Effect of Temperature on the Drying Kinetics of Caturra Coffee: Correlation with Hyperspectral Imaging and Sensory Quality.

Foods · 2026 · PMC13115236 · PMID 42073172

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a decreasing trendno p-value reported

Equilibrium moisture content showed a decreasing trend as temperature increased, indicating a reduction in the binding strength between water molecules and the coffee matrix.

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