Adaptive Rate Control - Cryptographic Active Voice Transcoding (ARC-CAVT) based Congestion Control Technique for Voice over IP (VoIP) Communication

Authors

  • Shubha Jain Author
  • Ajay Gaur Author
  • Amit Sabharwal Author
  • Mohit Singh Author
  • Prabhat Pandey Author
  • Vijataswa Awasthi Author
  • Waseed Mohamad Khan Author

Abstract

Real-time voice communication over IP networks faces several challenges, such as the overhead from packet headers, network congestion, and poor queuing practices. These issues affect the quality of voice communication by increasing packet loss, delay, latency, and jitter. While IP networks typically offer best-effort service, Integrated Services and Differentiated Services provide some level of quality management. This study looks into how active networking services can help address these problems and provide on-demand quality of service (QoS). We propose a new system architecture designed to manage the flow of voice packets in an active networking environment. At the core of this system is the Adaptive Rate Control-Cryptographic Active Voice Transcoding (ARC-CAVT) algorithm, which is specifically designed to handle congestion. When congestion occurs, the ARC-CAVT algorithm activates through special packets sent to a secure node within the network. This algorithm automatically adjusts network throughput and other QoS parameters to maintain high-quality voice communication. We explore how ARC-CAVT dynamically adapts network throughput based on the generation of voice packets during congestion, ensuring stable voice data flow for VoIP applications. Our analysis shows that the ARC-CAVT algorithm effectively manages network congestion, quickly adjusts bandwidth as needed, and reduces packet loss, delay, and jitter, thereby improving the overall quality of voice communication.

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Published

2022-01-01

How to Cite

Adaptive Rate Control - Cryptographic Active Voice Transcoding (ARC-CAVT) based Congestion Control Technique for Voice over IP (VoIP) Communication. (2022). International Journal of Food and Nutritional Sciences, 11(Special Issue 2), 4371-4377. https://ijfans.org/index.php/Journal/article/view/8276

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