Depending on the type of cereals, the external environmental conditions and the harvest, each cooling cycle can produce a further drying effect. This allows to reduce the moisture content inside the cereals by a further (0.5-1.5%) for every 20 ° C lowering of the temperature. In cereals containing high moisture levels (> 18%) the drying effect may be even higher; vice versa, in dry cereals (<14%) the drying effect will be lower. Furthermore, the drying achieved by the refrigeration process will be considerably softer, thus ensuring a greater drying uniformity, a reduction in cracks and cracking due to the high temperature of the dryers and therefore an overall increase in the quality of the products.
