Magnetic resonance imaging has great potential ability to detect internal changes of agricultural products. This study was performed to analyze green coffee beans change during water uptake process by using MRI system. The results were summarized as follows.1. The optimal pulse sequence was set by comparing MR images. MR images were acquired with different pulse sequences during water uptake process. GRE pulse sequence was set in MRI system which can obtain signal of moisture part from green coffee bean.2. To determine optimal parameters for GRE pulse sequence, MR images were compared by changing the TR and FA conditions. The TR and FA were set as 17ms and 60respectively for the measurement conditions. For TE, when it increases in both from SE and GRE sequences, the signal decreases from product and showed more noises. Therefore, we set TE 4ms which could make low as possible. These parameters can clearly distinguish the signal of the water absorbed part of green coffee bean from surrounded water.3. The MR images were acquired by using optimal pulse sequence and parameters. Thickness of water penetration, single coffee beans slice of volume and whole coffee beans volume change were analyzed during water uptake process. GUI program was developed to calculate SNR and also could extract only the water absorbed part of the green coffee beans from acquired MR images. Acquired ROI from GUI program was reconstructed into 3-dimensions to visualize the change. All change of thickness and volume showed increase rapidly up to 5 hours right after water uptake process started. Then gradually increased little and became almost constant. Correlations with previous research was high, and regression analysis revealed the relationship with moisture content according to time. 4. Weight, length, width, and thickness measured directly before and after the experiment. Each increases about 85.4%, 14.9%, 18.2%, and 26.7% respectively. Long axis and short axis was measured from images to compare with experimental value. Long axis increases about 17.3% and short axis increases about 19.8% than first acquired images. As a result of comparing the change ratios, similar results with changes in length and width. It could confirmed the possibility of replacing the actual measurement to the measurement of the image, and it is expected to be related to the weight change in the future.5. In this study, it was possible to acquire the images which is suitable for the purpose of analysis through the combine with various pulse sequences and parameters. As a result of the analysis of the change with time, the possibility of predicting the moisture content according to various change with criteria was confirmed. Therefore in future study, it can be predicted that the degree of water penetration and amount of moisture content in the production of fermented coffee bean can be predicted by increasing the accuracy of the prediction of the moisture content of coffee green bean by analyzing a large amount of data obtained from the experiment.