Palavra-chave: OSMOTIC DEHYDRATION

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