Food Science Commons^™

Grain drying begins in the field after the grain is fully mature. The primary objective of grain drying and storage is to manage the temperature and moisture of the air around the grain to minimize grain quality and market value losses while holding the grain for better market opportunities. Maintaining grain quality requires drying the grain to safe moisture content levels after harvest followed by lowering and maintaining the grain temperature within a few degrees of ambient air temperatures. Natural drying exposes the wet grains to sun and wind. Artificial dryers employ high temperature directly or indirectly in both natural …