In this paper, a novel nonlinear control scheme is proposed to regulate the DC output voltage and the AC input current of a three-phase pulse-width modulation (PWM) converter. First, depending on the power balance between the input and output sides of the system, the nonlinear model of the PWM converter is derived with the state variables such as AC input currents and DC output voltage. Then, by applying the feedback linearization, the system is linearized and the control law is achieved by pole placement. With this control strategy, the response of the output voltage is faster than conventional cascade control method. In addition, the input current is regulated to be sinusoidal and the source power factor can be controlled at unity. The validity of the control method has been verified by simulation results.

System e-learning has been applied in many training environment of university education. The advantage of this system is to enable students to have the ability to choose when and how to access learning resource suitable to their requirements. With the development of information technology, Internet of Thing age and Multimedia data (Movies, Photos, Audio ..) for online training system is interested in research and building technology perfectly. In this paper, protocols suitable to Multimedia data are studied and recommended and prior adjustment of each data type serving E-learning more effectively.

E-Learning is an online learning system which has been growing and appriciated in the world as well as in our country today. This is a new and effective form of learning based on internet basis in order to save time and costs for learners. To ensure the success of E-Learning System, one of the decisive factors is to guarantee the safety and security of the system. It is necessary for E-learning to have a good secure environment in working and developing all its functions. In this article, some safety and security issues in E-Learning online training systems are mentioned.

This study presents a automatic counting fish model to increase counting breeding fish efficiency at aquatic breeding supplying base. The model combines image processing techniques to identify and count fish and controlled by Raspberry artery board. Image processing program will recognize and count the fish in the tank by taking threshold method and looking for contour. The results show that this model can count 100 to 600 breeding in the period from 80 to 120 seconds with an error of less than 10%.

Currently, the crossflow coluum dryer has been applied widely for drying the paddy in Mekong river delta; however, the temperature and relative humidity (RH) of paddy drying are not the same at different positions. Some improvements for the crossflow coluum dryer have been carried out. An experimental investigation for paddy drying applied in the modified crossflow coluum dryer with reverving the flow of desiccant and seed has been done. The results indicate that with the same drying regime in this modified dryer, the temperature and RH of seed are mostly the same (the difference is below 1%). Furthermore, reverving the flow of seed during the drying process with the temperature and RH is simpler than it has been done by reverving the flow of drying agent.

Mungbeans [Vigna radiata (L.) Wilczek] is one of three main legumes after soybeans and peanuts. Some nutritional components of mungbeans decrease, but the content of GABA in it increase enormously depending on the conditions of germination. Through the researching on conditions of germination of three commercial mungbeans as Xuan Hong, Viet San and Hai Duong Xanh San sold in Tan Phu district, the optimal condition of germination of mungbeans have been determined: the mungbean-soaking time is 8 hours, the mungbean-incubating temperature is 34oC, the mungbean-incubating time is 24 hours, which will give the highest protein, lipid, glucide and GABA content in three kinds of mungbeans. In particular, at this optimum condition of germination, Xuan Hong mungbeans with the highest content of GABA is 1,61μg / ml, which is 17,56 times higher than the initial material.

Apart from the skin as the main product, a lot of valuable products can be produced from all parts of a crocodile, such as nutritious products, functional food and value-added products. The analysis and study of crocodile’s body parts after slaughtering has opened new directions of developing these valuable products. Crocodile’s meat with pink color and natural scent is a delicious, nutritious food, which is composed of 20.92% proteins, 1.94% lipids, 6.83% minerals, 24.12% dry matters, and especially a lot of essential amino acids. Crocodile’s meat has been processed into high-quality sausage. Crocodile’s blood, on the other hand, has many precious biological characteristics, among which are the antibacterial capacity and the ability to supplement human’s health with high nutritional value. By spray-drying, crocodile’s blood is made into a type of powder that can be stored longer than liquid. The study of antibacterial capacity of crocodile’s blood plasma has shown an application of suitable processing techniques to incorporate crocodile’s blood into functional food. Moreover, crocodile’s bones, which were assumed to be useless, since 2010 has become a very precious ingredient to produce “serum”. This bone “serum”, along with training, practicing and surgical methods, has help a lot of children who have to suffer from the Osteogenesis imperfecta and enable them to return to their normal life with family and school.

