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:
In this study, a human face recognition technique based on statistical features using a neural network technique is presented. In the pre-processing stage image edges have been detected. Subsequently, a new technique for two-dimension gray image to one-dimension vector is proposed. Then, seven features have been extracted depending on statistical analysis. This work describes is based on four statistical characteristics (mean, standard deviation, skewness, kurtosis) for feature extraction. These features can address image capture problems because it is main tasks are not affected by the rotation, zoom, and transfer of images taken from before the control cameras. After that, the image details have been extracted using wavelet transformations. Elman Neural Network (ENN) is used in this study for face identification. Finally, the proposed study has been implemented using MATLAB R2013a and Microsoft Excel database to preserve the information of the required people, this can be achieved by utilizing the principle of distance between facial points
The purpose of this research is to investigate the influence of changing the milling extraction rate (MER) of Al-Dorah flour mill (Iraqi governmental mill), on the flour specifications. As it is the daily procedure in the mill, a mixture wheat of local Iraqi species, Australian and American wheat were tempered to 16% moisture content and milled after 32 hours over three levels of MER: 75%, 80% and 85% respectively. Flour samples were evaluated for a series of physical and chemical characteristics including particle size distribution, ash content, gluten content and flour whiteness. The highest ash content of flour was obtained with increasing the MER to 85%, while the highest gluten and the highest whiteness of the flour were found with decreasing the MER. There was a significant deference between the flour particles which stayed over the sieves in the experiment for the three levels of the milling extraction