• KSII Transactions on Internet and Information Systems (TIIS)
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• v.17 no.6
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• pp.1706-1727
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• 2023

Under Water Sensor Networks (UWSN) has gained attraction among various communities for its potential applications like acoustic monitoring, 3D mapping, tsunami detection, oil spill monitoring, and target tracking. Unlike terrestrial sensor networks, it performs an acoustic mode of communication to carry out collaborative tasks. Typically, surface sink nodes are deployed for aggregating acoustic phenomena collected from the underwater sensors through the multi-hop path. In this context, UWSN is constrained by factors such as lower bandwidth, high propagation delay, and limited battery power. Also, the vulnerabilities to compromise the aquatic environment are in growing numbers. The paper proposes an Energy-Efficient standalone Intrusion Detection System (EEIDS) to entail the acoustic environment against malicious attacks and improve the network lifetime. In EEIDS, attributes such as node ID, residual energy, and depth value are verified for forwarding the data packets in a secured path and stabilizing the nodes' energy levels. Initially, for each node, three agents are modeled to perform the assigned responsibilities. For instance, ID agent verifies the node's authentication of the node, EN agent checks for the residual energy of the node, and D agent substantiates the depth value of each node. Next, the classification of normal and malevolent nodes is performed by determining the score for each node. Furthermore, the proposed system utilizes the sheep-flock heredity algorithm to validate the input attributes using the optimized probability values stored in the training dataset. This assists in finding out the best-fit motes in the UWSN. Significantly, the proposed system detects and isolates the malicious nodes with tampered credentials and nodes with lower residual energy in minimal time. The parameters such as the time taken for malicious node detection, network lifetime, energy consumption, and delivery ratio are investigated using simulation tools. Comparison results show that the proposed EEIDS outperforms the existing acoustic security systems.

• Journal of IKEEE
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• v.23 no.2
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• pp.438-447
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• 2019

As the IoT-based hyper-connected society grows, public-key cryptosystem such as RSA is frequently used for encryption, authentication, and digital signature. Public-key cryptosystem use very large (safe) prime numbers to ensure security against malicious attacks. Even though the performance of the device has greatly improved, the generation of a large (safe)prime is time-consuming or memory-intensive. In this paper, we propose ET-MR and ET-MR-MR using Euler sieve so it runs faster while using less memory. We present a running time prediction model by probabilistic analysis and compare time and memory of our method with conventional methods. Experimental results show that the difference between the expected running time and the measured running time is less than 4%. In addition, the fastest running time of ET-MR is 36% faster than that of TD-MR, 8.5% faster than that of DT-MR and the fastest running time of ET-MR-MR is 65.3% faster than that of TD-MR-MR and similar to that of DT-MR-MR. When k=12,381, the memory usage of ET-MR is 2.7 times more than that of DT-MR but 98.5% less than that of TD-MR and when k=65,536, the memory usage of ET-MR-MR is 98.48% less than that of TD-MR-MR and 92.8% less than that of DT-MR-MR.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.293-306
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• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.