Modeling sorption isotherms and isosteric heat of sorption of roasted coffee beans

descriptionPublicationkeyboard_double_arrow_right Article , Part of book or chapter of book , Other literature type 11 Sep 2018 Spain Publisher:Universitat Politècnica ValènciaJournal:Proceedings of 21th International Drying Symposium

Authors: Gentil Andres Collazos-Escobar; Nelson Gutiérrez-Guzmán; Henry Alexander Vaquiro-Herrera; Erika Tatiana Cortes-Macias;

doi: 10.4995/ids2018.2018.7668

Modeling sorption isotherms and isosteric heat of sorption of roasted coffee beans

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Abstract

The aim of this work was determine the sorption isotherms in roasted beans of specialty coffee at temperatures of 25, 30 and 40 °C and water activities between 0.1 and 0.8 using the dynamic dew point method. The experimental sorption data were modeled using 12 different equations to represent the dependence of equilibrium moisture content with aw and temperature. The net isosteric heat of sorption was determined from the experimental sorption data using the Clausius-Clapeyron equation. The Weibull model satisfactorily modeled the effect of the temperature on the hygroscopic equilibrium in roasted coffee beans (R2adj =0.902 and RMSE = 0.00550 kg·kg-1d.b.). The net isosteric heat of sorption increase with increased moisture content. Keywords: water activity; sorption properties; equilibrium moisture content; hygroscopicity

Country

Spain

Related Organizations

Universitat Politècnica de València
Spain
University of Tolima
Colombia
South Colombian University
Colombia

Keywords

Intensification, Energy, Dehydration, Evaporation, Sublimation, Dewatering, Environmental, Diffusion, Equilibrium moisture content, Emerging technologies, Process control, Products quality, Sorption properties, Hygroscopicity, Drying, Water activity

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