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Analysis of institutional authors

Collazos-Escobar, GaAuthorBon, JAuthorGarcía-Pérez, JvCorresponding Author

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Thermodynamic analysis and modeling of water vapor adsorption isotherms of roasted specialty coffee (Coffee arabica L. cv. Colombia)

Publicated to:Lwt-Food Science And Technology. 160 113335- - 2022-04-15 160(), DOI: 10.1016/j.lwt.2022.113335

Authors: Collazos-Escobar, Gentil A; Gutierrez-Guzman, Nelson; Vaquiro-Herrera, Henry A; Bon, Jose; Garcia-Perez, Jose, V

Affiliations

Univ Politecn Valencia, Dept Tecnol Alimentos, Grp Anal & Simulac Proc Agroalimentarios ASPA, C Cami Vera S-N - Author
Univ Surcolombiana, Ctr Surcolombiano Invest Cafe CESURCAFE - Author
Univ Tolima, Fac Ingn Agron - Author

Abstract

The experimental assessment and computer modeling of the water vapor adsorption isotherms of roasted specialty coffee is addressed in this study. Thus, both coffee beans and ground coffee of medium (850 mu m) and fine (600 mu m) particle sizes were analyzed over a range of water activities of between 0.1 and 0.9 and at temperatures of 25, 35, and 45 C. The adsorption isotherms were determined using the dynamic dew point (DDI) method. The computer modeling of adsorption isotherms was addressed in order to describe the influence of the water activity and temperature on the equilibrium moisture content. Furthermore, the hygroscopic capacity of roasted coffee was analyzed by differential thermodynamic analysis. Experimental results and modeling showed that the high level of moisture adsorption found in the ground coffee was related to a large adsorption area, suggesting that specialty coffee should preferably be stored as beans. The Peleg empirical model was the most suitable at representing both type III upward concave adsorption behavior and the effect of temperature on the adsorption isotherms. Differential thermodynamic analysis revealed an increase in the water adsorption energy at low equilibrium moisture content, while negative Gibbs free energy values revealed the spontaneity of the adsorption process.

Keywords

Adsorption isothermsAtr ftirAtr-ftirAtr‒ftirBeansCoffee arabicaCoffee wet processingComputer modelsEntropyEquilibrium moisture contentsFatFree energyFruitsGas adsorptionGibbs free energyGreenHygroscopicityMoistureMoisture determinationMoisture sorption isothermsParticle size analysisPowdersQualityTemperatureVapor adsorptionWater activityWater vaporWater vapourWet-processing

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Lwt-Food Science And Technology due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2022, it was in position 24/142, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 1.57. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 14, 2024)

This information is reinforced by other indicators of the same type, which, although dynamic over time and dependent on the set of average global citations at the time of their calculation, consistently position the work at some point among the top 50% most cited in its field:

  • Weighted Average of Normalized Impact by the Scopus agency: 1.74 (source consulted: FECYT Feb 2024)
  • Field Citation Ratio (FCR) from Dimensions: 3.47 (source consulted: Dimensions Jun 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-06-19, the following number of citations:

  • WoS: 18
  • Scopus: 21
  • OpenCitations: 9

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-06-19:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 79 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.

Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Colombia.

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Collazos Escobar, Gentil Andres) and Last Author (García Pérez, José Vicente).

the author responsible for correspondence tasks has been García Pérez, José Vicente.