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I. Write the letter which corresponds to the correct definition. (1 point)
( ) O.D. MAP a. guavas PET-packaged
( ) FRESH MAP b. guavas PVC film-packaged

II. Write 'T' if the statement is true and 'F' if the statement is false. (7 points)
( ) The fruits used had a different ripening grade
( ) The PVC film had many holes to maintain the atmospheric composition of air inside the
( ) The color parameters were determined by the internal part of the fruit.
( ) Texture was one of the two quality attributes influenced by the osmotic process
( ) Osmotic dehydration avoided color degradation
( ) Texture was sensorially perceptible
( ) The guavas were cut into two identical pieces

III. Respond the following questions IN SPANISH. (12 points)
1. What was the method that the author used, to separate the fruit peel?

2. What were the causes of the CO
production increment during the osmotic dehydration?

3. What was the cause of the oxygen and carbon dioxides concentration modification
around the product PET-packaged?

4. Why is said that the Brazilian legal requirement for microbial spoilage are satisfied?

5. What kind of sample had a bad microbial stability up to the end of storage, FRESH MAP OR

6. Why the color red was maintained in PET-packaged guavas?

7. What characteristic of guavas did compensate the structural losses caused by the osmotic

8. Which processes in combination helped to maintain the product similar to the fresh fruit
during 24 d of storage?