1. You can't really do this kind of calculation without a lot more data. First of all, when you change the air temperature the ERH curve changes. Do you have ERH data at increased temperatures? I wrote about this in a Cereal Foods Column many years ago. You may be able to approximate the the curves as higher temperatures using some of Labuzza'a guidelines.

2. Second, drying is often diffusion controlled? One drying curve will give you as estimated of diffusivity, but in reality it too changes. Since the diffusivity is a weak function of temperature, you probaby could use this info you have, provided you are not looking at too big a temperature change.

Like Prof. Levine wrote you need more calculations. However, if your drying process is in batch, you can approximate the calculation as fellows,

1. You now dry bulb temperature and relative humidity (HR) of environmental air. Therefore you can calculate the air moisture content; and therefore you can calculate the air relative humidity at drying temperature.

2. If the process is batch, the equilibrium will be reached when the whole product has the water activity equal to drying air HR/100, and you can calculate that. Or at inverse, with a desired final water activity you can calculate the air drying temperature which the same HR/100.

In the paper

https://doi.org/10.1016/j.jfoodeng.2004.06.006

you can consult a simulation process of food batch drying in which modified Henderson equation was used in order to predict water activity.

If process is in continuous it is more difficult, but solvable.

Item 1. Holds.

2. You can calculate the air drying final moisture by the mass balances. The problem is the energy balance. You can assume a final air temperature (below that inlet temperature). With this temperature and final moisture you can calculate the HR/100 and verify the assumed temperatue . However the energy balance is complex (it must considerate the air and vapor enthalpies). And you must considerate that in a continuous process the phases do not reach the equilibrium necessary. For a continuous dry process with the complete mass and energy balances, you can consult the paper,

https://doi.org/10.1016/j.jfoodeng.2004.05.019

i recommend you to use aspen adsorption software to simulate it. you can find my aspen adsorption training files on youtube.