Desenvolvimento de produto: saleiro desidratante

Abstract

This work consists of developing the design of a desiccant salt shaker structured to avoid humidification of the seasoning contained in its interior. To this end, a product development model was structured to help the process and make it much more organized and viable. The stages of the project were raised using the UMR (Unified Model of Reference) by Rozenfeld et al 2006 as a basis. For data collection, questionnaires and interviews were carried out with customers and employees of stores in the same department as the product. In order for the salt shaker to fulfill its designated global function (dehumidifying), silica gel was studied, a product widely used in various sectors to adsorb the moisture present in packaging. The purpose of this work is also to serve as a basis and guide for future product projects, being accessible and easy to understand for any reader.