eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2017-05-25 5 3 93 100 10.12691/ajfst-5-3-4 AJFST2017534 article Booker Osodo bookerosodo@yahoo.com 1 Daudi Nyaanga 2 Joseph Muguthu 3 Department of Industrial and Energy Engineering, Egerton University, Nakuru, Kenya Department of Agricultural Engineering, Egerton University, Nakuru, Kenya Department of Energy Engineering, Kenyatta University, Nairobi, Kenya Various researchers have fitted experimental drying curves for various products to existing drying models. In this study, an experimental forced convection solar grain dryer was used to select the best fitting drying model for shelled maize. 0.04 m thick grain layer of shelled maize was dried an air velocity of 0.408 m/s and a 40°C drying air temperature. Using Root Mean Square Error (RMSE), Coefficient of Determination (R2) and Chi Square (2) the selected drying model was the one by Midilli et al. (2002), with R2, 2 and RMSE values of 0.9487, 0.4278 and 0.1723 respectively. The model coefficients were determined for drying air temperatures of 40, 45, 50 and 55°C. It was found that the predicted and experimental data agreed satisfactorily with R2 and RMSE values of 0.9225-0.9786 and 0.0325-0.0750 respectively. A computer simulation model was developed to predict moisture ratio at a given drying time. http://pubs.sciepub.com/ajfst/5/3/4/ajfst-5-3-4.pdf forced convection drying model model coefficients shelled maize computer simulation model