The drying of extruded foods is normally handled through a continuous conveyor type dryer (Figure 10-37). The product is spread evenly across the travelling conveyor at a desired bed depth depending on the nature of the product. Heated air passed through the bed of product at a velocity usually at 65 meters (213-392oF) is applied to the product. Since the drying is a time/temperature relationship, the available belt area provided in the dryer determines the air temperature required.