Sorption isotherms of coffee in different stages for producing Turkish coffee

MUTLU C., CANDAL-USLU C., Kilic-Buyukkurt O., ERBAŞ M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.44, no.5, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 44 Issue: 5
  • Publication Date: 2020
  • Doi Number: 10.1111/jfpp.14440
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Akdeniz University Affiliated: Yes

Abstract

The aim of this research was to determine the adsorption behavior of coffee as green and roasted beans and ground. For this aim, the static gravimetric method was used and samples were kept in the different water activity levels between 0.01 and 0.91 at 25 degrees C for 7 days. The data were evaluated using the BET (Brunauer-Emmett-Teller), GAB (Guggenheim, Anderson and deBoer), Halsey, and Peleg sorption equations. The constants m(0) and C of BET and GAB equations were determined to be between 2.13 and 6.61 g water/100 g of dry matter and 30.05-429.60, respectively. The isotherms of all coffee samples were defined as Type II because the C constant of the GAB equation was higher than 2. Additionally; the BET, GAB, and Peleg equations were determined to fit better than the Halsey for adsorption properties of coffee because E% values were lower than 10% and the coefficient of regression values approached the 1.00.