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 05
25 May 2022
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Upcoming Publication

Volume - 64 , Issue 05
30 Jun 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 Interventional Pulmonology (middletown, de.)

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-10-03-2020-10490
Total View : 129

Title : Feasibility Study of ClitoriaternateaFloweras Anthocyanin Source for Daily Food

Abstract :

Anthocyanin (Acn) is one of the secondary metabolites of Clitoria ternatea flower (Ctf) with many health maintenance and therapeutic benefits. Acn acts as anti-inflammation and anti-proliferative of breast cancer cells in vivo. Ct blooms daily for just one day. We carried out this study to analyze the feasibility of Ctf as the acn resource beside the famous blackberry. Its maceration in 70% ethanol divided into two groups according to the temperature of evaporation, which are 40oC and 60oC, respectively. We measured the total acn contents (TAC) with the spectrophotometer at 230-1000 nm wavelength. The average of TAC in each group was 73.15 + 8.66 mg and 46.07+1.54 mg/100 g, respectively. The data showed that anthocyanins better produced at a lower temperature, with less energy consumption. The main peaks in the 1stgroup profile were at 230, 268, 578, and 625 nm, while in the other, they were at 230, 267, 568, and 622 nm. The profiles show considerable absorbance values of their anthocyanins with health benefits such as blackberry. Ctf is a potential source of anthocyanins for our daily food

Full article
Journal ID : TRKU-09-03-2020-10489
Total View : 174

Title : PREDICTING THE FLOW VELOCITY AT THE TOE OF A LABYRINTH STEPPED SPILLWAY

Abstract :

The velocity at the toe of a spillway is a major variable when designing a stilling basin. Reducing this velocity leads to reduce the size of the basin as well as the required appurtenances which needs for dissipating the surplus kinetic energy of the flow. If the spillway chute is able to dissipate more kinetic energy, then the resulting flow velocity at the toe of spillway will be reduced. Typically, stepped spillway is able to dissipate more kinetic energy than that of a smooth surface. In the present study, the typical uniform shape of the steps has been modified to a labyrinth shape. It is logical to expect that the labyrinth shape will lead to dissipate more kinetic energy. This impression comes through creating the more regions of circulation and turbulence along the lateral sides of each step in addition of those occurs towards the streamwise. This action is also can reduce the jet velocities near the surfaces, thus minimizing cavitation. At the same time the increasing in circulation regions will maximize the opportunity for air entrainment which also helps to dissipate more kinetic energy. The undertaken physical models were consisted of three labyrinth stepped spillways with magnification ratios (width of labyrinth to width of conventional step) WL/W are 1.1, 1.2, and 1.3 as well as testing a conventional stepped spillway (WL/W=1). Two empirical forms of coefficient are proposed, one for labyrinth shape stepped spillway denoted KL and another for conventional stepped spillway denoted KS. Once the value of the coefficient is known the actual flow velocity at the toe of a stepped spillway can easily computed without having to resort to measurements in site. It is concluded that the spillway chute coefficient is directly proportional to the labyrinth ratio and its value decreases as this ratio increases

Full article

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