This comprehensive study delves into advanced dehydration techniques and processing
technologies in the realm of coffee manufacturing. It offers a comparative analysis of these …

Understanding sorption isotherms is crucial in food science for optimizing the drying
processes, enhancing the shelf‐life of food, and maintaining food quality during storage …

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 …

Background: Indonesia is one of the coffee producers ranked third in the world in the supply
of coffee beans. To maintain competitiveness international market, it is necessary to …

Extraction of experimental spectrum features from target molecules, for purpose of their
detection, can be achieved by comparison to template spectra within a database. This study …

El secado es una de las etapas más cruciales para garantizar la calidad e inocuidad del
café. Se ha evidenciado que diferentes tipos de superficies y técnicas utilizadas en el …

Green coffee beans are also called unroasted coffee beans. The chemical composition of
green coffee beans plays a vital role in determining the final product's aroma. The main …

Las isotermas de sorción de humedad y sus parámetros termodinámicos son de gran
importancia en el desarrollo de nuevos productos y procesos alimentarios. En tal sentido …

Typha domingensis pollen is obtained from staminate flowers of plant that is edible. In this
study, bioactive compounds from pollen were extracted using ethanol and methanol with …

Extraction of spectrum features for target molecules from measured spectra, for purpose of
their detection, can be achieved by comparison to template spectra within a spectrum …