The article provides a detailed review of technologies and techniques of grain drying. Attention is paid to the transformation of the agrarian industry during the war. One of the main problems of providing quality grain is its storage. Along with promising methods of grain preparation for storage, special attention is paid to the method of infrared irradiation as one of the physical methods of food processing. With the use of infrared radiation, the duration of heat treatment is significantly reduced due to the lack of thermal resistance of the boundary layer of the product to the radiant flux, the energy of which is directly absorbed by the surface of the raw material particles. At the same time, infrared radiation is actively absorbed by water contained in the product, but is not absorbed by the fabric of the product that is dried or heat treated.