Desenvolvimento de processo otimizado para produção e conservação de pipoca salgada utilizando árvore de estados

Abstract

This work applies the behavior tree methodology for the development of a process of salt popcorn production and its conservation, with the criteria of energy efficiency. The various levels of the behavior tree are created contemplating what the literature suggests as options for each stage of the process. Heuristic rules are applied to obtain a flowchart close to the ideal and its structural neighbors. The best technological route to obtain the salted and preserved popcorn is indicated, according to the following criteria: quality, shelf life, packaging performance and energyconscious consumption. The use of the Zélia popcorn genotype is indicated as the best raw material option. Subsequent operations include solar drying, grain moisture adequacy, heating for expansion by liquefied petroleum gas (LPG), spray flavoring, and packaging in laminated plastic with modified atmosphere. Initial experiments were carried out with the purpose of determining the best condition of the popcorn for packaging, and once obtained, definitive experiments allowed us to analyze the performance of different packages under extreme storage conditions for different packaging materials available in the market. In addition, infrared tests were performed comparing the spectra of the popcorn and packaging, before and after the experiments, providing a qualitative analysis of the changes undergone by both over time.