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, Osw...