The aim of the course is to inform students about the history of the drying process of the product, the phenomenon of equilibrium moisture content and drying, drying environment and the air requirement, drying theory, principles of drying grain products, dryers and drying methods, farm dryers, solar energy by utilizing the principles of drying and drying of fruits and vegetables.

In this course, the basic relationships between agricultural products and moisture, moist air properties, the product air flow relations, the basic theoretical knowledge drying, dryers and drying methods, drying of grain products, vegetables and dried fruits, herbs drying issues are addressed.