Augmented Reality (AR) and Virtual Reality (VR) are emerging technologies that have increased their implementation in research. This has allowed the construction of interactive systems that have become part of modern teaching methodologies. The use of these technologies for the development of training systems provides opportunities for improvement in teaching environments, especially for children with Autism Spectrum Disorder (ASD). They require special education due to their different abilities. Previous research has developed learning systems for children with ASD with different approaches and methodologies. Thus, the present article provides a detailed review of AR/VR educational systems oriented to children with autism. We obtained 24 research papers on the topic from 2017 to 2022, which shows a lack of research works in AR and VR for special education of people with ASD.

This paper presents the development and validation of a Coffee Bean Drying System that corresponds to the capacities and needs of small coffee farmers in Peru, which are specifically harvested in regions greater than 800 meters above sea level. This dryer utilizes hot air, which will be introduced into the drying area by a fan, it will be heated using electrical resistances thanks to the principle of Convection, and a new air distribution system will homogenize the flow and speed of the hot air to which the trays filled with coffee beans will be exposed. The coffee beans will enter with an approximate humidity of 50% and will leave the drying chamber with a degree of humidity between the range of 11% to 13%. The thermodynamic analysis of the system was carried out using Computational Fluids Dynamic (CFD) through the ANSYS program, obtaining as a result the validation of the geometry and effectiveness of the hot air distribution system in the dryer, and concluding that the implementation of said element in the system will correspond to an increase in the total efficiency of the Coffee Dryer once implemented.

In recent years, the development of prosthetic limbs has increased due to the various studies that have been carried out around Biomechanics. These technological advances have allowed many amputee patients to return to their daily activities and, in some cases, to recover their social life. However, there are still limitations for some types of prostheses such as passive prostheses, mainly those intended for people with transtibial amputations since they do not perform the physiological function of the joints. Therefore, in-depth research on transtibial prostheses has been carried out. The search period spans from the year 2018 to the year 2021. Information was considered in a simplified and well-structured manner on the design of a transtibial electromechanical prosthesis. Therefore, we will analyze its main features related to its design and application in the patient.

This article focuses on the development of an autonomous navigation system by generating real-time 3D maps of different urban environments with different properties within simulation software. This system used the Pioneer 3-DX vehicle, a LiDAR sensor, GPS, and a gyroscope. For the elaboration of the trajectory, the mathematical tool of artificial potential fields was used, which will generate an attractive field to a dynamic goal identified by the robot and repulsive to the obstacles present in the environment, recognized with great precision thanks to the use of a neural network. The topology neural network 8–16–32 was developed using forward propagation, reverse propagation, and gradient descent algorithms. By combining the tools of potential fields and neural networks, a path was traced through which the robotic system will be able to move freely under an off-center point kinematic control algorithm. Finally, a 3D map of the environment was obtained to provide information on the morphology and most outstanding characteristics of the deployment environment to users who use the system.

Pisco Sour is a traditional Peruvian cocktail made with pisco, egg white, sweetening syrup, and lemon juice. The preparation of this cocktail is made traditionally by a bartender following a recipe according to standardized preparation steps and quantities. The present research developed a vending machine to standardize the quantities of the ingredients, reduce the preparation time and guarantee the homogeneity of the product. The control is done with a Raspberry Pi 3, the dosing of the ingredients, through the development of different mechatronic systems, the pisco, sweetening syrup, and egg white enter through the use of peristaltic pumps to dispense exact amounts; it has a lemon squeezing and cutting system and, finally, the refrigeration system to keep all the ingredients fresh. The integration of the system avoids the loss of ingredients and reduces costs. As a result, the machine, compared to a bartender, maintains a uniform consumption of ingredients and a constant preparation time in a batch of more than 50 glasses of Pisco Sour.

