Search results for: Diby Kadjo

Authors: Aka S. Koffi, N’Goran Yao, Philippe Bastide, Denis Bruneau, Diby Kadjo

Abstract:

Cocoa beans (Theobroma cocoa L.) are the main components for chocolate manufacturing. The beans must be correctly fermented at first. Traditional process to perform the first fermentation (lactic fermentation) often consists in confining cacao beans using banana leaves or a fermentation basket, both of them leading to a poor product thermal insulation and to an inability to mix the product. Box fermenter reduces this loss by using a wood with large thickness (e>3cm), but mixing to homogenize the product is still hard to perform. Automatic fermenters are not rentable for most of producers. Heat (T>45°C) and acidity produced during the fermentation by microbiology activity of yeasts and bacteria are enabling the emergence of potential flavor and taste of future chocolate. In this study, a cylindro-rotative fermenter (FCR-V1) has been built and coconut fibers were used in its structure to confine heat. An axis of rotation (360°) has been integrated to facilitate the turning and homogenization of beans in the fermenter. This axis permits to put fermenter in a vertical position during the anaerobic alcoholic phase of fermentation, and horizontally during acetic phase to take advantage of the mid height filling. For circulation of air flow during turning in acetic phase, two woven rattan with grid have been made, one for the top and second for the bottom of the fermenter. In order to reduce air flow during acetic phase, two airtight covers are put on each grid cover. The efficiency of the turning by this kind of rotation, coupled with homogenization of the temperature, caused by the horizontal position in the acetic phase of the fermenter, contribute to having a good proportion of well-fermented beans (83.23%). In addition, beans’pH values ranged between 4.5 and 5.5. These values are ideal for enzymatic activity in the production of the aromatic compounds inside beans. The regularity of mass loss during all fermentation makes it possible to predict the drying surface corresponding to the amount being fermented.

Keywords: Cocoa fermentation, fermenter, microbial activity, temperature, turning.

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Authors: Souleymane Oumtanaga, Kadjo Tanon Lambert, Koné Tiémoman, Tety Pierre, Dowa N’sreke Florent

Abstract:

Nowadays data backup format doesn-t cease to appear raising so the anxiety on their accessibility and their perpetuity. XML is one of the most promising formats to guarantee the integrity of data. This article suggests while showing one thing man can do with XML. Indeed XML will help to create a data backup model. The main task will consist in defining an application in JAVA able to convert information of a database in XML format and restore them later.

Keywords: Backup, Proprietary format, parser, syntactic tree.

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Authors: Souleymane Oumtanaga, Kadjo Tanon Lambert, Koné Tiémoman, Tety Pierre, Kimou KouadioProsper

Abstract:

Multicast transmissions allow an host (the source) to send only one flow bound for a group of hosts (the receivers). Any equipment eager to belong to the group may explicitly register itself to that group via its multicast router. This router will be given the responsibility to convey all information relating to the group to all registered hosts. However in an environment in which the final receiver or the source frequently moves, the multicast flows need particular treatment. This constitutes one of the multicast transmissions problems around which several proposals were made in the Mobile IPv6 case in general. In this article, we describe the problems involved in this IPv6 multicast mobility and the existing proposals for their resolution. Then architecture will be proposed aiming to satisfy and optimize these transmissions in the specific case of a mobile multicast receiver in NC-HMIPv6 environment.

Keywords: Mobile IP, NC-HMIPv6, Multicast, MLD, PIM, SSM, Rendezvous Point.

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