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In the central jungle region of Peru, within the wet processing of coffee, the coffee pulp is discarded. This objective is to design a dual solar and gas dryer with continuous operation, for the dehydration of waste from wet processing of coffee for human use. The proposed objective is part of a broader project to apply the circular economy in the use of waste from wet coffee processing financed by Pro Ciencia. The following procedure was followed. At first, a 100 kg/Bach capacity gas and solar system dryer was designed applying the proposed technology development methodology in mechanical engineering and secondly arriving at the construction of the prototype. The results are to have a design methodology and the built prototype of the dual dryer (solar and gas) of continuous and semi-automated operation that has a control panel to allow programming and monitoring the drying process in real time. At the end of the project, the proposal will allow a continuous dehydration of the coffee pulp with quality, low cost and the industrialization of its by-products such as coffee pulp flour, filters and functional drinks.

The use of vertical axis wind turbines to electrify homes without electricity in the Peruvian region of Junín is essential to address the challenges of climate change and move towards a more sustainable and environmentally friendly future. The objective was set to compare three types of wind turbines, these are Darrieus H, Savonius, and Windside concerning to the wind speeds that occur in the Junín region. This is because the operation of these wind turbines in this region is not yet known. The following procedure was tracked: first, the design was made and then it was experimented in the wind tunnel laboratory of the Faculty of Electrical and Electronic Engineering of the National University of Central Peru. In the study, we took into account that there is indeterminacy in the variable wind speed among others, which is why we adapted the traditional variables to the use of neutrosophic numbers. Additionally, we carried out a comprehensive study that includes other variables for decision-making. To select the best complete option we asked a group of 3 experts for their evaluations according to several criteria and we used the VIKOR method for intervals adapted to neutrosophic numbers. [ABSTRACT FROM AUTHOR]

This paper aims to investigate whether social skills are a factor related to emotion management since inadequate emotion management is causing mental illnesses in this century, such as stress and depression. The objective was to determine the relationship between social skills and emotional management in students at the National University of Central Peru. To estimate social skills, the scales proposed by the Technical Team of the Department of Mental Health Promotion and Prevention of Psychosocial Problems of Peru were applied to a random sample of 184 from a population of 352 students. The variable of adequate management of emotions was measured using an Indeterminate Likert Scale since we consider that emotion has multiple components and therefore it is more precise to measure it when all the components are taken into account at the same time. To process the collected data, plithogenic statistics were applied that allow the study of events of a multivariate nature in an indeterminate framework. [ABSTRACT FROM AUTHOR]

Food borne disease is one among a series of public health problems globally due to poor food handling practices from production to service. This study aimed to find out the predictors of food handling practice among massive food catering establishments in Ethiopia. Different search engines were used and extraction of the data was done. Random-effects meta-analysis model was used to analyze the pooled value. DerSimonian - Laird method was used to estimate the study variance. The Cochrane's Q test (chi-square) and I2(%) were used to identify the heterogeneity of the studies. The overall pooled prevalence of good food handling practice was 50 (95% CI:43%, 57%). Predictors such as good Knowledge (AOR: 2.6(95% CI: 1.90, 3.18), Training (AOR: 3.16(95% CI: 2.2, 4.44), Medical cheek up (AOR: 6.76(95% CI: 4.49, 10.18), Supervision (AOR: 3.76(95% CI:2.12, 6.66), Experience (AOR: 2.00(95% CI: 1.52, 2.79) and Water basin availability (AOR: 2.06(95% CI:1.94, 3.83) were significant factors of food handling practice in massive food catering establishment in Ethiopia. Food handling practice was low and predictors of food handling including, knowledge, Training, Medical checkup, Supervision, Experience, and water availability were statistically significant. Therefore, Policymakers and facilities owners, give better or higher prominence to improving the status of food handling practices with design intervention strategies. In conclusion, comparatively low levels of good food handling practice were found among Ethiopian food handlers working in public food establishments, and factors including food handler training, attitude towards good food handling practice, and the presence of regular medical check-ups were identified as contributing factors. [ABSTRACT FROM AUTHOR]

