Dataset, chemometric, and machine learning tools for modeling water sorption isotherms in dried coffee beans

This dataset compiles the working sorption isotherms of dried coffee obtained using the Dynamic Dewpoint Isotherm (DDI) method across a water activity range of 0.1 to 0.9 at temperatures of 25 °C, 35 °C, and 45 °C. Additionally, it includes the mid-infrared (MIR) spectra of parchment coffee and green coffee, providing valuable spectral data for further chemometric analysis.
Furthermore, the dataset encompasses a detailed, step-by-step calibration process, along with advanced statistical and machine learning tools for modeling sorption isotherms and interpreting infrared spectra. These resources facilitate the accurate prediction and analysis of water sorption behavior in dried coffee, supporting both food science and quality control applications.