Equilibrium moisture content of coffee [Coffea canephora] bean
2002
Thong, P.T. (University of Agriculture and Forestry, Ho Chi Minh (Vietnam)) | Azuma, T. | Nanmori, T. | Yasuda, T.
Equilibrium moisture contents of coffee bean in sorption process were measured at three temperature regimes: IP and 50degC in the equilibrium relative humidity ranging from 11% to 84% by a static method. Data obtained subjected to the four reported sorption isotherms: the Henderson, the Chung and Pfost, the modified Halsey, the modified GAB models by using non-linear regression procedures to estimate their equation parameters. jparisons for the models are based on residual plots and some statistical criteria: coefficient of determination I mean relative percent error (P), root mean square error of moisture content (RMS) resulting from 0.95 to 0.99, 51 to 17.61, and 0.36 to 1.39; respectively. It was found that the modified Halsey and the modified GAB models quately represented the experimental data for coffee bean.
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