Statistical dataset on water sorption isotherms in roasted specialty coffee (Coffee arabica L.)

Published: 1 October 2024| Version 1 | DOI: 10.17632/6dnw4dymkp.1
Contributors:
,
,

Description

The dataset summarizes the water adsorption isotherms obtained from both roasted specialty coffee beans and ground coffee at medium (850 µm) and fine (600 µm) particle sizes. The water sorption isotherms were experimentally determined using the Dynamic Dewpoint Isotherm (DDI) method, with measurements conducted across a water activity range of 0.1 to 0.9 at temperatures of 25, 35, and 45 ºC. The samples were spectrally characterized using the Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy technique. This dataset provides a valuable tool for researchers, food producers, and decision-makers to compute critical parameters related to the shelf life and hygroscopic behavior of roasted specialty coffee. Furthermore, it could aid in the development of optimal packaging materials for roasted coffee at different particle sizes to maintain sensory quality in terms of moisture stability. The experimental dataset also provides robust mathematical models for optimizing storage processes and understanding the water sorption characteristics of roasted coffee. The dataset compiles the experimental water sorption isotherms in Excel sheets according to the experimental conditions and replicates, and also includes MATLAB® R2021a (The MathWorks Inc., Natick, MA, USA) files where the models have been calibrated on the experimental water sorption isotherms using the “Curve Fitting” tool.

Files

Institutions

Universidad Surcolombiana, Universitat Politecnica de Valencia

Categories

Food Science, Food Engineering, Food Technology

Licence