Thermodynamic analysis and modeling of water vapor adsorption isotherms of roasted specialty coffee (Coffee arabica L. cv. Colombia)

The experimental assessment and computer modeling of the water vapor adsorption isotherms roasted specialty coffee is addressed in this study. Thus, both beans ground medium (850 μm) fine (600 particle sizes were analyzed over a range activities between 0.1 0.9 at temperatures 25, 35, 45 °C. determined using dynamic dew point (DDI) method. was order to describe influence activity temperature on equilibrium moisture content. Furthermore, hygroscopic capacity by differential thermodynamic analysis. Experimental results showed that high level found related large area, suggesting should preferably be stored as beans. Peleg empirical model most suitable representing type III upward concave behavior effect isotherms. Differential analysis revealed an increase energy low content, while negative Gibbs free values spontaneity process.