The research aimed to develop a children's pumpkin compote, functional, inexpensive, preservative-free and of considerable shelf life. The effect of incorporating xanthan gum (XG) was evaluated at three concentrations (0.10%, 0.15% and 0.20%) on its rheological properties. Sensory characteristics were applied to 60 panelists (30 undergraduate students and 30 children between 2 and 3 years). Its physical, physicochemical, and microbiological characteristics were determined. With the pH values was estimated the shelf life of pumpkin compote using accelerated testing method. The product was stored at 20 °C, 30 °C and 40 °C for 0, 10, 20, and 30 days. The results show the pumpkin compote presented non-Newtonian behavior, pseudoplastic, and was adjusted to the Ostwald Waele model (R2 > 0.98). Compote formulated with 0.15% of XG was conceived as the best treatment, with a "Like" scale for color attributes, smell, texture, taste and general appearance (3.80 to 4.13 points) associated with the presence of 82.45% humidity, 5.40 pH, 17 °Brix, and absence of molds, yeasts and total coliforms. Influence of temperature on viscosity was modeled using Arrhenius equation, showing a decrease in viscosity with increasing temperature. Finally, the estimated shelf life at 20 °C, 30 °C and 40 °C were 125, 75, and 45 days, respectively. [ABSTRACT FROM AUTHOR]

In order to have a tool to estimate the monthly and annual solar radiation on the horizontal surface in Junín region, in which is not available with this information, adapted Bristow-Campbell (1984) model for estimating global solar radiation monthly average. To develop the model of Bristow-Campbell that estimates the average daily global solar radiation monthly modeling technique proposed by Espinoza (2010), were recorded daily maximum and minimum temperatures of 19 weather stations and the equations proposed by the Solar High Peru 2003 was adapted to this model. The Bristow-Campbell model was developed with data recorded in stations: Santa Ana, Tarma and Satipo belonging to Sierra and Selva, respectively. The performance of applications calculated solar radiation was determined by considering the OLADE (1992) that solar radiation over 4,0 kWh/m²/day are profitable and 5,0 kWh/m²/day very profitable. The results indicate that the monthly average global solar radiation in Junín region is 5,3 kWh/m²/day corresponding to the 4,2 Forest and the Sierra 5,6 kWh/m²/day kWh/m²/day. Profitability is determined for the less profitable Selva and Sierra is very profitable. In addition, the operating model is simple and available to all users. We conclude that application of the Bristow-Campbell model adapted, it is an instrument of great utility to generate a comprehensive database of available solar radiation in Junín region. [ABSTRACT FROM AUTHOR]

Background. Aguaymanto (Physalis peruviana L.) is a rich source of nutrients, antioxidants, and bioactive compounds that provides health benefits. As such, it is considered a superfood. It can also be used in other foods, such as juices, liqueurs, jams, desserts, compotes, gastronomic ingredients, supplements, and dried fruit. The objective of this research was to evaluate the effects of three gelling agents: carboxymethylcellulose, pectin, and xanthan gum, on the shelf life and the rheological, physicochemical, nutritional, microbiological, and sensory characteristics of aguaymanto compote during its formulation. Materials and methods. Three thickening agents (xanthan gum, carboxymethylcellulose, and pectin) were used to prepare the aguaymanto compote, whose values of shear stress and strain rate (?) were evaluated and adjusted to the Ostwald de Waele model. Likewise, physicochemical characterization and sensory evaluation were carried out in two different environments, involving university students using a 5-point hedonic scale and preschool children, in which the percentage of acceptability was established. The product with the best sensory attributes had its proximal chemical composition, microbiological analysis, and shelf life determined. Results. The compotes showed non-Newtonian behavior of the pseudoplastic type. Flow curves adjusted to the model showed that as the temperature increases (17°C, 25°C, 35°C, and 45°C) with the same concentration, the consistency index decreases, and the flow behavior index increases. In all the samples, as and temperature increase, the apparent viscosity decreases, and the 0.1% gelling agents generate different apparent viscosities (p < 0.05). Likewise, the panelists gave high scores to the compote formulated with carboxymethylcellulose, presenting a lower pH (3.96) and high moisture (77.49%) with an absence of total coliforms, molds and yeasts. In addition, the shelf life was approximately 367 days, without the addition of preservatives. Conclusion. The results show that the aguaymanto compote presents a non-Newtonian behavior with pseudoplastic fluid characteristics, guarantees hygiene and sanitation concerning national and international technical standards, and presents a shelf life of 367.03 days, making it an excellent alternative for large-scale application in the food industry. In addition, values closely related to the expected values were found; therefore, the models were well developed. [ABSTRACT FROM AUTHOR]