Wheat can be dried without supplemental heat, as long as there’s enough air flow. That’s according to a new publication written by NDSU Extension agricultural engineer Ken Hellevang. “The moisture holding capacity of the air is related to the temperature,” says Hellevang. “As we shift from August to September, we may be looking at 30 percent longer fan time to dry the grain.” High temperature drying must be done carefully to avoid damaging the milling quality of the wheat. “The general recommendations are based on a cross flow drier at 150 degrees Fahrenheit for 15 to 16 percent moisture,” says Hellevang. “If we’re at 17 to 18 percent moisture, that temperature needs to be reduced to 130 degrees Fahrenheit. It will lengthen the drying time. If we go hotter than that we start damaging the milling quality.” Read more tips.
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