Abstract: In order to improve the drying efficiency and quality of okra products during hot air drying, two different cutting methods (cross cutting and longitudinal cutting) were used to treat fresh okra. The effects of different cutting methods on hot air drying characteristics and quality characteristics of okra were studied. The Weibull distribution function was applied to analyze the drying process of okra drying curve. The sensory evaluation of dried products was done by fuzzy mathematics. It was found that Weibull model was suitable for predicting the MR of okras and okra slices during HAD. Values of R² and χ² ranged from 0.994 to 0.998 and 8.57×10^-4 to 9.12×10^-4, respectively. The shape parameters of the Weibull distribution function were less than 1 during the hot air drying process under different cutting methods, and it indicated that the whole hot air drying process was at a reduced speed. The drying process was mainly controlled by the internal water diffusion. The effective moisture diffusion coefficient of the okra was between 2.66×10^-10 to 6.97×10^-10 m²/s, which was in line with the range of the dry effective moisture diffusion coefficient of food materials that 10^-12 to 10^-8 m²/s. Based on the drying and quality characteristics of okras, cross cutting should be developed to overcome some limitations of traditional whole okra fruits hot air drying process.