The desorption isotherms for 50 and 73 °C and residual mucilage content of 16.1 and 52.7% in Arabica Coffee (Coffea arábica L.), cv Novo Mundo-Acaiá, were built. After this, eight mathematical models (BET, BET Linear, GAB, Halsey, Halsey Modified, Langmuir, Oswin e Peleg) for desorption for hygroscopic products were adjusted to the experimental data for obtaining the coefficients of the models. The choice of the best adjustment was based on the analysis of the following parameters: determination coefficient (R²), relative average deviation, residual distribution tendency and standard deviation of the estimation. The desorption isotherms at 50 °C for cherry coffee with 16.1 and 52.7% residual mucilage contents could be represented by Peleg, Modified Halsey, GAB e Oswin models. At 73 °C the GAB model did not represent the experimental data, and the models of Peleg and Modified Halsey were the best ones. In order to estimate the dynamic equilibrium moisture content, the equation proposed by Fioreze showed to be highly satisfactory.
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机译：分别在NovoMundo-Acaiá的阿拉比卡咖啡（CoffeaarábicaL.）中建立了50和73°C的解吸等温线以及16.1和52.7％的残留粘液含量。此后，将用于吸湿性产品解吸的八个数学模型（BET，BET Linear，GAB，Halsey，Halsey Modified，Langmuir，Oswin e Peleg）调整为实验数据，以获取模型系数。最佳调整的选择是基于以下参数的分析：确定系数（R²），相对平均偏差，残差分布趋势和估计的标准偏差。 Peleg，Modified Halsey，GAB e Oswin模型可以代表50°C时具有16.1和52.7％残留黏液含量的樱桃咖啡的解吸等温线。在73°C下，GAB模型不能代表实验数据，Peleg和Modified Halsey模型是最好的模型。为了估算动态平衡水分含量，Fioreze提出的方程式非常令人满意。
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