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1
A Novel Routing Algorithm Based on Load Balancing for Multi-Channel Wireless Mesh Networks

( Chun-xiao Liu ),( Gui-ran Chang ),( Jie Jia ) 한국인터넷정보학회 2013 KSII Transactions on Internet and Information Syst Vol.7 No.4
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  KISS
In this paper, we study a novel routing algorithm based on load balancing for multi-channel wireless mesh networks. In order to increase the network capacity and reduce the interference of transmission streams and the communication delay, on the basis of weighted cumulative expected transmission time (WCETT) routing metric this paper proposes an improved routing metric based on load balancing and channel interference (LBI_WCETT), which considers the channel interference, channel diversity, link load and the latency brought by channel switching. Meanwhile, in order to utilize the multi-channel strategy efficiently in wireless mesh networks, a new channel allocation algorithm is proposed. This channel allocation algorithm utilizes the conflict graph model and considers the initial link load estimation and the potential interference of the link to assign a channel for each link in the wireless mesh network. It also utilizes the channel utilization percentage of the virtual link in its interference range as the channel selection standard. Simulation results show that the LBI_WCETT routing metric can help increase the network capacity effectively, reduce the average end to end delay, and improve the network performance.
2
Microbiological and Physicochemical Quality of Irradiated Ground Beef as Affected by Added Garlic or Onion

Rico, Catherine W.,Kim, Gui-Ran,Jo, Cheo-Run,Nam, Ki-Chang,Kang, Ho-Jin,Ahn, Dong-Uk,Kwon, Joong-Ho Korean Society for Food Science of Animal Resource 2009 한국축산식품학회지 Vol.29 No.6
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The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at $4^{\circ}C$ for 8 d. Irradiation resulted in a 2-log CFU/g reduction in both aerobic and coliform bacteria. The microbial counts gradually increased during storage, but those in beef that contained garlic or onion were 1-log CFU/g lower than those of the control samples after 8 d of storage. The pH value decreased during storage in all meat samples, but this decrease was greater in non-irradiated beef than in irradiated beef. The lipid oxidation, volatile basic nitrogen content and Hunter color values of raw patties were generally not affected by irradiation or the addition of garlic and onion. Sensory evaluation of cooked patties showed that the off-odor was less pronounced in samples that contained added garlic or onion than in control samples, and that the overall acceptability of beef formulated with garlic was the highest. Overall, the results of this study indicate that the addition of garlic or onion in combination with irradiation treatment enhanced the microbial quality and improved the sensory quality of irradiated ground beef.