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...

Virtual education has gained great relevance in recent years, due to the pandemic. The access to electronic devices and services represents an urgent necessity and thus the concern for acquiring digital competences, which allow a proper interaction within the teaching–learning process. Recent studies have demonstrated the importance of having digital resources and the adaptability of their use from the university students’ homes during the pandemic crisis. This research intends to identify the relevant challenges regarding the accessibility to technological devices and digital competences that university students had to face to obtain suitable learning during the lockdown, due to the pandemic. The sample information consisted of 9326 Peruvian university students. The data was obtained from the National Homes Survey from the Statistics and Information National Institute, and it was di...