ArticleFoods (Basel, Switzerland)2026
Effect of Temperature on the Drying Kinetics of Caturra Coffee: Correlation with Hyperspectral Imaging and Sensory Quality.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Coffee processing requires continuous optimization to preserve sensory quality while improving process efficiency. Although hyperspectral imaging has been widely applied for food quality evaluation, its use for predicting coffee cup score during controlled drying remains limited. This study aimed to evaluate the effect of drying temperature on the drying kinetics of Caturra coffee and to develop a predictive model for cup score using hyperspectral imaging combined with Partial Least Squares Regression (PLSR). Coffee samples were dried at four constant temperatures (30, 40, 50, and 60 °C) in forced-convection ovens, and hyperspectral reflectance images (400-1000 nm) were acquired using a Specim FX10 camera. Sensory evaluation was conducted by six certified Q Arabica Graders. Drying times were 52, 34, 30, and 20 h at 30, 40, 50, and 60 °C, respectively, with corresponding cup scores of 83.21, 83.50, 83.60, and 83.26 points. Effective moisture diffusivity ranged from 10-13 to 10-12 m
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