Palavra-chave: WATER ACTIVITY

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