Water sorption properties of coffee fruits, pulped and green coffee
作者： A.L.D. Goneli , P.C. Corrêa , G.H.H. Oliveira , P.C. Afonso Júnior
DOI: 10.1016/J.LWT.2012.09.006
关键词:
摘要: Thermodynamicpropertiesofcoffeeinthreedifferentforms(green,pulpedandcoffeefruit) wereobtained during the desorption process. Desorption was accomplished by static method using saturated salt solutions,providingrelativehumidityrangeof11e95%.Fivedifferenttemperatureswereutilized (10,20,30,40 and 50
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