Technology Reports of Kansai University

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.

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Submission Deadline

Volume - 64 , Issue 06
20 Dec 2022
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Upcoming Publication

Volume - 64 , Issue 06
30 Nov 2022

Aim and Scope

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 Interventional Pulmonology

Electrical Engineering and Telecommunication Section:

Electrical Engineering, Telecommunication Engineering, Electro-mechanical System Engineering, Biological Biosystem Engineering, Integrated Engineering, Electronic Engineering, Hardware-software co-design and interfacing, Semiconductor chip, Peripheral equipments, Nanotechnology, Advanced control theories and applications, Machine design and optimization , Turbines micro-turbines, FACTS devices , Insulation systems , Power quality , High voltage engineering, Electrical actuators , Energy optimization , Electric drives , Electrical machines, HVDC transmission, Power electronics.

Computer Science Section :

Software Engineering, Data Security , Computer Vision , Image Processing, Cryptography, Computer Networking, Database system and Management, Data mining, Big Data, Robotics , Parallel and distributed processing , Artificial Intelligence , Natural language processing , Neural Networking, Distributed Systems , Fuzzy logic, Advance programming, Machine learning, Internet & the Web, Information Technology , Computer architecture, Virtual vision and virtual simulations, Operating systems, Cryptosystems and data compression, Security and privacy, Algorithms, Sensors and ad-hoc networks, Graph theory, Pattern/image recognition, Neural networks.

Civil and architectural engineering :

Architectural Drawing, Architectural Style, Architectural Theory, Biomechanics, Building Materials, Coastal Engineering, Construction Engineering, Control Engineering, Earthquake Engineering, Environmental Engineering, Geotechnical Engineering, Materials Engineering, Municipal Or Urban Engineering, Organic Architecture, Sociology of Architecture, Structural Engineering, Surveying, Transportation Engineering.

Mechanical and Materials Engineering :

kinematics and dynamics of rigid bodies, theory of machines and mechanisms, vibration and balancing of machine parts, stability of mechanical systems, mechanics of continuum, strength of materials, fatigue of materials, hydromechanics, aerodynamics, thermodynamics, heat transfer, thermo fluids, nanofluids, energy systems, renewable and alternative energy, engine, fuels, nanomaterial, material synthesis and characterization, principles of the micro-macro transition, elastic behavior, plastic behavior, high-temperature creep, fatigue, fracture, metals, polymers, ceramics, intermetallics.

Chemical Engineering :

Chemical engineering fundamentals, Physical, Theoretical and Computational Chemistry, Chemical engineering educational challenges and development, Chemical reaction engineering, Chemical engineering equipment design and process design, Thermodynamics, Catalysis & reaction engineering, Particulate systems, Rheology, Multifase flows, Interfacial & colloidal phenomena, Transport phenomena in porous/granular media, Membranes and membrane science, Crystallization, distillation, absorption and extraction, Ionic liquids/electrolyte solutions.

Food Engineering :

Food science, Food engineering, Food microbiology, Food packaging, Food preservation, Food technology, Aseptic processing, Food fortification, Food rheology, Dietary supplement, Food safety, Food chemistry. AMA, Agricultural Mechanization in Asia, Africa and Latin America Teikyo Medical Journal Azerbaijan Medical Journal Gongcheng Kexue Yu Jishu/Advanced Engineering Science

Physics Section:

Astrophysics, Atomic and molecular physics, Biophysics, Chemical physics, Civil engineering, Cluster physics, Computational physics, Condensed matter, Cosmology, Device physics, Fluid dynamics, Geophysics, High energy particle physics, Laser, Mechanical engineering, Medical physics, Nanotechnology, Nonlinear science, Nuclear physics, Optics, Photonics, Plasma and fluid physics, Quantum physics, Robotics, Soft matter and polymers.

Mathematics Section:

Actuarial science, Algebra, Algebraic geometry, Analysis and advanced calculus, Approximation theory, Boundry layer theory, Calculus of variations, Combinatorics, Complex analysis, Continuum mechanics, Cryptography, Demography, Differential equations, Differential geometry, Dynamical systems, Econometrics, Fluid mechanics, Functional analysis, Game theory, General topology, Geometry, Graph theory, Group theory, Industrial mathematics, Information theory, Integral transforms and integral equations, Lie algebras, Logic, Magnetohydrodynamics, Mathematical analysis.

Latest Articles of

Technology Reports of Kansai University

Journal ID : TRKU-08-08-2021-11464
Total View : 640

Title : Investigating the Effect of Nickel Additives on Properties of Submerged Arc Low Alloy Steel Welds

Abstract :

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

Full article
Journal ID : TRKU-08-08-2021-11463
Total View : 543

Title : Isolation of Total Polyphenol Content in Black Garlic Product Using Ultrasonic Extraction Method

Abstract :

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.

Full article

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