Optimization of the steam quinoa cooking process was carried out, using a response surface design (RSM) 3-level: 3k factorial, and the multiple response optimization methodology of the desirability function (Dx) was used to find the optimal region, which are improved tools to optimize the variables of a process, evaluate the maximization of the water absorption index (WAI), water solubility index (WSI), degree of gelatinization (GE) and the minimization of cotyledon detachment (DC) of quinoa (Chenopodium quinoa Willd). The equipment used was a vertical cook with a steam generator, the study cooking variables, the steam pressure, and the cooking time. The optimal process values were: Pressure 1.5 kgf.cm-2 and time 8 minutes for the best characteristics of cooked quinoa WSI of 26.411%, WAI of 7.960 (g.g-1), GE of 89.245% and CD of 18.40%, the value of the desirability function as an indicator of multiple responses was 0.798. Knowledge of these characteristics can be a valuable complement in the cooking process and thus contribute to improving the quality of cooked cereals.

Resumen Actualmente se están conociendo los efectos sobre los diferentes grupos humanos ocasionados por el aislamiento social debido a la pandemia del SARS-CoV-2. En este contexto uno de los sectores menos favorecidos y que aún hasta finales del 2021 no había retomado las actividades en gran parte de América Latina fue el sector educativo y, ante una nueva variante de virus es posible que continúe de forma virtual el 2022. En ese sentido, el presente estudio tiene como objetivo mostrar cual es la apreciación de los estudiantes, principalmente universitarios, a fin de conocer la percepción y valoración respecto a la modalidad de clases en contexto de COVID-19. Para ello se diseñó un estudio tipo cuantitativo y descriptivo basado en la interpretación de información obtenida de encuestas realizadas a 198 estudiantes de la Universidad Nacional de San Cristóbal de Huamanga en Perú. Los resultados respecto a la calificación del aprendizaje en la modalidad virtual de las clases teóricas muestran que el 58,1% de estudiantes mencionan que fue regular y el 31,3% que fue buena; respecto al aprendizaje en la modalidad virtual de las clases experimentales el 43,4% menciona que fue regular y 38,9% deficiente. La preferencia en la mayoría de los casos es tener clase teóricas de forma virtual y/o semipresencial y clases de laboratorio experimentales de forma presencial y/o semipresencial. Asimismo, bajo el contexto actual de la COVID-19 un 85,4% de estudiantes manifiesta preferir su salud por encima de su formación profesional.

Musculoskeletal disorders represent one of the most frequent occupational health problems in labour-intensive industries, particularly in fish processing, where repetitive tasks and prolonged postures are common. The objective was to determine the level of ergonomic risk by applying the Rapid Entire Body Assessment (REBA) method and based on the results, to formulate recommendations aimed at preventing musculoskeletal disorders and improving preventive management within the organization. The assessment included 30 workers distributed across three operational workstations, where the overall average REBA score was 8.60 ± 1.65 (range: 6–12), indicating a predominantly high level of ergonomic risk. In categorical terms, 60.0% of the workers were classified as high risk, 13.3% as very high risk, and 26.7% as medium risk, while none reached negligible or low risk levels. Significant differences were observed between workstations (Kruskal–Wallis H = 16.72, p < 0.001, ε² = 0.545), with the nobbing stage exhibiting the highest biomechanical load (mean REBA = 10.38 ± 1.06). It is concluded that ergonomic risk is structurally integrated into the operational design of the evaluated production system; therefore, ergonomic interventions focused on redesigning workstations, adjusting height, and configuring tasks are recommended to reduce biomechanical exposure and strengthen the organization’s preventive occupational safety framework.

El agua destinada al consumo humano enfrenta una creciente contaminación por arsénico, un metaloide tóxico presente de forma natural o derivado de actividades antropogénicas, cuya exposición prolongada representa un riesgo severo para la salud pública. En respuesta a este problema, el estudio tuvo como objetivo evaluar la eficacia de la arcilla roja natural como adsorbente ecológico para la remoción de arsénico en agua. Se aplicó un diseño experimental Plackett-Burman para identificar las variables significativas y la metodología de superficie de respuesta (RSM) para optimizar el proceso. Se analizaron seis factores, entre ellos, el análisis de Pareto identificó como factores determinantes la temperatura de quema, el contenido de Fe₂O₃ y el porcentaje de arcilla roja con α = 0,05 y un ajuste de R² = 0,74. Posteriormente, la optimización mediante RSM permitió alcanzar una remoción máxima de 85,1 % bajo condiciones de 90 % de arcilla roja, 20 % de Fe₂O₃ y 800 °C, con un modelo ajustado de R² = 97,78 %. En conclusión, la arcilla roja modificada con óxidos férricos constituye una alternativa viable, económica y sostenible para el tratamiento de aguas contaminadas con arsénico, con potencial de aplicación en comunidades rurales donde los métodos convencionales son limitados.

The effects on different human groups caused by social isolation due to the SARS-CoV-2 pandemic are currently being known. In this context, one of the least favored sectors and that even until the end of 2021 had not resumed activities to a great extent of Latin America was the education sector and, in the face of a new variant of the virus, it is possible that these activities will continue virtually in 2022. In this regard, the present study aims to show the appreciation of the students, mainly university students, in order to know the perception and assessment regarding the class modality types in the context of COVID-19. For this, a quantitative and descriptive study was designed based on the interpretation of information obtained from surveys carried out on 198 students from the National University of San Cristóbal de Huamanga in Peru. The results regarding the qualification of learning in the virtual modality of the theoretical classes show that 58.1% of students mention that it was regular and 31.3% that it was good, regarding learning in the virtual modality of the experimental classes, 43.4% mention that it was regular and 38.9% deficient. Their preferences in most cases is to have theoretical classes virtually and/or blended; and experimental laboratory classes in face to face and/or blended; Likewise, under the current context of COVID-19, 85.4% of students state that they prefer their health over their professional training.