DSpace Coleção:https://repositorio.ufms.br/handle/123456789/66742026-07-26T13:50:44Z2026-07-26T13:50:44ZA INFLUÊNCIA DO DESIGN DE EMBALAGENS NA DECISÃO DE COMPRA: UM ESTUDO SOBRE A PERCEPÇÃO DO CONSUMIDOR EM CAMPO GRANDE - MShttps://repositorio.ufms.br/handle/123456789/146732026-07-23T22:05:03Z2026-01-01T00:00:00ZTítulo: A INFLUÊNCIA DO DESIGN DE EMBALAGENS NA DECISÃO DE COMPRA: UM ESTUDO SOBRE A PERCEPÇÃO DO CONSUMIDOR EM CAMPO GRANDE - MS
Abstract: Packaging plays a fundamental role in the food market, serving not only to protect and preserve products but also acting as a key tool for communication and influencing consumer behavior. In this context, this study aimed to analyze the influence of packaging design on consumer purchasing decisions by investigating the perception of visual elements, packaging attractiveness, and their relationship with brand trust and purchase intention. The research was quantitative, descriptive, and survey-based, conducted in May 2026 via an online questionnaire administered to consumers over the age of 18 residing in Campo Grande, MS. The sample consisted of 100 respondents. The results demonstrated that visual elements—such as colors, images, typography, and information layout—significantly influence consumer perception, helping to shape expectations regarding product quality, healthiness, and reliability. High value was also placed on nutritional information and food composition, alongside a positive perception of sustainable packaging. In the visual test conducted, packaging with a sustainability appeal was overwhelmingly preferred by participants, being associated with greater healthiness, quality, and reliability. It is concluded that packaging design significantly influences consumer purchasing decisions, serving as a crucial factor for differentiation and communication at the point of sale, while also contributing to the construction of brand image and credibility.
Tipo: Trabalho de Conclusão de Curso2026-01-01T00:00:00ZVERIFICAÇÃO DA IMPLEMENTAÇÃO DE FERRAMENTAS DE SEGURANÇA DE ALIMENTOS EM INDÚSTRIAS DE PESCADOhttps://repositorio.ufms.br/handle/123456789/146672026-07-21T23:24:08Z2026-01-01T00:00:00ZTítulo: VERIFICAÇÃO DA IMPLEMENTAÇÃO DE FERRAMENTAS DE SEGURANÇA DE ALIMENTOS EM INDÚSTRIAS DE PESCADO
Abstract: This study analyzes the application of the Hazard Analysis and Critical Control Points (HACCP) system in tilapia fillet production, within a context of high perishability and risk of microbiological contamination. Although HACCP is recognized as an essential tool for food safety, its effectiveness in the fish processing industry still faces limitations related to practical implementation and organizational factors. The research was conducted in three fish processing industries during May 2025. The objective was to evaluate compliance with Good Manufacturing Practices (GMP), according to the Codex Alimentarius and Brazilian sanitary legislation, as well as to analyze professionals' perceptions regarding the challenges associated with maintaining the HACCP system. A qualitative approach was adopted, including semi-structured interviews, document analysis, and technical visits. The results showed a high level of compliance with Good Manufacturing Practices observed on-site; however, the effectiveness of HACCP is compromised by factors such as resistance to cultural change, high employee turnover, and structural limitations, which directly impact its implementation. It was concluded that food safety in tilapia fillet production depends not only on compliance with regulatory requirements but also on strengthening organizational culture and making continuous investments in training and infrastructure.
Tipo: Trabalho de Conclusão de Curso2026-01-01T00:00:00ZSubstituição do Glúten em Produtos Alimentícios: ingredientes e estratégias tecnológicas – uma revisão bibliográficahttps://repositorio.ufms.br/handle/123456789/146332026-07-08T19:22:48Z2026-01-01T00:00:00ZTítulo: Substituição do Glúten em Produtos Alimentícios: ingredientes e estratégias tecnológicas – uma revisão bibliográfica
Abstract: **Abstract**
The growing demand for gluten-free foods has driven the development of ingredients and strategies capable of replacing the technological functions of gluten, particularly in bakery products. This literature review addresses the main challenges associated with the development of gluten-free foods, highlighting the use of cereals and pseudocereals, legumes, proteins, hydrocolloids, enzymes, and other technologies applied to improve the structural, nutritional, and sensory characteristics of these products. The methodology consisted of an integrative literature review based on scientific articles published over the last five years. The analyzed studies demonstrated that the combination of different ingredients and processing techniques is the most effective strategy to compensate for the absence of gluten, promoting improvements in texture, volume, nutritional quality, and sensory acceptability of the products. Despite the advances achieved, technological challenges remain in developing gluten-free products with performance comparable to that of conventional products, highlighting the need for further research and innovation in this field.
Tipo: Trabalho de Conclusão de Curso2026-01-01T00:00:00ZCONSTRUÇÃO DE UMA CÉLULA DE ARNOLD PARA DETERMINAÇÃO DA DIFUSIVIDADE MÁSSICA EM SISTEMAS GÁS-LÍQUIDOhttps://repositorio.ufms.br/handle/123456789/146212026-07-06T23:20:23Z2026-01-01T00:00:00ZTítulo: CONSTRUÇÃO DE UMA CÉLULA DE ARNOLD PARA DETERMINAÇÃO DA DIFUSIVIDADE MÁSSICA EM SISTEMAS GÁS-LÍQUIDO
Abstract: Molecular diffusion plays a fundamental role in several unit operations in Food Engineering, and the binary diffusion coefficient DAB is a key parameter for quantifying mass transfer by molecular diffusion. This study describes the development of a low-cost Arnold diffusion cell constructed from readily available materials, including PVC pipes and fittings, a test tube, and a hair dryer, for the experimental determination of the binary diffusivity of the ethanol–air system under pseudo-steady-state conditions. The proposed apparatus was designed as an affordable experimental platform to support the teaching of Transport Phenomena. Experiments were performed at 40.1 °C for 60 min, and the variation in the liquid column height was measured at 10 min intervals using a digital caliper. The mathematical model was derived from the continuity equation and Fick’s first law, assuming steady-state diffusion in the gas phase, one-dimensional mass transfer, an inert medium, and stagnant air. The experimental data were fitted by linear regression, resulting in a binary diffusion coefficient of DAB= 0.1783 cm² s⁻¹, with an excellent coefficient of determination R² = 0.9883. The measured diffusivity differed by 16.51% and 8.96% from two literature values reported for the ethanol–air system. These results demonstrate that the proposed Arnold cell provides reliable experimental data while offering a simple, inexpensive, and effective laboratory apparatus for integrating theoretical concepts with hands-on experimentation and quantitative analysis in mass transfer education.
Tipo: Trabalho de Conclusão de Curso2026-01-01T00:00:00Z