Palavra-chave: OSMOTIC DEHYDRATION

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