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- 저자 : Namoun, Abdallah (검색결과 2 건)
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A Survey on 5G Enabled Multi-Access Edge Computing for Smart Cities: Issues and Future Prospects
Tufail, Ali,Namoun, Abdallah,Alrehaili, Ahmed,Ali, Arshad International Journal of Computer ScienceNetwork S 2021 International journal of computer science and netw Vol.21 No.6
The deployment of 5G is in full swing, with a significant yearly growth in the data traffic expected to reach 26% by the year and data consumption to reach 122 EB per month by 2022 [10]. In parallel, the idea of smart cities has been implemented by various governments and private organizations. One of the main objectives of 5G deployment is to help develop and realize smart cities. 5G can support the enhanced data delivery requirements and the mass connection requirements of a smart city environment. However, for specific high-demanding applications like tactile Internet, transportation, and augmented reality, the cloud-based 5G infrastructure cannot deliver the required quality of services. We suggest using multi-access edge computing (MEC) technology for smart cities' environments to provide the necessary support. In cloud computing, the dependency on a central server for computation and storage adds extra cost in terms of higher latency. We present a few scenarios to demonstrate how the MEC, with its distributed architecture and closer proximity to the end nodes can significantly improve the quality of services by reducing the latency. This paper has surveyed the existing work in MEC for 5G and highlights various challenges and opportunities. Moreover, we propose a unique framework based on the use of MEC for 5G in a smart city environment. This framework works at multiple levels, where each level has its own defined functionalities. The proposed framework uses the MEC and introduces edge-sub levels to keep the computing infrastructure much closer to the end nodes.
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Couscous: Ethnic making and consumption patterns in the Northeast of Algeria
Loucif Chemache,Farida Kehal,Hacene Namoune,Makhlouf Chaalal,Mohammed Gagaoua 한국식품연구원 2018 Journal of Ethnic Foods Vol.5 No.3
Couscous is an ancient dish that is nearly ubiquitous throughout the North African countries. It is well known as a staple dish in Algeria as many differences can be found concerning its ethnic preparation and making. The present work, based on a survey, aimed to identify the traditional making diagram of couscous and to describe how couscous-based dishes are prepared. The consumption patterns were also identified in the Northeastern localities of Algeria. This study was undertaken through direct interviews with 517 persons who prepared Couscous using the traditional practices in the regions of Bejaia, Jijel, Constantine, Guelma, Oum El bouaghi, Khenchela, and Batna. From the survey, it seems that the first step of couscous making is a size classification of durumwheat semolina into coarse semolina (> 500 mm) and fine semolina (< 500 mm). The second step consists in steaming of coarse semolina before its hydration with salted water. The rolling calibration includes three substeps: nucleation, shaping, and finishing. The addition of cornstarch or wheat flour is performed during the finishing substep. After wet couscous steaming, the precooked couscous is dried under the shade followed by their exposure to the sun. The final step of couscous preparation is the packaging of dried couscous by adding some preservative and flavoring products. Couscous is prepared for several local events, family celebrations, or religious feasts with vegetable sauces and different meat sources such as red meat, chicken meat, fish, or ethnic meatbased products such as guedid, douara, bouzelouf, or merguez. Another variant of couscous, mesfouf, is further prepared with finely rolled semolina and some butter.
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