DRYING – PRINCIPLES AND THEORY OF DRYING (DETAILED)
1. Introduction to Drying
After harvest, agricultural commodities contain excess moisture.
This moisture makes the produce biologically active, leading to:
Respiration losses
Growth of moulds and fungi
Insect infestation
Heating and spoilage
Quality deterioration
To avoid these problems, moisture must be reduced to a safe storage
level.
2. Definition of Drying
Drying is the process of removing moisture from a wet material by
evaporation, by supplying heat and allowing air to carry away the
moisture vapour, until the material reaches a safe moisture content.
In post-harvest technology, drying is mainly applied to:
Grains
Pulses
Oilseeds
Fruits and vegetables
3. Importance of Drying in Post-Harvest Technology
1. Prevents microbial and fungal growth
2. Reduces respiration rate of grains
3. Prevents aflatoxin formation
4. Avoids self-heating in storage
5. Increases shelf life
6. Maintains seed viability
7. Improves milling and processing quality
8. Reduces post-harvest losses
4. Principles of Drying (Scientific Basis)
Drying is governed by two fundamental principles:
1. Heat transfer
2. Mass (moisture) transfer
Both processes occur simultaneously and continuously.
4.1 Principle of Heat Transfer
What happens during heating?
Heat is supplied to the wet material.
Heat raises the temperature of the moisture present inside the
material.
When enough heat is supplied, liquid moisture changes into
vapour.
Sources of Heat
Solar energy (sun drying)
Heated air (mechanical dryers)
Heated surfaces
Modes of Heat Transfer
1. Convection – heat carried by hot air (most common in dryers)
2. Radiation – heat from sun or hot surfaces
3. Conduction – heat through direct contact
👉 In post-harvest drying, convective heat transfer using hot air is
most important.
4.2 Principle of Mass Transfer (Moisture Movement)
Once moisture evaporates, it must be removed from the material,
otherwise drying stops.
Moisture movement occurs in two stages:
1. Internal moisture movement
Moisture moves from the interior of the material to the surface.
2. External moisture movement
Moisture vapour moves from the surface of the material into the
surrounding air.
This movement of moisture is known as mass transfer.
4.3 Vapour Pressure Gradient (Key Principle)
Vapour pressure inside wet material = high
Vapour pressure of surrounding air = low
👉 Moisture always moves from high vapour pressure to low vapour
pressure.
Effect on drying
Hot air → high vapour pressure difference → faster drying
Dry air → absorbs more moisture
Humid air → slow drying
4.4 Role of Drying Air
Drying air plays a major role in moisture removal.
Efficient drying requires air with:
High temperature – increases evaporation rate
Low relative humidity – increases moisture absorption capacity
Adequate air velocity – removes moist air from the surface
If moist air is not replaced by fresh dry air, drying becomes very slow.
4.5 Equilibrium Moisture Content (EMC)
Drying continues until:
Moisture content of the material equals the moisture content of
surrounding air.
At this stage:
No further net moisture removal occurs.
This moisture level is called Equilibrium Moisture Content (EMC).
👉 EMC depends on:
Temperature
Relative humidity
Nature of the crop
5. Theory of Drying
The theory of drying explains how drying progresses with time and
why the drying rate changes.
5.1 Drying Rate
Drying rate is defined as:
The quantity of moisture removed per unit time from a unit quantity of
material.
Drying rate depends on:
Moisture content
Air temperature
Air humidity
Air velocity
Material properties
5.2 Drying Rate Periods
When drying rate is plotted against time or moisture content, two major
periods are observed.
5.2.1 Constant Rate Period
Characteristics
Surface of the material remains completely wet.
Evaporation occurs as from a free water surface.
Drying rate remains constant.
Controlled by
Air temperature
Relative humidity
Air velocity
👉 This period is short or absent in grains, but more common in fruits
and vegetables.
5.2.2 Falling Rate Period (Most Important)
Characteristics
Surface becomes partially or fully dry.
Moisture must travel from inside the material to the surface.
Drying rate decreases continuously.
Moisture movement mechanisms
Capillary flow
Liquid diffusion
Vapour diffusion
Pressure gradients
👉 Most agricultural commodities dry mainly in this period.
6. Factors Affecting Drying
1. Temperature of air
2. Relative humidity of air
3. Air velocity
4. Size and thickness of material
5. Initial moisture content
6. Physical and chemical nature of material