• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.14 no.3
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• pp.253-266
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• 2016

In accordance with the classification system of radioactive waste in Korea, all the disused sealed radioactive sources (DSRSs) fall under the category of EW, VLLW or LILW, and should be managed in compliance with the restrictions for the disposal method. In this study, the management and disposal method are drawn in consideration of half-life of radionuclides contained in the source and A/D value (i.e. the activity A of the source dividing by the D value for the relevant radionuclide, which is used to provide an initial ranking of relative risk for sources) in addition to the domestic classification scheme and disposal method, based on the characteristic analysis and review results of the management practices in IAEA and foreign countries. For all the DSRSs that are being stored (as of March 2015) in the centralized temporary disposal facility for radioisotope wastes, applicability of the derivation result is confirmed through performing the characteristic analysis and case studies for assessing quantity and volume of DSRSs to be managed by each method. However, the methodology derived from this study is not applicable to the following sources; i) DSRSs without information on the radioactivity, ii) DSRSs that are not possible to calculate the specific activity and/or the source-specific A/D value. Accordingly, it is essential to identify the inherent characteristics for each of DSRSs prior to implementation of this management and disposal method.

• The Journal of Korean Society for Radiation Therapy
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• v.19 no.1
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• pp.7-17
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• 2007

Purpose: As increasing complexity of modern radiotherapy technique, more developing dosimetry is required. Polymer gel dosimeters offer a wide range of potential applications with high resolution and assured quality in the thee-dimensional verification of complex dose distribution such as intensity-modulated radiotherapy (IMRT). The purpose of this study is to find the most sensitive and suitable gel as a dosimeter by varying its composition ratio and its condition such as temperature during manufacturing. Materials and Methods: Each polymer gel with various ratio of composition was irradiated with the same amount of photon beam accordingly. Various polymer gels were analyzed and compared using a dedicated software written in visual C++ which converts TE images to R2 map images. Their sensitivities to the photon beam depending on their composition ratio were investigated. Results: There is no dependence on beam energy nor dose rate, and calibration curve is linear. Conclusion: The polymer gel dosimeter developed by using anti-oxidant in this study proved to be suitable for dosimetry.

• Food Science and Preservation
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• v.15 no.2
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• pp.225-230
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• 2008

We investigated the effect of modified atmosphere packaging (MAP) on the removal of astringency and overall quality of astringent persimmons (Diospyros kaki T. cv. Miryangbansi). Persimmons were packaged in 0.08, 0.10, or 0.12 mm low-density polyethylene film and then stored at $0^{\circ}C$ for up to 100 days. Concentrations of $O_2$ and $CO_2$ in the packaging maintained lower and higher as the film thickness increased Weight loss was strongly retarded by all three MAP films. Soluble tannin content decreased as the film thickness increased. The astringency of persimmons disappeared after 60-70 days in 0.12 mm film, after 80 days in 0.10 mm film, but did not disappear after 100 days in 0.08 mm film Loss of flesh firmness and decline in external appearance were slower in persimmons in 0.08 and 0.10 mm films than in those in 0.12 mm film. Our results show that 0.10 mm LDPE films can be effective for maintaining the quality and removal of the astringency of astringent persimmons.

• Progress in Medical Physics
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• v.9 no.1
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• pp.55-64
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• 1998

In recent, the demand of development of the high dose rate brachytherapy source increased for substitute for Co-60 source by iridium source, since the supplying Co-60 source is very depressed and the high dose rate brachytherapy sources are entirely imported from the abroad. This study investigated the exposure rates and isotropic dose distributions for the Ir-192 source produced from $\^$191/Ir(n,r)$\^$192/Ir by nuclear reactor in Korea Atomic Energy Research Institute. The activity of source was obtained an 1.012 Ci (the initial activity without encapsulation was 2,87Ci) by measurement with encapsuled stainless steel. The exposure rate of provided Ir-192 source was determined on 6.36 ${\pm}$ 0.147 Rm$^2$/h-GBq (2.350 ${\pm}$ 0.054 Rcm$^2$/mCi-hr) within ${\pm}$ 2.2% discrepancy with IC-10 ion chamber (0.14 cc) which was mounted on the acrylic jig to 5, 10 and 20 cm from the center of source. The calculated doses with 22 most significant spectrum lines were corrected with intrinsic efficiency of the germanium detector were compared to measured exposure dose rates within ${\pm}$3.8 % discrepancy. The authors confirmed the high dose rate Ir-192 source could be replaced the long decayed Co-60 source via investigation of the isotropic dose distributions in lateral, source axis and diagonal direction of source center are very closed to within 3% uncertainties. Especially, this exposure rate constant and isotropic dose distribution will be fundamental to build the high dose rate source and develop the computed therapy planning system.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2009.09a
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• pp.88-88
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• 2009

