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The conservation for 10 months of a dehydrated orange juice stored at 27 °C was studied in two types of packaging materials: high-density polyethylene (HDPE) and polypropylene/polyethylene (PP/PE). The response variables were humidity, ascorbic acid retention and sensory evaluation. The sensory results, which was the indicator that caused the rejection of the product, were processed by regression analysis and considering the regression variance with a maximum probability of rejected samples of 5%. The shelf-life of the seven-month for dehydrated orange juice in HDPE container is guaranteed, while the product packed in PP/PE maintained its sensory properties even after 10 months at room temperature. [ABSTRACT FROM AUTHOR]

The objective of this work was to evaluate different flexible materials and its close. It didn't meet significant difference as for the vapour water permeability of the folding box of 2 kg of cookies with interior polypropylene's bag closed with loop and the variant with interior polypropylene's bag, tied with cotton thread. The variant of folding box with interior highdensity polyethylene's bag closed white plastic seal and external cover of polyvinyl chloride retractile film presented a water vapour permeability 2, 85 times major that the other ones. The cookie packed in box of folding cardboard with interior bag of polypropylene, closed in its superior part by means of loop presented a bigger conservation of its quality and sensorial preference for the appraisers. [ABSTRACT FROM AUTHOR]