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In the present study, Coffea arabica was artificially contaminated with spores of toxigenic Aspergillus westerdijkiae. The contaminated coffee was roasted in a vertical spouted bed roaster at four different temperatures (180°C, 200°C, 220°C and 240°C) and three different time periods (5, 8 and 12min), in order to obtain more accurate results for the development of the kinetic model for ochratoxin...