The experimental assessment and computer modeling of the water vapor adsorption
isotherms of roasted specialty coffee is addressed in this study. Thus, both coffee beans and
ground coffee of medium (850 μm) and fine (600 μm) particle sizes were analyzed over a
range of water activities of between 0.1 and 0.9 and at temperatures of 25, 35, and 45° C.
The adsorption isotherms were determined using the dynamic dew point (DDI) method. The
computer modeling of adsorption isotherms was addressed in order to describe the …

Water vapor adsorption isotherms represent an effective and valuable tool for predicting the
hygroscopic behavior of foods under different humidities and temperatures. Besides,
isotherms can be used to determine the effective thermodynamic properties and thus,
establish the shelf life and the most suitable storage conditions for food materials. The aims
of this work were to determine and model the water vapor adsorption isotherms and to
assess the thermodynamic properties of roasted specialty coffee. Thus, both coffee beans …