Multihop routing with static and distributed clustering in WSNs

Wireless Networks - Nowadays, Wireless Sensor Networks are one of the fundamental infrastructures for IoT technology. Although WSN has been researched for a decade, providing energy efficiency for...     

Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 10⁸–10⁹ cfu g⁻¹ during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 10⁶ cfu g⁻¹ during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.     

Effect of Messaging Model on the Reliable Data Transfer Latency in a Fog System

Journal of Network and Systems Management - IoT applications have become a pillar for enhancing the quality of life. However, the increasing amount of data generated by IoT devices places pressure...     

Utilising grape juice processing by-products as bulking and colouring agent in white chocolate

In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.     

Energy-efficient and fault-tolerant drone-BS placement in heterogeneous wireless sensor networks

Wireless Networks - This paper introduces a distributed and energy-aware algorithm, called Minimum Drone Placement (MDP) algorithm, to determine the minimum number of base stations mounted on...     

Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption

Waste or by-products contains a substantial amount of nutrients. Fish silage is an alternative way for assessment of fish discards and waste generated in the fish processing industries. The aim of the study was to evaluate the potential use of discard species (Equulites klunzingeri, marine fish and Carassius gibelio, freshwater fish) for fish silage and chemical quality of fish oil extracted from fish silages prepared with acid and fermented methods. Lipid quality of fish oils extracted from fish silages with LAB strains was evaluated in terms of thiobarbituric acid (TBA), peroxide value (PV), p-Anisidine (AV), totox values and fatty acid composition. The results showed that PV, TBA, AV and totox values of all extracted fish oils were within the acceptable limits for edible oils. Recovered fish oils from silage contained high level of polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), serving as a source of good quality fish oil for human consumption.     

Fabrication and characterization of in-situ Al3Ni intermetallic and CeO2 particulate-reinforced aluminum matrix composites

Al-xNi-yCeO₂ (x = 6, 10, 15, 20 and y = 0, 5, 10 wt%) composites were produced by a powder metallurgical production route. Powder mixtures of Al, Ni and CeO₂ were fabricated via mechanical alloying (MA) for 4 h in a Spex-type high-energy ball mill. Both the mechanically alloyed (MAed) and non-MAed (as-blended mixtures) powders were pre-compacted in a hydraulic press under 650 MPa and then pressurelessly consolidated at 630 °C for 2 h under an inert atmosphere. The effects of MA process and the amounts of Ni and CeO₂ on the microstructural, mechanical and tribological properties of the sintered composites were determined. Based on the SEM and XRD investigations, the MAed powders illustrated a homogenous structure, comprising flaky particles with smaller crystallite sizes and greater lattice strain. According to the XRD analysis, Ni formed Al–Ni intermetallic compounds in the matrix of sintered composites that act as secondary reinforcement phases. The SEM observations conducted on the MAed samples demonstrated more uniformly and finely distributed Al₃Ni and CeO₂ phases in the microstructure of the MAed samples, unlike the non-MAed ones. The hardness values of sintered composites increased due to the MA process and increasing Ni and CeO₂ amounts, and the hardness value of the MAed Al20Ni–10CeO₂ sample reached 179 HV. The ultimate compressive strength and failure strain of the MAed Al6Ni–10CeO₂ sample were 441 MPa and 11.3%. In the Al20Ni–10CeO₂ sample, the compressive strength and failure strain were 391 MPa and 5.5%, respectively. Additionally, the reciprocating wear test results illustrated that both wear resistance and hardness values of the composites increased as the amounts of Ni and CeO₂ increased, and the Al20Ni–10CeO₂ sample exhibited the highest wear resistance as 0.175 × 10^-3 mm³/Nm.