Abstract
Dying is a key component to preservation of grains and grain products, since by lowering water activity, products will be protected from deterioration from storage molds. This chapter covers various aspections of drying of cereal grains. Specifically, it discusses the concepts of grain drying, including drying theory, moisture content, equilibrium moisture content, equilibrium relative humidity, and heat and mass transfer. Grain drying equipment, methods, and various types of grain drying systems are discussed in detail. Energy consumption and conservation are briefly discussed as well.
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