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

Gentil A Collazos-Escobar; Valeria Hurtado-Cortés; Andrés F Bahamón-Monje; Nelson Gutiérrez-Guzmán

doi:10.1016/j.dib.2024.110958

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

Data Brief. 2024 Sep 19:57:110958. doi: 10.1016/j.dib.2024.110958. eCollection 2024 Dec.

Authors

Gentil A Collazos-Escobar^{1

2}, Valeria Hurtado-Cortés², Andrés F Bahamón-Monje², Nelson Gutiérrez-Guzmán²

Affiliations

¹ Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camí de Vera s/n, Edificio 3F, 46022 Valencia, Spain.
² Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Departamento de Ingeniería Agrícola, Universidad Surcolombiana, Neiva-Huila, Colombia.

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.

Keywords: Differential/integral sorption properties; Equilibrium moisture content; Hygroscopicity; Mathematical modelling.