Experimental water sorption isotherms and mid-infrared spectra of parchment coffee beans processed by wet and semi-dry postharvest methods

The experimental data collated correspond to the water sorption isotherms of dried parchment coffee beans processed by different postharvest methods (wet and semi-dry) and their mid-infrared spectra. This data is the basis for mathematically estimating relevant parameters related to the dried parchment coffee beans' water stability and hygroscopic behavior. Furthermore, the experimental data provide a reliable tool to optimize the coffee storage process and to gain insights into the water-sorption process. These data were summarized in Excel sheets according to the experimental conditions and replicates.本研究汇编的实验数据涵盖了采用湿法、半干法两种不同采后处理方式制备的干制羊皮纸咖啡豆（parchment coffee beans）的水分吸附等温线及其中红外光谱（mid-infrared spectra）。该数据集为数学估算与干制羊皮纸咖啡豆水分稳定性及吸湿特性相关的参数提供了基础依据。此外，本实验数据可为优化咖啡豆仓储流程提供可靠工具，并助力深入解析水分吸附过程。所有实验数据均依据实验条件与重复实验设置整理至Excel工作表中。