단감은 우리나라가 세계에서 가장 많은 양을 생산하는 대표 과일로 과잉생산과 수확기에 일시적인 홍수출하로 인한 가격이 하락하고, 기상이변에 의한 비상품 과일의 생산이 많아지나 전량 폐기되고 있으며, 유통 및 저장 중에 연화현상과 생리적장애로 품질이 저하되어 경제적 손실이 발생되므로 안정적 생산과 소비를 위하여 다양한 형태의 식품개발이 절실히 요구된다. 국내 감 생산량은 352,822톤이며 이 중 떫은감은 146,233톤(41.45%), 단감은 206,589톤(58.55%)으로 단감 생산량이 떫은감에 비하여 많으며 국내 단감 생산지는 진영, 순천, 문산, 담양, 장성 등 집단화 되어 있고, 원료확보가 유리하나 저장은 수확기인 10월 중순, PE필름 봉지에 넣고 밀봉하여 박스 등에 넣어 $0{\sim}1^{\circ}C$의 저온저장고에 이듬해 4월 중순까지 6개월 정도 저장 가능하나 저장비용이 많이 들고, 4월 이후에는 생리적 장해로 보관이 어렵다. 단감은 다른 과일에 비하여 높은 감미와 비타민 A, 비타민 B1, 비타민 C, 식이섬유 및 리코핀 성분이 다량 함유되어 있고, 노화와 암 발생을 억제하는 폴리페놀물질이 풍부하여 건강 기능성 과일로 알려져 있다. 본 연구에서는 시중에서 구입한 단감의 저온저장 중 감모율 및 이용성 구명을 위하여 관련특성을 검토하였다. 단감을 3월에 구입하여 $5^{\circ}C$에 저온저장하여 보관기간별 감모율을 조사하였고, 단감의 전 처리 후 당도, pH, 색도, 수분함량 등을 조사하였다. 3월에 시중에서 구입하여 PE필름에 봉한 채 종이박스 넣어 $5^{\circ}C{\pm}2$ 저온저장고에 저장하여 1개월 후에 조사한 결과 정상과가 75.47%, 25%미만 장해과가 14.37%, 50%이상 장해과가 10.16% 이었고, 2개월 후는 정상과가 41.52%, 25%미만 장해과가 42.88%, 50%이상 장해과가 15.61%이었다. 단감을 꼭지제거, 박피, 제핵 후 절단하여 파쇄 후의 당도는 14.8 $^{\circ}Brix$, pH는 6.0, 수분은 56.7%, 색도 L값은 39.8, a값이 12.6, b값이 22.7이었다. 파쇄한 단감을 $-20^{\circ}C$에 1차 냉동하여 해동 후 당도는 냉동 전 $14.8^{\circ}Brix$에서 $14.2^{\circ}Brix$로, 2차 냉동 해동 후는 $12.6^{\circ}Brix$로 감소하였으며, 색도 L값과 a값 및 b값은 냉동 전에 비하여 감소하였고, 수분함량은 냉동 전 64.4%, 1차 냉동 해동 후에 82.78%, 2차 냉동 해동 후에는 84.09%로 증가하였다.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.324-329
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• 2012

