The experimental set ups used for determining the influence drying temperature on drying behavior of okra. The
laboratory scale batch type hot air dryer is used. The slices were then weighed exactly 100 grams for each treatment. The
samples, about 100 g, were distributed uniformly in a single layer in the sample tray, and then dried in hot air dryer. These
were kept for drying in three replications. The hot air drying was carried by drying the samples at 40 , 60 and 90 air
temperatures and a constant air velocity of 1 m/s. The hot air drying was carried out by keeping the weighed slices in steel
plates. Observations on physiological loss in weight and color change in each sample were recorded at the particular interval
of in 10-20 minutes for hot air drying. The change in color of slices was observed for further analysis. The texture of end
produce was also tested by breaking the dried slices and the produce was categorized into different grades. Temperature and
relative humidity was recorded throughout the drying period using hygro- thermometer.