Drying coffee beans with an innovative microwave mixing system: Heat uniformity and drying kinetics

This dataset contains part of the experimental results from a study on the drying kinetics and heat distribution of green coffee beans dried using an innovative microwave (MW) mixing system. It includes the central temperature profiles and corresponding drying times of green coffee beans dried under three conditions: microwave drying with mixing, microwave drying without mixing, and conventional oven drying, all reaching the target moisture content of 11–12% (wet basis) for each method.