Unforced air-drying systems comprise of drying maize utilizing no outside powers to improve drying. The fundamental favourable position of unforced air-drying methods is that they are cheap and expect little to no investment as far as equipment is concerned (Drying in food industry, 2013). They are depended to the regular air circulation and the drying rate is low taking many months to dry maize. The characteristic techniques for drying are helpless against climate conditions like high humidity, rain and abundance temperatures which influence the quality of dried maize and results in enormous losses in quality and amount of maize during the drying procedure (Grain_Drying, 2018). Unforced drying strategies are likewise described with much physical work and the procedures are labour intensive. In addition to these general characteristics of unforced air-drying methods, specific types of unforced air-drying systems have different attributes particular to them as it were. The exchange of these systems is shown as under the accompanying sub-headings.
2.1.1.1 In-field Drying
The in-field maize drying system is the one for the most part used by the greater part of communal farmers in Zimbabwe and other geographic areas also. In this drying system which is normally done when grain is first harvested, maize is made to stay in the field in stalks. In-field maize has no restriction as far as the amount of maize it can dry and furthermore it utilizes direct daylight which is readily accessible to numerous geographic areas. However, this drying strategy takes more than 30days to dry maize and furthermore, it postpones land preparation for the up and coming cultivating season (AflaSTOP, 2016). The drying rate of in-field drying is 0.8% to 1% humidity decrease every day on day having a normal of 24? and the drying can be as low as 0.4% dampness decrease every day on the day having a normal of 13?. Figure 2.2 beneath shows outline of In-field drying system.

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