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 the shelf-life of food, and maintaining food quality during storage. This study investigated the isotherms of sweet cherry powder (SCP) using the static gravimetric method. The experimental water sorption curves of lyophilized sweet cherry powder were determined at 30 degrees C, 40 degrees C, and 50 degrees C. The curves were then fitted to six isotherm models: Modified GAB, Halsey, Smith, Oswin, Caurie, and Kuhn models. To define the energy associated with the sorption process, the isosteric sorption heat, differential entropy, and spreading pressure were derived from the isotherms. Among the six models, the Smith model is the most reliable in predicting the sorption of the cherry powder with a determination coefficient (R-2) of 0.9978 and a mean relative error (MRE) <= 1.61. The values of the net isosteric heat and differential entropy for the cherry increased exponentially as the moisture content decreased. The net isosteric heat values varied from 10.63 to 90.97 kJ mol(-1), while the differential entropy values varied from 27.94 to 273.39 J. mol(-1)K(-1). Overall, the enthalpy-entropy compensation theory showed that enthalpy-controlled mechanisms could be used to regulate water adsorption in cherry powders.

Automated summary

Understanding sorption isotherms is important for optimizing drying processes and enhancing food shelf-life. This study investigated sweet cherry powder isotherms and found the Smith model to be the most reliable predictor. The net isosteric heat and differential entropy values of the cherry powder increased exponentially with decreasing moisture content.