## 3 Results and Discussion
### Drying Characteristics  
Figure 3a displays the drying characteristics of wheat at \(T\) ranging from 10 to 50 \({}^{\circ}\)C, whereas maintaining the \(RH\) and \(v\) at fixed values of 40% and 0.15 ms\({}^{-1}\). The \(X_{eq}\) was calculated from the Modified Oswin model for \(T\) of 10, 20, 30, 40 and 50 \({}^{\circ}\)C where values of 0.107, 0.101, 0.096, 0.090 and 0.084, were observed, respectively. From the inspection of Figure 3a, for all temperatures the data of \(X^{*}\) exhibited a decreasing rate with the drying time \(t\) with the increment of \(T\). Significant differences were observed among drying kinetics at \(p\leq\) 0.05. At the inception of drying (\(t\) < 400 min), the course of \(X^{*}\) is characterized by a steep drying gradient ascribed to superficial moisture removal, which accelerated the drying process. At \(t\geq\) 400 min, a descent and downward gradient was observed. \begin{tabular}{l l l l l l l l l l} \hline \hline
**Code** & \multicolumn{2}{c}{**Model Parameters,**} & \multicolumn{1}{c}{**Neutation Indicators**} & \multicolumn{1}{c}{**Vavation**} & \multicolumn{1}{c}{**Page**} & \multicolumn{1}{c}{**Henderson**} & \multicolumn{1}{c}{**Ademilnyi**} & \multicolumn{1}{c}{**Logarithmic**} & \multicolumn{1}{c}{  
This behavior can be accredited to the lower thermal conductivity and increased resistance of the internal moisture migration towards the wheat kernel surface, leading to the reduction in drying rates [57]. However, a flatter course was experienced for temperatures 10 and 20 \({}^{\circ}\)C leaning towards the \(X_{eq}\) compared to other temperatures. These results were in line with the literature, especially for \(T\geq\) 30 \({}^{\circ}\)C [30,31,33]. However, there is limited information available in the literature on temperatures below 30 \({}^{\circ}\)C.  
The time required to reduce the \(X^{*}\) from 1 to 0.350 is compared, where 1320, 624, 420, 204, 96 min of drying were observed when drying at temperatures 10, 20, 30, 40, 50 \({}^{\circ}\)C, respectively. Therefore, a decrease of 92.7% in drying time \(t\) was observed when increasing \(T\) from 10 to 50 \({}^{\circ}\)C. From Table 2, the Page model fitted the experimental data at a high accuracy with the \(R^{2}\) ranged from 0.995 to 0.999, \(RMSE\) from 7.608 \(\times\) 10\({}^{-3}\) to 1.559 \(\times\) 10\({}^{-3}\) and \(MAPE\) from 1.1 to 18.2%. The \(k\) values comprised between 4.380 \(\times\) 10\({}^{-3}\) and 2.193 \(\times\) 10\({}^{-2}\), whereas \(n\) values were between 0.757 and 0.849. The fitted drying curves presented a good fitting with the experimental data followed by a slight underestimation at the end of drying, particularly at 40 and 50 \({}^{\circ}\)C which can be attributed to a minor difference between the final moisture at equilibrium state attained from the drying system and the equilibrium \(X_{eq}\) predicted from Equation (1). In addition, Figure 3b shows the course of \(X^{*}\) affected by \(RH\) ranging from 20 to 60% at temperature \(T\) = 30 \({}^{\circ}\)C and airflow velocity \(v\) = 0.15 ms\({}^{-1}\). The values of \(X_{eq}\) were 0.068, 0.096 and 0.126 for 20, 40 and 60% of \(RH\), respectively. Results indicated that the increase of \(RH\), decreased \(X^{*}\) with the drying time \(t\) which was in line with the outcomes of [PERSON] and [PERSON] [62]. In contrast, they disagreed with the findings of [PERSON], [PERSON] and [PERSON] [42] who stated that \(RH\) does not affect the drying characteristics of wheat. Figure 3: Moisture ratio \(X^{*}\) vs. time \(t\); (**a**) temperature \(T\) ranging from 10 to 50 \({}^{\circ}\)C at relative humidity \(RH\) = 40%, airflow velocity \(v\) = 0.15 ms\({}^{-1}\); (**b**) \(RH\) ranging from 20 to 60% at \(T\) = 30 \({}^{\circ}\)C, \(v\) = 0.15 ms\({}^{-1}\); (**c**) \(v\) ranging from 0.15 to 1.00 ms\({}^{-1}\) at \(T\) = 30 \({}^{\circ}\)C, \(RH\) = 40%. Solid lines represent Page model fitting, dashed lines show extrapolation beyond the dataset used for fitting.