Water sorption isotherms and mid-infrared spectra of dried parchment coffee beans (Coffee arabica L.) processed by wet and semi-dry postharvest methods. A dataset for estimating water sorption and thermodynamic properties.
{"title":"Water sorption isotherms and mid-infrared spectra of dried parchment coffee beans (Coffee arabica L.) processed by wet and semi-dry postharvest methods. A dataset for estimating water sorption and thermodynamic properties.","authors":"","doi":"10.1016/j.dib.2024.110958","DOIUrl":null,"url":null,"abstract":"<div><div>This work contains a water sorption isotherms dataset obtained on dried parchment coffee beans processed by wet and semi-dry postharvest methods and their mid-infrared spectral data. The experimental data of water sorption isotherms were determined using the Dynamic Dewpoint Isotherm (DDI) method. The measurements were taken in a water activity range of 0.1 to 0.85 and at 25, 35, and 45 °C temperatures. To spectrally characterize the dried parchment coffee beans processed by wet and semi-dry postharvest methods, the Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) spectroscopy technique was used. The dataset comprises Excel files with the experimental data acquired for the dried parchment coffee beans processed by wet and semi-dry postharvest methods and the experimental conditions assessed. This dataset serves as a reliable and valuable tool for researchers, coffee producers, and decision-makers to be used as the basis for mathematically computing relevant parameters related to the coffee shelf life and hygroscopic behavior, as well as to develop suitable packaging materials/containers to maximize the quality of coffee beans in terms of sensory flavors and moisture stability. Furthermore, the experimental data provide a reliable tool for optimizing the coffee storage process and gaining insights into the water-sorption process.</div></div>","PeriodicalId":10973,"journal":{"name":"Data in Brief","volume":null,"pages":null},"PeriodicalIF":1.0000,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Data in Brief","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S235234092400920X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
引用次数: 0
Abstract
This work contains a water sorption isotherms dataset obtained on dried parchment coffee beans processed by wet and semi-dry postharvest methods and their mid-infrared spectral data. The experimental data of water sorption isotherms were determined using the Dynamic Dewpoint Isotherm (DDI) method. The measurements were taken in a water activity range of 0.1 to 0.85 and at 25, 35, and 45 °C temperatures. To spectrally characterize the dried parchment coffee beans processed by wet and semi-dry postharvest methods, the Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) spectroscopy technique was used. The dataset comprises Excel files with the experimental data acquired for the dried parchment coffee beans processed by wet and semi-dry postharvest methods and the experimental conditions assessed. This dataset serves as a reliable and valuable tool for researchers, coffee producers, and decision-makers to be used as the basis for mathematically computing relevant parameters related to the coffee shelf life and hygroscopic behavior, as well as to develop suitable packaging materials/containers to maximize the quality of coffee beans in terms of sensory flavors and moisture stability. Furthermore, the experimental data provide a reliable tool for optimizing the coffee storage process and gaining insights into the water-sorption process.
期刊介绍:
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