Frontal Inverse Gas Chromatography (FIGC) was used to study the combined effects of moisture, temperature, and particle size on the water sorption of freeze‐dried coffee. A moisture increase from 0 to 95% RH resulted in typical anti‐Langmuirian sorption isotherms. Lower temperatures favored sorption at equivalent water vapor pressures. The mesh size of coffee had only a slight effect on the amount of sorbed water at higher relative humidities but did affect FIGC. A comparison of the FIGC and static methods showed that the former was much faster and the sorption isotherms of the two methods were statistically different.
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Apostolopoulos et al. (1988) studied this question.
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