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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.

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]

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]

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