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orage of grains and oilseeds. van Nostrand Reinhold, New York. Brooker DB, BakkerArkema FW, Hall CW, 1. Drying Cereal Grains, AVI Publishing, West- port, CT. Hall CW, 1. Drying and storage of agricultural crops. AVI, Westport, CT. Pabis , Jayas DS, Cenkowski , 1. Grain Drying: Theory and Practice. John Wiley & Sons, New York. Grain-Drying Systems SUSANTA KUMAR DAS and AMALENDU CHAKRAVERTY Indian Institute of Technology, Kharagpur, India 1 INTRODUCTION Moisture content in the cereal grain plays vital role in the chain of handling and storage. Germination, microbial growth, insect infestation, deterioration of color, development of off-avor, and lowering of nutritive value are some common quality factors associatedwith storage of high-moisture grain that render the commodity unt for human consump-tion. Thus, removal of moisture becomes crucial step to provide extended storage life,facility of handling, retention or enhancement of quality, and new products for further processing. Commonly, the process of thermally removing small amounts of moisture from materials is referred to as drying, which can be accomplished in various wayssome ofwhich are specic to the commodity, location, or the volume of the material to be handled.Nevertheless, removal of moisture from the grain is very energy-intensive process; thus,the efciency of drying operation in terms of energy and time has economic conse- quences for commercial viability. In addition to these, maintenance of hygienic condition, prevention or control of quantitative and qualitative losses of materials, and managementof proper space utilization should be adhered to. The nal moisture content of the product to be achieved is largely decided by the storage environment and its storability or set tolerance limits on the quality attributes.This, in turn, dictates the selection of drying system, drying time, and the range ofoperating parameter values. 2 CLASSIFICATION OF GRAIN-DRYING SYSTEMS Classication of grain-drying s