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Dryeration consists of three basic steps. Initially, the grain mass is fast dried at a high temperature. Drying is interrupted when the grain mass presumably reaches an acceptable moisture content level. In the second step, called tempering, the grain mass is allowed to rest for a few hours. Finally, the grain mass is cooled slowly so as to remove the residual water while letting the drying process to continue. Up to present time, in the reviewed literature, there is no modeling work of dryeration that could cast light to some crucial questions. This work presents a systematic analysis of a single kernel drying and dryeration, by making use of Fortes and Okos irreversible thermodynamics models, which have been applied successfully to model drying of several products. The nonlinear coupled system of energy and mass transport of benchmark solutions were used to warrantee the accuracy of the numerical solutions. Simulation results include a simulation study with drying temperature of 75 C, two tempering periods (4 and 8 h) and a high temperature drying at 97C, followed by cooling, with variable boundary conditions. The kernel moisture content, as well its mass flux and temperature during dryeration process were evaluated. Numerical data were compared with experimental ones, mutatis mutandis. The comparison led to confirmation of the usefulness of the drying models and techniques presented. Thus, the result herein presented should be of value to researchers and engineers interested in optimizing drying procedures.