Drying agricultural crops is essential for preserving them and extending their shelf life. Incorporating drying technology in food production has improved product quality and helped meet increasing food demands. Corn (Zea mays) is a major crop grown in Southeast Asia, used for food and livestock. The preservation of crop grains, such as rice and corn, heavily relies on efficient drying processes. Common corn varieties like sweet corn, wild violet corn, waxy corn, white corn, purple corn, and young corn are cereal grains that are often dried for various food products. The study of the drying kinetics of these crops is crucial, because drying parameters significantly impact the drying process. This review article discusses various factors affecting drying, including airflow, temperature, relative humidity, sample size, and initial moisture content. Understanding these parameters helps optimize the drying process to achieve better quality and efficiency. The review also examines several mathematical models that are used to describe drying kinetics. Models such as the Weibull and Peleg models, Midilli Kucuk model, and Page and Modified Page models are analyzed for their effectiveness in evaluating design parameters. These models provide a scientific basis for improving drying techniques and ensuring consistency in food production. By presenting a comprehensive review of these aspects, this review aims to enhance the understanding of how to utilize drying technology effectively in food manufacturing and preservation, which can be vital for developing better preservation methods, improving product quality, and ultimately meeting the growing food demands.