Thermodynamic functions computed for food systems showing hysteresis indicate considerable differences. There appears to exist no qualitative agreement between the values obtained. Large differences in values between the adsorption an desorp-tion branches of isotherms make the absolute magnitude of the entropy and enthalpy changes uncertain. The desorption iso-steric heat was found to decrease with temperature while the adsorption branch of the isotherm for a few foods were found to exhibit temperature reversal effect giving higher values at low temperatures. Such trend may indicate either transition in the form of binding energy or the effect of temperature on structural alterations. In designing drying equipment, the isosteric heat of desorption will provide “a worst case” analysis as the true isosteric heat will lie somewhere between the adsorption and desorption isosteric heat. Any overcalculation in designing equipment by using the desorption branch of hysteresis data can only be in favor of increased throughput capability. The use of isosteric heat in freeze drying and in air drying calculations were undertaken and found to rise at a faster rate than the energy expended in moisture removal.