Comparison of 3GPP LTE and 3GPP2 UMB

In the last years, technology evolution in mobile communications is mainly motivated by three relevant agents: (1) the market globalization and liberalization and the increasing competence among vendors and operators coming from this new framework, (2) the popularization of IEEE 802 wireless technologies within the mobile communications sector and, finally, (3) the exponential increase in the demand for advanced telecommunication services. Concerning the last item, the envisaged applications to be supported by current and future cellular systems include Voice over IP (VoIP), videoconference, push-to-talk over cellular (PoC), multimedia messaging, multiplayer games, audio and video streaming, content download of ring tones, video clips, Virtual Private Network (VPN) connections, web browsing, email access, File Transfer Protocol (FTP). Thus, the race towards IMT-Advanced was officially started in March 2008, when a Circular Letter was distributed asking for the submission of new technology proposals. Previous to this official call, the 3rd Partnership Project (3GPP) established the Long Term Evolution (LTE) and the 3rd Partnership Project 2 (3GPP2) established the Ultra Mobile Broadband. In this paper we have conducted a comparative study between UMB and 3GPP LTE by focusing on their first layers, i.e. Physical layer. The comparison specifically includes system architecture, radio aspects of the air interface such as radio access modes, multiple access technologies, multiple antenna technologies, modulation and mobility

The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef

The aim of this study was to examine the efficacy of lauric arginate (LAE, 1000 ppm – 3000 ppm) as an assisting tool to reduce starved Listeria monocytogenes population in ground beef following sous-vide processing at different temperatures (55–62.5 °C). Ground beef mixed with LAE was vacuum sealed and a laboratory water bath was used for sous-vide cooking. Loglinear and Weibull models were fit to the survival microbial population and the D and Z-values were determined at 55–62.5 °C. Calculated D-values ranged from 33.62 to 3.22 min at temperature 55–62.5 °C. LAE at higher concentration is an effective antimicrobial to increase the inactivation of the pathogen in sous-vide cooking. With the addition of LAE, D-values at 55 and 62.5 °C determined by the Loglinear model decreased from 31.86 to 2.28 min (LAE 1000 ppm) and 16.71 to 0.56 min (LAE 3000 ppm), respectively; whereas the D-values at 55 to 62.5 °C determined by the Weibull model were 44.26 and 2.09 min (LAE 1000 ppm) and 22.71 and 1.60 min (LAE 3000 ppm), respectively. This study shows that sous-vide processing of ground beef supplemented with higher concentration of LAE effectively inactivates L. monocytogenes and thus, helps increase the microbiological safety and product quality

Saffron corm sorting and rot treatment strategy for productivity enhancement for precision agriculture

One of the most economical and precious spices ever known is saffron. It has innumerable pharmaceutical applications, and its cultivation is limited to certain topographic regions throughout the world. Although efforts are continuously being made to increase productivity and increase the area under cultivation, there are multiple factors leading to its low production. Corm size is one of the major factors affecting the quality and production of saffron. The more the corm size for a plantation, the better the yield of the crop. This can pose a serious threat to saffron cultivators who are not able to get good quality corms and sort quality corms from infected ones. Additional factors affecting saffron cultivation include attack by fungus leading to corm rots and sclerotineal disease. In this paper, IoT (Internet of Things) has been used to provide an energy-efficient, ready-to-use, reliable, and user-friendly solution for corm sorting and treatment before sowing to promote quality, better yield and minimized wastage due to corm rots. After sorting the corms, they are treated with 0.2% of tiabendazole fungicide solution and dried, before sowing and for long-term storage. Firstly, sorting and treatment system for the saffron corms processing as per weight is proposed. First two-layer cleaning mechanism to remove foreign substances, then three-step treatment has been applied to remove microorganisms. An automated conveyor system equipped with IoT devices was used for sorting and treating saffron corms. Different energy efficient LPWA (Low Power Wide Area) and LTE (Long Term Evolution) technologies used in the framework, for communication are NB-IoT (Narrow Band IoT) and LoRa (Long Range Radio)

Saffron corm sorting and rot treatment strategy for productivity enhancement for precision agriculture

One of the most economical and precious spices ever known is saffron. It has innumerable pharmaceutical applications, and its cultivation is limited to certain topographic regions throughout the world. Although efforts are continuously being made to increase productivity and increase the area under cultivation, there are multiple factors leading to its low production. Corm size is one of the major factors affecting the quality and production of saffron. The more the corm size for a plantation, the better the yield of the crop. This can pose a serious threat to saffron cultivators who are not able to get good quality corms and sort quality corms from infected ones. Additional factors affecting saffron cultivation include attack by fungus leading to corm rots and sclerotineal disease. In this paper, IoT (Internet of Things) has been used to provide an energy-efficient, ready-to-use, reliable, and user-friendly solution for corm sorting and treatment before sowing to promote quality, better yield and minimized wastage due to corm rots. After sorting the corms, they are treated with 0.2% of tiabendazole fungicide solution and dried, before sowing and for long-term storage. Firstly, sorting and treatment system for the saffron corms processing as per weight is proposed. First two-layer cleaning mechanism to remove foreign substances, then three-step treatment has been applied to remove microorganisms. An automated conveyor system equipped with IoT devices was used for sorting and treating saffron corms. Different energy efficient LPWA (Low Power Wide Area) and LTE (Long Term Evolution) technologies used in the framework, for communication are NB-IoT (Narrow Band IoT) and LoRa (Long Range Radio)