Figure 4: Depiction of parchment coffee beans M.C. (w.b.) profiles of prediction model and experimental collected data during dehydration process in the HARC2S. The RMSD = 0.16907 for the M.C. (w.b.) comparison suggest a nicely fit prediction. (b) Plot of M.C. (w.b.) percentage difference comparison of the prediction model to the measured data with an average error of ± 1.8599%.