Dying is the process that reduces grain moisture content to a safe level for storage. The drying process involves migration of moisture from interior of grain to the surface and then the evaporation of moisture from surface to surrounding air. Several techniques have been described to achieve drying of food products Mujumdar (1987). It is also assumed that the moisture does not accumulate at the surface of the produce as a result of internal moisture movement which is quite typical for drying processes in the food industry as pointed out by Kerkhof (1994).
