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.本数据集收录了一项针对采用创新型微波（microwave, MW）混合干燥系统干燥生咖啡豆的干燥动力学与热分布研究的部分实验结果。其中涵盖了三种干燥工况下生咖啡豆的中心温度分布曲线与对应干燥时长，三种工况分别为带混合的微波干燥、无混合的微波干燥以及传统烘箱干燥，所有干燥方法均将样品干燥至湿基含水率11%~12%的目标值。