Palavra-chave: OSMOTIC DEHYDRATION

AQUEOUS SOLUTIONS MASS TRANSFER MICROSCOPY BANANA ELECTROLYTES PHYSICAL PROPERTIES ADSORPTION MODIFIED ATMOSPHERE SCREENING DESIGN DRYING WATER ACTIVITY AGARICUS BLAZEI SENSORY ANALYSIS VACUUM DRYING KINETICS TEMPERATURE KEY WORDS MANGO SUCROSE AND MALTOSE SOLUTIONS SUGARS MICROWAVE DIFFUSION COEFFICIENT MALTOSE AND SUCROSE SOLUTIONS QUALITY TERNARY SOLUTIONS TROPICAL FRUITS SUCROSE MASS TRANFER SALT SALTING LIGHT MICROSCOPY MASS TRANFERS COEFFICIENTS MECHANICAL PROPERTIES PASSIVE ATMOSPHERE PACKAGING RESPONSE SURFACE METHODOLOGY REHYDRATION CALCIUM LACTATE TEXTURE AND COLOUR MONOLAYER : FISH RHEOLOGICAL PROPERTIES FISH MALTOSE SOLUTION MELON VAPOUR-LIQUID EQUILIBRIA KINETICS CALORIMETRIC MEASUREMENTS COLOUR VISCOSITY TOMATO ONION GUAVA RESPIRATION RATE MODIFIED ATMOSPHERE PACKAGING SHELF LIFE SHLEF LIFE