In-store drying (also referred to as low-temperature drying or near ambient air drying) uses a different drying principle than heated air dryers. It utilizes the drying potential of the ambient air which is blown through the grain bulk in the storage bin.
The dryer keeps the relative humidity of the drying air close to the equilibrium relative humidity of the final moisture content. The grain therefore only dries until it reaches equilibrium moisture content and thus, over drying of the bottom layer is minimized.
In store-dryers can be used in the second stage of the two-stage drying strategy, or as a one-stage drying method after harvesting: