Harvest Your Future: Ace the 2025 Agricultural Engineering Exam!

The primary purposes of drying agricultural products are to decrease moisture content and to extend shelf life. When agricultural products, such as grains, fruits, or vegetables, are harvested, they often contain significant levels of moisture. If this moisture is not reduced, it can lead to several problems, including spoilage, the growth of bacteria and molds, and loss of quality over time.

By decreasing moisture content through drying, the products become less susceptible to microbial growth and enzymatic reactions that contribute to decay. This process effectively prolongs the shelf life of the product, allowing it to be stored and marketed over longer periods without compromising quality.

In summary, drying is a critical step in the post-harvest handling of agricultural products, focusing on the dual objectives of minimizing moisture content to prevent deterioration and maximizing shelf life for better management of food resources.