Palavra-chave: GLASS TRANSITION

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