How to dry okra?

As an economic crop with both medicinal and edible value, the drying process of okra directly affects the quality and economic benefits of the finished product. Recently, with the popularization of large-scale planting in production areas, how to scientifically dry okra has become a focus of attention for farmers. Jinlu Machinery advocates the use of standardized drying technology to significantly retain effective ingredients and enhance product added value.

Pre drying treatment: Sorting and cleaning are key

After harvesting, the okra needs to be sorted immediately to remove pests, diseases, and rotten flowers, while retaining intact petals. Gently rinse the surface dust with flowing water, then drain the water to avoid pigment loss caused by exposure to sunlight. Experts emphasize that “high moisture content can easily lead to mold growth. It is recommended to air dry for 2-3 hours before entering the drying process

Drying parameters: precise control of temperature and duration

① Stage based temperature control:

Initial stage (40-45 ℃): Low temperature slow drying for 2 hours to prevent surface crust from affecting internal water evaporation.

Mid term (50-55 ℃): Gradually increase the temperature for 4-5 hours, during which 70% of the water can be evaporated.

Late stage (60 ℃): High temperature rapid dehydration for 1-2 hours to ensure that the moisture content drops below 8%.

② Ventilation and flipping:

During the drying process, it is necessary to maintain air circulation inside the equipment and flip the petals every 2 hours to avoid uneven heating.

③ Equipment selection: tailored to local conditions to reduce costs and increase efficiency

Small farmers can choose layered electric drying machines or solar drying rooms, which are low-cost and easy to operate.

Large scale production: It is recommended to equip with a heat pump drying unit, which can save more than 30% energy and support automated temperature control.

④ Quality acceptance standards

The finished product should be golden yellow in color, with resilient petals and no burnt spots or damp mold smell. If long-term storage is required, a desiccant can be placed after sealed packaging.

The traditional natural drying method is easily affected by weather, and ultraviolet radiation can damage the flavonoids in okra. It is recommended to prioritize the use of scientific drying technology. Jinlu Machinery has been focusing on the drying field for many years. If you have any drying needs or questions, please feel free to consult.