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This study provides an integrated characterization of JAF to elucidate how particle size distribution, powder flow behavior, molecular structure, and water sorption influence its stability and handling. Granulometric analysis showed that most particles (77%) were within the 355 to 710\u2005\u03bcm size range, whereas only 13% were &lt;250\u2005\u03bcm. The whole flour sample exhibited an angle of repose of 70.5\u00b0\u2009\u00b1\u20094.9\u00b0, indicating poor flowability and strong interparticle cohesion, consistent with agglomeration patterns observed by scanning electron microscopy. Fourier transform infrared analysis (800\u20131200\u2005cm\n                    <jats:sup>\u22121<\/jats:sup>\n                    ) revealed high similarity with commercial inulin standards, supporting the contribution of prebiotic carbohydrates. Moisture sorption isotherms at 10\u2005\u00b0C, 20\u2005\u00b0C, and 30\u2005\u00b0C exhibited Type III behavior, with limited water uptake at low water activity and a sharp increase at higher relative humidity. These findings establish a mechanistic link between powder structure and hygroscopic behavior, providing useful information for the selection of appropriate storage conditions to preserve the physical stability of the flour and support its application in food formulations.\n                  <\/jats:p>","DOI":"10.1177\/10820132261492043","type":"journal-article","created":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T12:59:35Z","timestamp":1790254775000},"update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Physicochemical and sorption properties of Jerusalem artichoke flour and their implications for storage stability"],"prefix":"10.1177","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-7264-8338","authenticated-orcid":false,"given":"Danna Mikaela","family":"Vega","sequence":"first","affiliation":[{"name":"Universidad Nacional de La Plata"},{"name":"Departamento de Ingenier\u00eda Qu\u00edmica, Facultad de Ingenier\u00eda UNLP, Universidad Nacional de La Plata, Buenos Aires, Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4292-7889","authenticated-orcid":false,"given":"Mar\u00eda Alejandra","family":"Garc\u00eda","sequence":"additional","affiliation":[{"name":"Universidad Nacional de La Plata"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2948-5609","authenticated-orcid":false,"given":"Sonia Zulma","family":"Vi\u00f1a","sequence":"additional","affiliation":[{"name":"Universidad Nacional de La Plata"},{"name":"Curso Bioqu\u00edmica y Fitoqu\u00edmica, Facultad de Ciencias Agrarias y Forestales UNLP, Universidad Nacional de La Plata, Buenos Aires, Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2026,9,24]]},"reference":[{"issue":"5","key":"e_1_3_3_2_1","first-page":"1297","article-title":"Physico-chemical properties of inulin produced from Jerusalem artichoke tubers on bench and pilot plant scale","volume":"5","author":"Abou-Arab A","year":"2011","unstructured":"Abou-Arab A, Talaat H, Abu-Salem F (2011) Physico-chemical properties of inulin produced from Jerusalem artichoke tubers on bench and pilot plant scale. 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