Palavra-chave: GLASS TRANSITION

PHASE TRANSITIONS SORPTION ISOTHERM STATE DIAGRAM MICROENCAPSULATION FIRST ORDER KINETICS ENTHALPY OF RELAXATION OSMOTIC TRATMENT GELATIN WATER SORPTION TOMATO EDIBLE FILMS HALF LIFE TIME MEAT WATER VAPOR PERMEABILITY MECHANICAL PROPERTY WATER ACTIVITY COFFEE OIL AÇAÍ POROSITY STRUCTURE CARICA PAPAYA STORAGE CONDITIONS FROZEN AND DRIED FISH SHRINKAGE DEHIDRATION/IMPREGNATION VITAMIN C DRYING NON EQUILIBRIUM STATES STABILITY MECHANICAL PROPERTIES BANANA GLASS TRANSITION TEMPERATURE