Drying is a process of simultaneous heat and moisture transfer. A number of biological products, when drying as single particles under constant external conditions, exhibits a constant-rate moisture loss during the initial drying period, followed by a falling-rate drying period. However, dry entirely within the falling-rate period.

In order to model the drying of a grain dryer, the drying-rate characteristics of the individual kernels have to be known in terms of the moisture and temperature changes occurring at different drying conditions. The drying rate equation fulfills this purpose.

Due to the complexity of the falling-rate grain drying process, engineers prefer to lump the effects of the different physical drying-transport mechanisms into a simplified semi-theoretical diffusion equation, with a concentration and temperature dependent diffusion-coefficient. Values for the effective diffusion-coefficient have been published for most grains including paddy and maize.

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