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Outline
 Introduction
 Learning objectives
 Definition of terms
 Reasons for drying
 Advantages of mechanical drying
 Principles and systems
 Drying efficiency
 Drying methods and systems
 Summary
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 Learning objectives
 Explain the importance of drying
 Define and discuss the principles of drying
 Identify and discuss the drying systems
and practices
 Discuss the development and trends in
drying
 Apply the basic principles in drying paddy

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 Definition of Terms
1. Drying – refers to the removal of some
moisture from the grain by mechanically
moving air through the grain to a level
that is in equilibrium with the surrounding
air
2. Equilibrium Moisture Content (EMC) –
condition of the grain when its moisture
content is in equilibrium with the
surrounding air
3. Saturation – condition of the grain when
carrying its maximum amount of water
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 4. Relative Humidity – the ratio of actual partial
pressure of the water vapor in the air to
the saturation pressure at the same
temperature usually expressed in
percentage
5. Humidity or Absolute Humidity – the weight of
water vapor per unit weight of the air

6. Tempering – the process in between drying

passes to allow the heat and moisture inside
the grain and the grain mass to normalize
7. Hygroscopicity – the property to absorb or
liberate moisture from and to the surrounding
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 Reasons for Drying

1. Proper timing & early harvesting

2. Longer harvest seasons

3. Reduce field losses

4. Reduce over drying losses

5. Reduce deterioration during storage

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 Advantages of Mechanical Drying
1. Increases quality of harvested grain by
reducing exposure to weather

2. Reduces harvesting losses, including head

shattering and cracked kernels

3. Reduces dependency on weather conditions for

harvest

4. Reduces size and/or number of combines and

other harvest related equipment & labor required
due to extended harvest time

5. Allows more time for post harvest field work

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 Disadvantages of Mechanical drying

- High investment cost for drying

equipment and annual cost of
ownership

- Operating cost for fuel, electricity and

labor

- Extra grain handling required may result

in further investment for equipment
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 Drying Principles and Systems

Physical Processes of Grain Drying

- moisture in the grain evaporates and
diffuses out of the grain

- heat energy must be flowing to

evaporate moisture

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Rate of Heat Supply Depends on:

1. Airflow rate

2. Air temperature

3. Temperature difference between the

air and the grain

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 Relative Humidity (%)
30 40 50 60 70 80 90 100
Grain
EMC (%wb) at 250c

Barley 8.5 9.7 10.8 12.1 13.5 15.8 19.5 26.8

Shelled 8.3 9.8 11.2 12.9 14.0 15.6 19.6 23.8

Maize
Paddy 7.9 9.4 10.8 12.2 13.4 14.8 16.7 -

Milled 9.0 10.3 11.5 12.6 12.8 15.4 18.1 23.6

Rice
Sorghum 8.6 9.8 11.0 12.0 13.8 15.8 18.8 21.9

Wheat 8.6 9.7 10.9 11.8 13.6 15.7 19.7 25.6

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 Factor Affecting Drying Efficiency

1. Environmental factor

2. Crop factor

3. Design & Operation factor

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 Ways of Expressing the Efficiency of
Drying

1. Sensible Heat Utilization Efficiency

Heat Utilized for Moisture Removal
SHUE = ------------------------------------------
Total Sensible Heat in the Drying Air

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 Drying Efficiency

Heat Utilized for Moisture Removal

2. Fuel Efficiency = --------------------------------------------
Heat Supplied from Fuel

Heat Utilized for Moisture Removal

3. Drying Efficiency = ---------------------------------------------
Heat Available for Moisture Removal

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 Air Movement

Functions of Drying Air

1. To carry the necessary energy to the
grain to evaporate the moisture
2. To carry the evaporable water out of
the grain mass

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 Air Moving Device

1. Axial-flow fans – have one or more impellers

with radial blades rotating within a
cylindrical casing
Air flows parallel to the axis of the fan
shaft
2. Centrifugal fans – have an impeller with
blades around its periphery rotating within
scroll-shaped casing
Air flows parallel to the impeller shaft and
is fumed 90o before discharge
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 Drying Methods and Systems

1. Sundrying – the grain can reach

temperatures as high as 60oC under
clear skies and the rate of drying
can be extremely high

2. Dryeration – a combination of heated air

drying and aeration cooling wherein
a tempering period is employed
between
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3. Two-stage Drying – combination drying to
relieve pressure on drying facilities during
peak period.
- Grains at 18% MC can be stored for up
to 2 weeks w/o significant quantitative or
qualitative losses
4. Batch–in–Bin Dryers – small capacity
version is the flat bed dryer which was
developed for far or village-level use with
a capacity of 1-3 tons/day with drying time
of 6-12 hours
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5. Re circulating – air temperature of 60-
80oC are employed with air flow rates of
0.9–1.6m3/s per ton of grain. Control of
the drying rate can be effected by
adjusting the auger speed to regulate
the flow of grain

6. Continuous-Flow-Dryers – extension of
re-circulating batch dryers categorized
based on the way in which the grain is
exposed to the drying air

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a. Cross-flow – grains move downward in a
column between 2 perforated
metal sheet while the air is forced
through the grain horizontally
b. Counter-flow – employs a round bin with
an unloading system at the base
and an upward air flow
c. Concurrent flow – reverse of counter-flow
drying in that the air moves down
through the bed

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 In a Multi-pass drying system
(continuous-flow)

The grain is dried for 15-30 minutes

Reduction of MC of 1-3%
After each pass, the grain is held in a
tempering bin where the moisture within
the kernel equalizes as moisture diffuses
from the interior of each kernel to the
surface

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