Effect of coffee cherry maturity on the performance of the drying process of the bean: Sorption isotherms and dielectric spectroscopy
Sebastián Velásquez, Arlet Patrícia Franco, Néstor Peña, Juan Carlos Bohórquez, Nelson Gutiérrez-Guzmán
Topics & Concepts
Water activityWater contentChemistrySorptionMoistureDielectricAbsorption of waterMaturity (psychological)Food scienceHorticultureAnalytical Chemistry (journal)Materials scienceAdsorptionChromatographyComposite materialOrganic chemistryBiologyOptoelectronicsEngineeringDevelopmental psychologyGeotechnical engineeringPsychologyFood Drying and ModelingCoffee research and impactsPostharvest Quality and Shelf Life Management