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:
The focus of the paper is toward designing an efficient approach to retrieve processing information from the performed parallel processing via cloud computations technology. Novel Remote Parallel Processing Code-Breaker System via Cloud Computing (NRPPCBSCC) proposed system depends three main sides (Client, Cloud and Server). Hence, the paper covers execution of complex problems, heavy load processing, benefiting from parallel processing approaches via cloud computing principles. The user can send a heavy load from single/multiple client(s) through the cloud-side to single/multiple server(s) for processing single/multiple hash-code(s) with single/multiple thread(s) organizations. The results return back from server-side through cloud-side to the client-side with full-details about the significant required parameters and metric to asses and evaluate the code cracking process. However, all these details will be remaining in the database system of cloud-side that has the role of communicating between client-side with server-side. The system is useful for lay users to understand and enhance intuitive perceptions of the parallel processing via cloud computing
The present work is focused on the sensory quality of jam produced by watermelon rind. Response surface methodology (RSM) was used to optimize the sensory quality of watermelon jam by the formulation of ingredients such as watermelon rind (400-800g), sugar (400-800g), pectin (10-30g) and citric acid (2-4g). Results showed that the model fit was significant (p < 0.05) and there was satisfactory correlation between actual and fitted values. Data obtained from RSM on watermelon rind (WMR) jam production were subjected to the analysis of variance (ANOVA) and analyzed using a second order polynomial equation. The response sensory analysis such as color, taste, aroma and texture was studied during experimental runs of WMR jam processing. The highest sensory score was given by jam production with watermelon rind 585.8568g, sugar 618.1818g, pectin 20.1010g and citric acid 2.7677g. Jam produced under the optimum conditions for sensory score was again subjected to evaluation of sensory values and the results were compared with the RSM predictions
