Hygroscopic Properties of Sweet Cherry Powder: Thermodynamic Properties and Microstructural Changes

Understanding sorption isotherms is crucial in food science for optimizing the drying processes, enhancing shelf-life of food, and maintaining quality during storage. This study investigated sweet cherry powder (SCP) using static gravimetric method. The experimental water curves lyophilized were determined at 30°C, 40°C, 50°C. then fitted to six isotherm models: Modified GAB, Halsey, Smith, Oswin, Caurie, Kühn models. To define energy associated with process, isosteric heat, differential entropy, spreading pressure derived from isotherms. Among models, Smith model most reliable predicting a determination coefficient (R2) 0.9978 mean relative error (MRE) ?1.61. values net heat entropy increased exponentially as moisture content decreased. varied 10.63 90.97 kJ mol?1, while 27.94 273.39 J. mol?1K?1. Overall, enthalpy-entropy compensation theory showed that enthalpy-controlled mechanisms could be used regulate adsorption powders.