The evaluated physicochemical and sensory properties of freeze-dried Shingo pears(Pyus pyritolia Niitaka), cultivated at Cheonan city, prepared using different sugar concentration of blanching solution we evaluated. Sliced Shingo pears(5 mm and 7 mm thickness) were blanched in sugar solution(0, 3, 5, 7, 10%) and freeze-dried to make dried fruits snack. The firmness of the pear snack sliced in 7 mm portions was greater than the pear snacks sliced in 5mm pieces. However in sensory evaluation, pear snacks sliced in 5 mm portions showed higher scores. pH and titratable acidity showed no significant difference in the blanching process. Concentration of total phenollic compound in fresh pear was 3.7 mg% but freeze-dried pear snacks showed higher values at 15 mg%. Sensory evaluation tests showed that the scores for texture decreased as the thickness of the snack and sugar concentration of blanching solution increased; however the score increased(p<0.05). Color intensity and overall acceptability scores were highest in pear snacks sliced in 7 mm pieces and blanched with 7% sugar solution.

• Food Science and Preservation
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• v.5 no.4
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• pp.326-330
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• 1998

Freeze storage technique is widely used for food processing to keep freshness and quality of the product. This technique was applied to fresh, unshelled groundnut to develop a new type of product which could maintain fresh taste and nutritive values even after several months of storage. The groundnut varieties, Daepungtangkong, Daekwangtangkong and Sindaekwangtangkong were grown at the experimental field of NCES in 1996. Immatured pods or groundnut were harvested around 20 to 3o days before full maturity, washed, and steamed at 100$^{\circ}C$ for 5 min. to stop enzyme activity. After vacuum packing (at -760mmHg for 10 min.) with 0.08mm polyvinyldichloride film, the pods were immediately frozen at -70$^{\circ}C$ for 24h and transfered at -20$^{\circ}C$ for long-term storage. Physico-chemical properties of frozen vegetable groundnut were investigated at 2 months after storage and compared to those of conventionally dried groundnut. After 2 months storage, the thawed kernels were very palatable with softness and fresh taste. Acid value and hardness (measured as the compression force on the probe of a texture analyzer) were much lower in frozen vegetable groundnut than those in the air-dried ones. Presence of free sugars is one of the important factors affecting groundnut taste, and the free sugar contents were considerably decreased in the frozen vegetable groundnut compared to freshly harvested groundnut. But in dried groundnut no free sugar was detected.

• Food Science and Preservation
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• v.16 no.5
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• pp.623-628
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• 2009

Fresh ginger rhizomes were heat-treated for 10 min, 30 min, or 60 min using hot air ($40^{\circ}C$, $50^{\circ}C$, or $60^{\circ}C$), and stored in low-density polyethylene (0.04 mm thickness) bags for 2 months at $12{\pm}1^{\circ}C$. We studied the effects of heat pretreatment on changes in gas levels after packaging, and quality characteristics of the rhizomes. Oxygen and carbon dioxide levels progressively fell and rose, respectively, as the temperature of heat treatment rose and the duration of such treatment was extended. The sprouting rate of ginger rhizomes treated at $40^{\circ}C$ was higher than that of other samples. Rotting, softening, and increasing pH of rhizomes were accelerated by treatment at higher temperature for a longer time. Weight loss and soluble solid levels were not affected by heat treatment. Sensory qualities such as appearance, odor, and overall acceptability of rhizomes fell with treatment at a higher temperature for a longer time. These results suggest that heat pretreatment has a detrimental effect on the quality of fresh ginger rhizomes.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.239-245
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• 2004

Storage quality of minimally processed onion as influenced by hot-water dipping was investigated to examine feasibility of mild heat treatment as efficient post-processing method. fresh onions were peeled, trimmed, and dipped in hot water at various temperatures ($50-80^{\circ}C$) for 1 min. Heat-treated onions were cooled, de-watered, packaged in low density polyethylene (LDPE) film pouches ($63\;{\mu}m\;thickness$), and stored at $10^{\circ}C$. Samples treated at higher temperatures ($70-80^{\circ}C$) showed significant increases in flesh weight loss and discoloration during storage as compared to others. Hot-water dipping remarkably reduced initial microbial load of prepeeled onions, with over 1 log cycle decrease in aerobic bacterial count. After 7 days storage, no significant differences in viable aerobe count were observed among treated and untreated samples, with both showing $10^{6}-10^{7}\;CFU/g$. For sensory attributes including discoloration, wilting, decay, and visual quality, onions treated with hot-water dipping at $60^{\circ}C$ scored highest. Results suggested hot-water dipping at specific condition as practical post-processing treatment could effectively prolong shelf life of minimally processed onion.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.08a
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• pp.167-167
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• 2013

