This level is for cereal, 13% to 15% for storage of up to one year and 11% to 13% for more than one year, depending on the species and a variety.
Drying is acknowledge to one of the most important processes when storage time, energy and quality are considered. In many countries, rice is harvested at too high a moisture content for safe storage, and hence needs drying for stabilization.
Drying is a process in which heat and mass are transferred simultaneously: heat by convection from warmed air to the grain to raise its temperature and mass by loss of water from grain’s surface into the air passing over it.
Exchange of moisture, from grain to air, takes place in a finite depth or zone of grain. The speed and efficacy of drying depend on the drying air characteristics: relative humidity, temperature, and velocity.
The relative humidity (RH) of the drying air is an important parameter in the drying process. Air having a low RH has a greater water-holding capacity compared with air with a correspondingly higher RH and faster drying will occur.
Drying of the grain
