Innovative Techniques for Analyzing Coffee Water Sorption

Innovative Techniques for Analyzing Coffee Water Sorption

High-quality coffee from Colombia's San Adolfo-Huila region was processed using wet and semi-dry methods. This study focuses on understanding the water sorption characteristics of these coffee beans, which is crucial for maintaining quality during storage and processing.

• Eighteen coffee samples were collected and processed in controlled conditions to ensure quality.

• The moisture content and water activity were measured using precise instruments.

• Various mathematical models, including GAB and empirical models, were applied to describe the water sorption behavior.

• Machine learning techniques were also utilized to enhance the accuracy of predictions regarding water sorption isotherms.

Understanding the water sorption characteristics of coffee is vital for producers and consumers alike. It helps in optimizing storage conditions, ensuring that coffee retains its flavor and quality over time. This research not only contributes to the coffee industry but also showcases the potential of combining traditional methods with modern technology for better product quality.

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