최근에 산화물 형광체는 황화물 형광체에 비해 높은 화학적 안정성을 나타내기 때문에 백색 발광 다이오드, 전계방출 디스플레이와 플라즈마 디스플레이 패널에 그 응용성을 넓히고 있다. 마그네슘 니오베이트(magnesium niobate, MgNb2O6)는 우수한 유전 특성(상대 유전상수=18.4)을 나타내기 때문에 마이크로파 유전체로 응용 가능하며, 단일상 릴랙서 페라브스카이트(relaxor perovskite) Pb(Mg1/3Nb2/3)O3을 합성하기 위한 전구체 (precursor)로 널리 사용되고 있으며, 나이오븀산염 이온에서 다양한 색상을 방출하는 활성제 이온으로 효율적인 에너지 전달이 일어남으로써 Sm3+, Dy3+, Eu3+와 같은 희토류 이온의 좋은 모체 격자로 개발할 수 있다. 본 연구에서는 마그네슘 니오베이트 MgNb2O6 모체 결정에 다양한 활성제 이온, 즉 Eu3+, Sm3+, Dy3+, Tb3+를 선택적으로 주입하여 발광 효율이 높은 천연색 형광체를 합성하고자 한다. 특히, 모체 결정에 주입되는 활성제 이온 주위의 국소적인 환경이 반전 대칭에서 변형되는 척도를 조사하여 활성제의 주 발광 파장의 세기가 최대가 되는 최적의 조건을 결정하고자 한다. Mg1-1.5xNb2O6:REx3+ 형광체 분말 시료는 초기 물질 MgO, Nb2O5와 희토류 이온을 화학 반응식에 맞게 정밀 저울로 측량하여 플라스틱 용기에 ZrO2 볼과 함께 넣고, 소정의 에탄올을 채운 뒤 밀봉하고서, 300 rpm의 속도로 20시간 볼밀 (ball-mill) 작업을 수행하였다. 그 후, 체(sieve)로 ZrO2 볼을 걸러낸 다음에 혼합된 용액을 각 비커에 담아서 $40^{\circ}C$의 건조기에서 24시간 건조하였고, 건조된 시료를 막자 사발에 넣고 잘게 갈고 80 ${\mu}m$의 체로 걸러낸 후에, 알루미나 도가니에 활성제 이온별로 각각 담아, 전기로에 장입하여 매분당 $5^{\circ}C$의 비율로 온도를 상승시켜 $350^{\circ}C$에서 5시간 동안 하소 공정을 실시한 후에, 온도를 계속 일정한 율로 증가시켜 $1,200^{\circ}C$에서 5시간 동안 소성하여 합성하였다. 합성된 형광체 분말의 결정 구조는 $Cu-K{\alpha}$ 복사선(파장: 1.5406)을 사용하여 X-선회절장치로 측정하였으며, 형광체의 표면 형상은 전계형 주사전자현미경으로 관측하였다. 흡광와 발광스펙트럼은 제논 램프를 광원으로 갖는 형광 광도계를 사용하여 측정하였다. 모체 결정에 활성제 이온 Eu3+, Sm3+, Dy3+, Tb3+가 도핑된 형광체 분말은 각각 적색, 주황색, 황색, 녹색 발광이 관측되었다. 각 발광 스펙트럼과 결정 입자의 크기와 형상 사이의 상호 관계를 조사하였다. 실험 결과로부터, 각 형광체의 발광 파장은 활성제 이온의 종류 와 서로 밀접하게 관련되어 있으며, 형광체 시료 합성시 활성제 이온의 농도를 선택적으로 조절함으로써 발광의 세기를 제어할 수 있음을 확인하였다.