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 - 66 , Issue 01
20 Jan 2024

Upcoming Publication

Volume - 66 , Issue 01
31 Jan 2024

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:

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. Lizi Jiaohuan Yu Xifu/Ion Exchange and Adsorption Fa yi xue za zhi Dianzi Yu Xinxi Xuebao/Journal of Electronics and Information Technology Research Journal of Chemistry and Environment

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.

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-12-05-2020-10742
Total View : 349

Title : Analysis of Error and Uncertainty Source on Measurement of Acs712 Current Sensors with Calibrated Clamp meter Standard

Abstract :

ACS712 is a sensor to detect current. ACS712 current sensor can detect noise current or additional current. ACS712 current sensor is one of the sensors commonly used in current measurement circuits. In calibration there is an uncertainty that comes from calibration standards and calibrated devices. Analysis of uncertainty calibration ACS712 current sensor has been done with a purpose for acquired correction value, standard deviation, and uncertainty source estimation, and then the biggest source uncertainty from current measurement can be identified. The result of the analysis can be used to minimalize the possibility of appearance uncertainty source on measurement using the ACS712 current sensor. The analysis was conduct by comparing between ACS712 current sensor and clamp meter standard with a calibration certificate. ACS712 sensor test results have a significant correction when the current higher than 5A, and the temperature will increase. The biggest sources of uncertainty result from type uncertainty and expanded uncertainty

Full article
Journal ID : TRKU-12-05-2020-10741
Total View : 256

Title : Comparison and Characterisation of Essential Oils Extracted from Mentha spicata and Mentha piperita leaves using Soxhlet extraction method

Abstract :

Essential oils from two species of mint leaves namely Mentha spicata (spearmint) and Mentha piperita (peppermint) were extracted using ethanol as the solvent. The leaves were mechanically cut into three particle sizes of BSS 200, BSS 80 and BSS 40. 200 ml of ethanol was used to extract oil from 40 grams of each particle size sample with a soxhlet extractor. The extraction was carried out at the boiling point of ethanol (78.37oc) for six hours and oil was recovered by boiling off the ethanol. The results obtained showed the yield of oil from Mentha spicata ranged from 12.44% to 38.50%, while Mentha piperita yielded oil ranging from 8.20% to 38.00%. The physio-chemical properties such as specific gravity, acid value, saponification value, peroxide value and iodine value were determined in other to characterise the two oils. The results obtained are as follows; the specific gravities of the oils are 0.935 and 0.862 for Mentha spicata and Mentha piperita respectively, acid values are 0.4769 and 0.4488 mg KOH/g Mentha spicata and Mentha piperita respectively. The saponification values are 93.126 and 86.394 mg KOH/g for Mentha spicata and Mentha piperita respectively, while the peroxide values are 8.50 and 7.0 mEqO2/kg for Mentha spicata and Mentha piperita respectively. The iodine values are 55.20 and 53.93 g I2/100g for Mentha spicata and Mentha piperita respectively. From the results obtained it is observed that the oil extracted from Mentha spicata is denser, and has a higher tendency to be rancid, has lower oxidation stability and higher proportion of unsaturated fatty acids

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