In the commercial production of sugar (sucrose), the product crystals are washed and centrifugedto partial dryness. the crystals are then sent through a rotary dryer where they are contacted with ahot stream of air that reduces the moisture content from 1: 0wt%to 0: 1wt%. the ratio of wet sugarto inlet air fed to the dryer is 3.3 kg wet sugar/kg inlet air. the inlet air contains 1.5 mole% water.