采用湿法和半干法收获后处理的干羊皮纸咖啡豆(Coffee arabica L.)的吸水等温线和中红外光谱。用于估算吸水性和热力学特性的数据集。

IF 1 Q3 MULTIDISCIPLINARY SCIENCES Data in Brief Pub Date : 2024-09-19 DOI:10.1016/j.dib.2024.110958
Gentil A. Collazos-Escobar , Valeria Hurtado-Cortés , Andrés F. Bahamón-Monje , Nelson Gutiérrez-Guzmán
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引用次数: 0

摘要

本研究成果包含对采用湿法和半干法收获后处理的干羊皮纸咖啡豆的水吸附等温线数据集及其中红外光谱数据。水吸附等温线的实验数据是用动态露点等温线(DDI)法测定的。测量在 0.1 至 0.85 的水活度范围内进行,温度为 25、35 和 45 °C。为了从光谱上描述采用湿法和半干法采后加工的干羊皮纸咖啡豆的特征,使用了衰减全反射傅立叶变换红外(ATR-FTIR)光谱技术。数据集由 Excel 文件组成,其中包含采用湿法和半干法采后加工的干羊皮纸咖啡豆的实验数据以及评估的实验条件。该数据集为研究人员、咖啡生产商和决策者提供了可靠而宝贵的工具,可在此基础上对咖啡保质期和吸湿行为的相关参数进行数学计算,并开发合适的包装材料/容器,最大限度地提高咖啡豆的感官风味和水分稳定性。此外,实验数据还为优化咖啡储存过程和深入了解吸水过程提供了可靠的工具。
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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.
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.
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来源期刊
Data in Brief
Data in Brief MULTIDISCIPLINARY SCIENCES-
CiteScore
3.10
自引率
0.00%
发文量
996
审稿时长
70 days
期刊介绍: Data in Brief provides a way for researchers to easily share and reuse each other''s datasets by publishing data articles that: -Thoroughly describe your data, facilitating reproducibility. -Make your data, which is often buried in supplementary material, easier to find. -Increase traffic towards associated research articles and data, leading to more citations. -Open up doors for new collaborations. Because you never know what data will be useful to someone else, Data in Brief welcomes submissions that describe data from all research areas.
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