Technology Reports of Kansai University (ISSN: 04532198) is a monthly peer-reviewed and open-access international Journal. It was first built in 1959 and officially in 1975 till now by kansai university, japan. The journal covers all sort of engineering topic, mathematics and physics. Technology Reports of Kansai University (TRKU) was closed access journal until 2017. After that TRKU became open access journal. TRKU is a scopus indexed journal and directly run by faculty of engineering, kansai university.
Technology Reports of Kansai University (ISSN: 04532198) is a peer-reviewed journal. The journal covers all sort of engineering topic as well as mathematics and physics. the journal's scopes are
in the following fields but not limited to:
This paper presents the flux performance examination in defective electrical machine using finite element methods (FEM). Depend on time step, the proposed technique has been designed and examine to produce efficient method under high accuracy and short time to detect the faults in Electric Vehicle motors. To decrease the probability and time of electric motor faults, the early detection of these faults will give enough time to prevent many problems during the motion. The different waveforms timing of motor torque in every situation associated with the waveforms of stator current provide spreading in the proposed method. The results show fast fault detections and a Novel technology was established to extort the fault of induction motor.
This study was aimed to apply the powder of sea cucumber (Holothuria scabra) in the formulation of composite sago based biscuits. The sea cucumber was processed through smoking, drying, and grinding to make a powder. Biscuits were made by mixing that powder with other ingredients. The formulations of the biscuits dough applied were T0 (100% wheat) as a control, T1 (50% wheat, 40% sago, 10% sea cucumber), T2 (50% wheat, 35% sago, 15% sea cucumber), T3 (50% wheat, 30% sago, 20% sea cucumber), and T4 (50% wheat, 25% sago, 25% sea cucumber). The product obtained was then measured its sensory properties and antioxidant activity. Other characteristics tested were their chemical content, and morphological properties with Scanning Electron Microscope (SEM). The results showed that the formulation of T1 gave a relatively best sensory characteristic. Meanwhile, protein, fat, minerals, and antioxidant activity were increased as the percentage of sea cucumber powder substitution was increased. The morphological appearance of the products indicated that sea cucumber powder was evenly mixed with other ingredients in the formulation. The inclusion of sea cucumber in the formulation of processed food products had improved the nutritional and functional values of the food, and it may improve its added value.
