Statistical dataset on water sorption isotherms in roasted specialty coffee (Coffee arabica L.)

The dataset includes adsorption isotherms for whole roasted beans and ground coffee at medium (850 µm) and fine (600 µm) particle sizes. Adsorption isotherms were experimentally determined using the Dynamic Dewpoint Isotherm (DDI) method, considering a water activity range from 0.1 to 0.9 and temperatures of 25, 35, and 45 °C. Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy was used to characterize the coffee samples spectrally.

The dataset also provides two calibrated sorption models: Peleg and Double Logarithm Polynomial (DLP), which are highly suitable for practical applications, allowing users to predict the equilibrium moisture content of coffee as a function of water activity, temperature, and coffee type (whole beans or ground coffee). These tools offer valuable insights for researchers, coffee producers, and decision-makers in computing critical parameters related to roasted specialty coffee's shelf life, determining optimal packaging materials, and understanding the hygroscopic properties of coffee.