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

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-08-12-2020-11352
Total View : 384

Title : Measuring the Satisfaction Citizen of the Service Quality in Municipal Jenin Area in Palestine

Abstract :

This study aims at measuring the level of municipal services quality and citizen’s satisfaction in Jenin Area. Obviously, the study problem shows that the citizens are not satisfied with the current services quality offered by the municipalities in the Governorate of Jenin. Hence, this paper is considered as a base-stone for the municipalities of Jenin area in which academic researchers at institutes and universities can get use of its findings and recommendations. The study population comprises citizens who reside in Jenin area. Whereas, the study sample is made up of (400) respondents of the surveyed municipalities. The study findings reveal that the citizens are satisfied with the Service Quality offered by the municipalities in Jenin area. The findings also show that citizens' evaluation of the quality of the municipal services is positive for each of the five dimensions of Service Quality (tangibles, assurance, responsiveness, reliability, empathy). As a consequence, the aforementioned findings of this paper come up with a number of recommendations. However, the most significant recommendation states that the municipalities in Jenin area should adopt the findings of this paper especially the positive evaluation of the Service Quality. This positive evaluation reflects the satisfaction of the citizens, which leads the working municipalities in Jenin area to offer better services.

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Journal ID : TRKU-07-12-2020-11349
Total View : 475

Title : Application of Sea Cucumber (Holothuria scabra) Powder in the Formulation of Sago Based Biscuit

Abstract :

This study was aimed to apply the powder of sea cucumber (Holothuria scabra) in the formulation of composite sago based biscuits. The sea cucumber was processed through smoking, drying, and grinding to make a powder. Biscuits were made by mixing that powder with other ingredients. The formulations of the biscuits dough applied were T0 (100% wheat) as a control, T1 (50% wheat, 40% sago, 10% sea cucumber), T2 (50% wheat, 35% sago, 15% sea cucumber), T3 (50% wheat, 30% sago, 20% sea cucumber), and T4 (50% wheat, 25% sago, 25% sea cucumber). The product obtained was then measured its sensory properties and antioxidant activity. Other characteristics tested were their chemical content, and morphological properties with Scanning Electron Microscope (SEM). The results showed that the formulation of T1 gave a relatively best sensory characteristic. Meanwhile, protein, fat, minerals, and antioxidant activity were increased as the percentage of sea cucumber powder substitution was increased. The morphological appearance of the products indicated that sea cucumber powder was evenly mixed with other ingredients in the formulation. The inclusion of sea cucumber in the formulation of processed food products had improved the nutritional and functional values of the food, and it may improve its added value.

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