The combined compaction and drying of a wet crystal mass was studied using an industrial food processor and a custom built open turbo dryer setup. From extrapolation of an empirical relation for the porosity of a packed particle bed a qualitative idea of the influence of the constituent crystals an the minimum attainable porosity was obtained. It increases with increasing constituent crystal size and decreasing width of the crystal size distribution. From the experiments it was found that the compaction and size reduction of the wet crystal mass is mainly influenced by the characteristics of the premix. The compactibility and strength of the premix may be influenced by changing the saturation and the constituent crystal size and size distribution.