Effects of drying conditions on grain quality: a review

Abstract

Post-harvest grain drying reduces water activity, which reduces the rates of chemical reactions responsible for grain deterioration and which are essential for maintaining their quality. Most studies on grain drying are performed on the laboratory scale to study the factors that determine the quality of grains on a large scale. Such factors include air temperature and flow, grain layer thickness, raw material composition, and drying system employed. This review describes the effects of drying systems and their variations on grain quality, focusing on the physicochemical properties, mycotoxin levels, and bioactive compounds and components of grains.