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.

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.