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:
Zhonghua er bi yan hou tou jing wai ke za zhi = Chinese journal of otorhinolaryngology head and neck surgery
Low alloy steels are particularly used in the manufacture of several products such as storage tanks, oil and gas pipelines, industrial equipment and many agricultural and construction machinery parts that may experience service failure, and thus may require repair through welding processes. The weldability of steel is determined by its susceptibility to cracking, which can be prohibited by using certain welding procedures, which are often costly and difficult to use. Submerged arc welding of low alloy steels (AISI 5147) was implemented, firstly without nickel additives, followed by adding nickel to powder flux with a wide range (10, 20, 30, 40 and 50 wt. %). X-ray Inspection, tensile test and energy dispersive spectrometer were then utilized to evaluate the resulting welds. Results revealed that the tensile strength and weld joint efficiency were reached to (845 MPa) and (112 %) respectively when 20 wt. % of nickel was added to flux
Garlic (Allium sativum L) is one of the horticultural plants in Indonesia that is used to enhance the taste of food and medicine to cure various diseases. During the heating process, the content of anti-oxidant active substances in garlic will increase along with the heating process, one of the antioxidant compounds in black garlic is polyphenol compounds. The purpose of this research was to obtain the value of water content and pH in the process of produced Black garlic, to obtain the best heating time for Black garlic in terms of the total polyphenol content during the heating process, and to obtain the optimal time for the extraction process of Black garlic the using ultrasonic method on the concentration of total polyphenol content. The results showed that The effect of heating time will affect the water content and pH of Black garlic products with a regression value of R2 = 0.9965 for water content and R2 = 0.9953 for pH. The heating time of Black garlic will increase the total polyphenol content with a regression value of R2 = 0.9758. The results of the hedonic test of the best Black garlic products based on the taste aspect are 85% of respondents and the ease of consumption is 70%, namely on heating for 14 days. The best total polyphenol content in the extraction time variation was 15 minutes with a polyphenol content of 946.87 mg/kg.