3D printing is widely used due to its versatility and low manufacturing cost, but this manufacturing method has limitations such as the use of only 3 degrees of freedom that consists of extrusion by layers contained in the XY plane with displacement high on the Z-axis. On the other hand, there is the printing volume which is reduced, and finally the loss of material that occurs when having supports. Next, a versatile procedure is presented, which is mounted on a KUKA KR60 robotic arm, with which complex surfaces can be printed and of a larger size with the help of the robot arm's work area, parts with concave surfaces, and convex where printing supports are removed. This proposal intended to have a printer mounted on a KUKA KR60 robotic arm with which you can have 6 degrees of freedom, and use approximately the cubic meter of freedom that the arm has. This achieves prints with greater complexity and volume of approximately 1 m3, in addition to being able to eliminate the waste of material that occurs in conventional 3D printing. Also, in parallel, it is possible to generate the codes for a generic printing plate that is compatible with G-CODE and for the robotic arm module.

The present work proposes the design of a hydrodynamic profile for unmanned submarine devices through numerical simulation, thus facilitating experimental studies and reducing manufacturing costs. Design and manufacturing aspects of different authors were studied to establish a highly maneuverable vehicle, capable of moving in the horizontal and vertical plane. For this reason, the final design proposes hydrodynamic profiles in the bow and stern using the “Myring” equations. It also has cross-shaped hydrodynamic fins located in the bow, which will help reduce the drag coefficient. Therefore, this work aims to study and analyze the hydrodynamic characteristics of the submarine using the ANSYS Fluent software. Likewise, the drag coefficient will be analyzed for different operating speeds, in order to know what is the maximum drag force that should be overcome to move at that speed. Finally, it was observed that the results obtained from the simulations are values quite similar to those obtained through hydrodynamic formulas or experimental tests.

The following study proposes to analyze and compare the computational response provided by the Single Board Computers (SBC) Raspberry Pi CM4 and Nvidia Jetson Nano because those are important elements in machine learning applications and implementation of automated systems. Both were chosen due to their similar specifications to achieve a fair comparison. For the development of this research, an algorithm was implemented with a Support Vector Machine to be able to compare the performance in real-time of both computers based on performance metrics such as execution time, algorithm accuracy, CPU performance, and temperature. To validate results, there is a database of 2186 white asparagus images, which were classified based on attributes such as length, curvature, diameter, and purple hue. These attributes are established by the Peruvian Asparagus and Vegetable Institute (IPEH) in the Peruvian Technical Standard to ensure the quality of fresh asparagus for export. The algorithm has been designed to classify asparagus according to this technical standard.

Nowadays, bottling industries perform inefficient maintenance and transportation sub-processes, such as: boxing, unpacking, and selecting. These functions are performed by workers during long hours, which causes delays in the general production process, risks in the safety of personnel and integrity of the bottles, a tendency to a greater number of errors and especially, severe medical problems caused in the long term. In view of the advantages of industrial automation, it is known that it makes use of the union of engineering knowledge to facilitate procedures and guarantee reliability. This is the case of industrial robots that are increasingly required to optimize numerous systematic strategies in many fields; however, it is complex to develop an autonomous artifact that adapts to variable changes in different environments. Despite the existence of interesting projects for grippers or claws to lift objects, several of them lack adaptability regarding the type of element they handle and among other deficiencies. For these needs, a Modular Mechatronic Gripper was designed and installed on the Industrial Robot KUKA KR 60-3; having characteristics of versatility and dynamism to load and unload 12 glass or plastic bottles, personal or medium size; and all of them at the same time efficiently and safely. Likewise, the automatic machine can be used with different box layouts or different industrial robots, by means of simple component modifications. With the dexterity of the mechatronic system, the time required for the aforementioned sub-processes was reduced by 72% and it is expected to improve the health of the employees.

The present work proposes a solution for the conditioning of bakery dough with the purpose of reducing costs by replacing manual work with a mechanized system that will be a piston extruder. In the process, the mass will be contained within a 304 stainless steel prismatic matrix with multiple outlet openings for optimization of the production line. The mechanical properties of bread dough were studied for the design of the platform and the estimation of the necessary compression force. A linear actuator was used, which exerts a compression force of 6 kN, which maximum linear speed is 5 mm/s. Validation of results will be carried out through simulated tests with a density mass of 1452.9 kg/m3. The system is composed of a linear actuator that performs the function of an extruder, followed by a pneumatic wire cutter. The process continues with a conveyor belt and ends with the injection of sesame seeds.The fundamental contribution is in the design of the extrusion chamber, since it allows the flow of the mass leaving minimal residue.