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The dry air is brought up by the fan through a layer of wet grain. Drying happens in a layer of 1 to 2 feet thick, which is called the drying zone. The drying zone moves from the bottom of the bin to the top, and when it reaches the highest layer, the grain is dry. The grain below drying zone is in equilibrium moisture content with drying air ...
Dryland farming and dry farming encompass specific agricultural techniques for the non-irrigated cultivation of crops. Dryland farming is associated with drylands , areas characterized by a cool wet season (which charges the soil with virtually all the moisture that the crops will receive prior to harvest) followed by a warm dry season.
Freeze drying or lyophilization is a drying method where the solvent is frozen prior to drying and is then sublimed, i.e., passed to the gas phase directly from the solid phase, below the melting point of the solvent. It is increasingly applied to dry foods, beyond its already classical pharmaceutical or medical applications.
(pl.) aboiteaux A sluice or conduit built beneath a coastal dike, with a hinged gate or a one-way valve that closes during high tide, preventing salt water from flowing into the sluice and flooding the land behind the dike, but remains open during low tide, allowing fresh water precipitation and irrigation runoff to drain from the land into the sea; or a method of land reclamation which relies ...
In drying, grain that is dried in yards or on roads, as is common in parts of Asia, may be partially consumed by birds and rodents. Wind, either natural or from passing vehicles in the case of road drying, can blow grain away. The main cause of loss during drying is the cracking of grain kernels that are eaten whole, such as rice.
Rice processing, for instance, can create whole-grain or polished rice, or rice flour. Removal of the germ increases the longevity of grain in storage. [42] Some grains can be malted, a process of activating enzymes in the seed to cause sprouting that turns the complex starches into sugars before drying.
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The ancient Egyptians made a practice of preserving grain in years of plenty against years of scarcity. The climate of Egypt is very dry, grain could be stored in pits for a long time without discernible loss of quality. [1] Historically, a silo was a pit for storing grain. It is distinct from a granary, which is an above-ground structure.