The current market requirements demand consumption of products with less preparation time and have a high nutritional value as good or better than a natural product, it is for this reason that this research is based on dehydration goose precooked variety Flava, in order to obtain a dehydrated product line with the physicochemical parameters established by the National Institute for the Defense of Competition and Intellectual Property Protection (INDECOPI) and sensory characteristics similar to fresh produce. Dehydration was carried out in a tray dryer for evaluating process operating conditions Temperature (60, 70.80 ° C) and air speed (2.3, 3.4, 4.5m / s) on the variables of interest in study Capacity Rehydration, Net of Color Surface Method was used for sensory difference response and nonparametric tests were used, determining that there is a significant effect of operating conditions...