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| Dias Júnior,Ananias Francisco; Andrade,Carlos Rogério; Milan,Marcos; Brito,José Otávio; Andrade,Azarias Machado de; Souza,Natália Dias de. |
| ABSTRACT: Charcoal is an important product widely used in food preparation in many parts of the world, both in developing and developed countries. However, most of the time, the main qualitative characteristics for consumers and the environment are not considered during production. Developing energy-efficient products for food preparation has been a constant pursuit of the charcoal supply chain and the aim of this study was to interact with charcoal consumers to become conversant with and classify the characteristics suitable for barbecue use. To achieve our objectives, we used the quality function deployment (QFD) method. The qualitative needs were deployed together with a multidisciplinary team assembled through interviews with several charcoal... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Charcoal grill; Quality management; Product development; Sustainable; Clean energy production. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162020000601001 |
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