Drying is one of the oldest methods of preserving food and feedstock. It is simply the removal of moisture from a product, usually by forcing dry air through the material.

Air serves two basic functions in grain drying. First, the air supplies the necessary heat for moisture evapor-ation. Second, the air serves as a carrier of the evaporated moisture. Both functions are essential regardless of the type drier you use. The amount of moisture that can be removed from grain depends on the moisture content of the grain, and the relative humidity and temperature of the drying air.

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