International Journal of Academic Engineering Research (IJAER)   Year: 2020 | Volume: 4 | Issue: 12 | Page No.: 1-8 Experimentation with a Solar Dryer with Natural Convection. Mango Drying Case in the Town of Faranah, Guinea Zézé Guilavogui, Ansoumane SAKOUVOGUI, Faya OULARE, Belkacem ZEGHMATI, Saliou kabi DIALLO Abstract: : In the food industry, drying converts perishable foodstuffs into stabilized products, by lowering the water activity. The objective of this study is to experiment with a natural convection solar dryer by drying mango (20 kg) in the city of Faranah during the period of 02/29/2020, 01 and 03/02/2020. The various results obtained on: the evolution of the variation in daily temperatures in the ambient environment (Tamb), on the exterior face of the insulator (Tev), of the absorber (Tab), in the drying chamber (Tasséc), in the chimney (Tsch) and at its exit (Tsch); the evolution of the variation in average temperatures during these three days of drying and at the end, the evolution of the drying speed of the mango. During the process (the three days of drying) the temperature variation curves had the same appearance with the following average temperatures: ambient environment (28.83°C), outside of the window (38.80°C), absorber (58.97°C), drying chamber (46.72°C), chimney (34.71°C) and chimney outlet (28.91°?C). The drying kinetics of the mango 2000 g to 350 g (dried product) i.e. a loss of mass of 1650 g (82.50% of the initial mass) which corresponds to an average drying speed of 22.92 g/h. On the basis of the literature, the results obtained show a good performance of the device.