Palavra-chave: WATER ACTIVITY

ACTIVATION ENERGY AQUEOUS SOLUTIONS SHRINKING PARTITION COEFFICIENT AMINO ACIDS MODELING SUGAR SORPTION ISOTHERM ISOKINETIC THEORY ELECTROLYTES ASOG PREDICTIVE MODELS POLYCARBOXYLIC ACID AÇAÍ NET ISOSTERIC GLASS TRANSITION TEMPERATURE FLORY-HUGGINS TEMPERATURE ELECTRICAL CONDUCTIVITY MANGO STABILITY ORGANIC SALT FRUIT JUICES SUGARS DIFFUSION COEFFICIENT POLYOLS DRYING CONDITIONS GROWTH PARAMETERS UNIFAC DRY SALTING WEAK ELECTROLYTES TARTARIC ACID ORGANIC ACIDS PREDICTION SALTING GORDON & TAYLOR MODEL FICK'S MODEL WET SALTING BISCUITS MALIC ACID EXCESS GIBBS ENERGY FUNGAL SPOILAGE PHASE EQUILIBRIUM POLY(ETHYLENE GLYCOL) SORPTIONS ISOTHERMS ENTHALPY-ENTROPY COMPENSATION AIR-DRYING FISH PAGE'S MODEL PINEAPPLE RHEOLOGICAL PROPERTIES HALSEY EQUATION VAPOUR-LIQUID EQUILIBRIA SOLUBILITY KINETICS SCANNING ELECTRON MICROSCOPY GUAVA GLASS TRANSITION OSMOTIC DEHYDRATION EQUATION OF STATE CITRIC ACID GAB EQUATION GROUP CONTRIBUTION METHOD FRUIT PH FUNGAL BIODIVERSITY EFFECTIVE DIFFUSIVITY