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Water adsorption isotherms of coffee blends / Isotermas de adsorção de água em blends de café

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Table 1.Mathematical models used to represent sorptionisotherms
Table 2 present the coefficients of the models fitted to the observed data for the hygroscopic  equilibrium of coffee beans blends
Figure  1.Observed  and  estimated  values,  through  Modified  Oswin  model,  of  equilibrium  moisture  content  of  coffee  blends (A – 80:20; B – 60:40; C – 40:60), stored at 10 ºC and 30 ºC

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