Agricultural Engineering Practice Exam

When drying a product from a higher moisture percentage to a lower one, there are several significant impacts to consider.

Reducing moisture content generally leads to a decrease in the product's weight. Water is a substantial component of many agricultural products, and when it is removed through drying, the overall mass diminishes. This reduction in weight not only affects storage and transportation costs but also contributes to easier handling.

In addition, drying helps in stabilizing the product for storage. High moisture levels can promote the growth of microorganisms, such as bacteria and fungi, which can cause spoilage. By lowering the moisture content, drying creates an environment less conducive to the growth of these organisms, thereby enhancing the shelf life and maintaining the quality of the product. A more stable product is essential for optimal storage conditions and ultimately for consumer satisfaction.

Together, by decreasing weight and stabilizing for storage, drying serves to improve operational efficiency and product longevity. Thus, selecting the option that encompasses both the weight decrease and product stabilization accurately reflects the comprehensive benefits of drying agricultural products.