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

Table 2

Equilibrium water content Xeq (d.b.).

Temperature (°C)	KOH	(MgCl2, 6H2O)	K2CO3	NaNO3	KCl	(BaCl2, 2H2O)
30	0.1875 ± 0.0093	0.2751 ± 0.0137	0.3245 ± 0.0162	0.4569 ± 0.0228	0.5745 ± 0.0287	0.6964 ± 0.0348
40	0.1476 ± 0.0074	0.2364 ± 0.0118	0.2724 ± 0.0136	0.3902 ± 0.0195	0.4846 ± 0.0242	0.6345 ± 0.0317
50	0.1113 ± 0.0055	0.1913 ± 0.0095	0.2286 ± 0.0114	0.3556 ± 0.0177	0.4452 ± 0.0222	0.5762 ± 0.0288