| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404837 | LWT - Food Science and Technology | 2013 | 6 Pages |
Abstract
⺠We model desorption process of coffee in different types of form. ⺠We examine changes in the thermodynamic properties of different types of coffee. ⺠GAB model is suitable to predict equilibrium moisture content of coffee. ⺠Thermodynamic properties increased with decreased equilibrium moisture content. ⺠Coffee fruits presented higher values of thermodynamic parameters.
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Authors
A.L.D. Goneli, P.C. Corrêa, G.H.H. Oliveira, P.C. Afonso Júnior,