Crocodile meat contains a high level of nutrients, and shows excellent technological properties (i.e, fat and water retention capacities), resulting in appropriate for processing of meat products such as sausage. The current study aims to optimize formulation of raw materials, such as crocodile meat, backfat and ice, based on springiness and shearing force of the sausage using response surface methodology. The results indicates that springiness and shearing force were the main independent variables influencing sensorial characteristics of the sausage product. The optimal models for formulations of the raw materials for producing sausage product were successfully determined. Depending on acceptance of the target consumers, the two formulations, including meat, backfat and ice of 55.0, 23.6, 16.4% and 48.1, 25.0 and 19.95%, could be used. It is concluded that the crocodile sausage product could be manufactured by optimising the formulations of raw materials

Following the dragon fruit, Vietnamese rambutan has been permitted to enter USA market since 2011 and irradiation is defintely required as one of the compulsory conditions for fresh produces before entering USA market. At present, the irradiation dose for rambutan quality in Vietnam condition has been studied. Therefore, an investigation on the impacts of the permitting low-dose irradiation (from 200Gy to 500 Gy) and packaging (carton or carton + holed PE bags) on Java rambutan quality grown from GAP in Vietnam was conducted. The result indicated that a dose of 300Gy improved the color of rambutan pericarp as compared to control (unirradiated) and other low doses including 400 Gy during storage at 13±1oC. In addition, the packaging condition of holed PE bag placed in 2kg carton box also improved (color prserved better) the pericarp color as well as reduced weight loss during storage at 13±1oC

Moringa oleifera Lam is a high-value crops, rich nutrient and high biological active substances grown and used for food, common pharmaceuticals in many tropical and subtropical countries especially in Vietnam. In this study, the effects of ultrasonic extraction process moringa oleifera leaves have been surveyed to recover high flavonoid content. The ultrasound is used during extraction with solvents. In addition, factors affecting the extraction process leaves blank the beam are examined; the effect of solvent, temperature, time and capacity is investigated to use ultrasonic extraction process. The results are the alcoholic extraction solvent, material ratio/solvent of 1/6; extraction temperature of 500C for about 60 minutes, ultrasonic power of 400 w. And Recovery flavonoid content is 3.65%.

This article is to study book coffee cultural business in Ho Chi Minh city. With primary data source is collected throuhg surveys of 280 customers and 90 employees, managers at the coffee shops in Ho Chi Minh city. Descriptive statistical methods, surveys for collecting information, expert in terviews, analysis methods are used to analyze, evaluate the performance of this business type The results show that book coffee is a new service industry. Stand firmly in a full of strict competion enviroment is very difficult, so every service business must know hơ to use internal and external forces to create its own power. It is necessary for business to create its own uniqueness in order to compare with competitors and produce incentives in developing business which is the foundation of sustainable development and able to motivate the awareness of people about reading cultural tastes. On the basis of the article, solution for developing book coffee cultural business in Ho Chi Minh city are proposed.

Nowadays, the needs of visitors towards different types of tourism and tourism products is increasingly diverse and highly qualified. The establishment of tourist destinations, routes and tours to meet the needs is essential on the basis science clues to suit each local territory. The paper presents the results of research to establish a scientific basis for the development of destinations, routes and tours to serve tourists in line with the specific conditions of the Ho Chi Minh City.

The paper presents in a systematic manner a number of issues about the value of special tourism resources in general and tourism products of Binh Duong province in particular as compared to other provinces. Since then, it clarifies the specific tourist products, the role of typical tourism products in the tourism The paper offers a number of issues systematically about the value of special tourism resources in general and tourism products of Binh Duong province in particular as compared to other provinces. Since then, it clarifies the specific tourist products, the role of typical tourism products in the tourism activities in Binh Duong Province. In addition, a number of specific recommendations is proposed and oriented on building and developing typical tourist products of Binh Duong at region, province level and solutions of building and developing typical products in order to build Binh Duong province destination brand which is commensurate with its potential and able to compete with other localities in the region and the country. that is commensurate with its potential and able to compete with other localities in the region and the country.

Belief of the Vietnamese has played a special role and contributed a critical factor in Vietnamese cultural features. However, it also has certain restrictions that need studying, considerating to help the authorities with positive adjustments lead religious activities, while exploiting the inherent value, contributing to the building and preserving Vietnamese modern culture with national identity.

Communication skill is one of the necessary skills for the present students but some students have not really been interested in this problem yet. Through this research, the result show that many students have not presented a problem or his view clearly in front of the class. Some students think that they only focus on the specialized knowledge without communication skills. So, it is necessary for students to concentrate on both the specialized knowledge and the development of the communication skills