Research Article
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 |
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