The objective in drying an agricultural product is to reduce its moisture content to that which prevents deterioration within a period of time regarded as the safe storage period. Drying is a dual process of (1) heat transfer to the product from the heating source, and (2) mass transfer of moisture from the interior of the product to its surface and from the surface to the surrounding air.
KeywordsMigration Dust Convection Chlorophyll Enthalpy
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