Dédoublement du tunnel d’Aokas (BEJAIA): geologie et caractérisation géotechnique du massif traversé. Stabilité de l’ouvrage

Underground work’s constructions and design techniques depend closely on the geological environment. The properties of the rock mass influence directly on the various steps of their realization so that geological and geotechnical studies become an absolute necessity to characterize the rock mass and to control the imposed constraints. At the end, we can conclude that the present work aims to define the geological and geotechnical conditions of the drilled rock mass; it consists mainly in determining the nature and the structure of the rock mass to cross, in addition to determining the rock mass stability and the reinforcement works. The route of the tunnel Aokas (Béjaïa) crosses a fractured limestone, where the karstification phenomenon is well developed and the best example being “fairy caves” contiguous on the old tunnel road in the NR 09. The two tunnel heads are located at the foot of two towering cliffs. All these characteristics make the tunnel in precarious potential stability. The detailed geological study allowed to determinate that the tunnel crosses through a karstified dolomitic limestone of the Babor’s chain of the lower Jurassic age, and a geotechnical study allowed a characterization of this rock mass regarding fracturing, mechanical and physical characteristics and led finally to a geomechanical classification. The stability of the tunnel is ensured by a strong support system.     

A novel scores fusion approach applied on speaker verification under noisy environments

To improve the speaker verification system in adverse conditions, a novel score fusion approach using adaptive method, based on a prior Equal Error Rate (EER), is presented in this paper. Currently, the most commonly used methods are the mean, product, minimum, maximum, or the weighted sum of scores. Our method introduces the MLP network which approximates the estimated scores under noisy conditions, to those of the ideal estimated in clean environments and gives the optimally weighted parameters, to be added in the adaptive weights used for weighting sum of scores. This method is assessed by using the NIST 2000 corpus and different feature extraction methods. Noisy conditions are created using NOISEX-92. In severely degraded conditions, the results show that the speaker verification process using our proposed score fusion approach applied to the GMM-UBM and GMM-SVM based systems, achieves better performances in terms of EER reduction than each system used alone.     

Instabilités gravitaires dans la région de Béjaïa (Algérie): Inventaire et appréciation de l’importance relative des différents paramètres conduisant au déclenchement,au maintien ou à l’activation des instabilités

Bulletin of Engineering Geology and the Environment - This article contributes to the analysis of the various factors that interact in triggering and reactivating of landslides in Béjaïa...     

Influence of Low Cd-Doping Concentration (0.5 and 3 wt.%) and Different Substrate Types (Glass and Silicon) on the Properties of Dip-Coated Nanostructured ZnO Semiconductors Thin Films

Journal of Inorganic and Organometallic Polymers and Materials - The investigation of semiconductor films of undoped ZnO and doped with two weight percentages of Cadmium (0.5 and 3) were grown on...     

Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products

High hydrostatic pressure (HHP), used alone or with other processes, is an emerging technology increasingly used in the food industry to improve microbial safety, and the functionality and bioactive properties of food products. HHP provides a way to reduce energy requirements for food processing and may contribute to improved energy efficiency in the food industry. Hen egg is used by the food industry to formulate many food products. To improve the microbiological safety of egg and egg‐derived products, HHP processing is an attractive alternative to heat‐ pasteurization and a potential technology. However, HHP treatment induces structural modifications of egg components (such as proteins) which could positively or negatively affect the physicochemical and functional properties of egg‐derived products. Improving our knowledge regarding the potential of HHP in the egg industry will add value to the final food products and increase profitability for egg producers and the food industry.