and 7mm slices thickness were found to be 259.48, 141 and 223 (g of water/g DM.h) respectively. The low drying rate of 3mm, 5mm and 7mm slices thickness were found to be 44.46, 38.53 and 0.82 (g of water/g DM.h) respectively.
Keywords:
Okra; Slices thickness; Solar drying; Drying time and drying rate
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