• Journal of Radiation Protection and Research
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• v.36 no.4
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• pp.174-182
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• 2011

With the reactor operation conditions - 4.3 wt% $^{235}U$ initial enrichment, burn-up 55,000 MWd/MTU, average power 34 MW/MTU for three periods burned time for 539.2 days per period and cooling time for 100 hours after shut down, to set up the condition to determine the minimum height (depth) of spent fuel storage pool to shut off the radiation out of the spent fuel storage pool and to store spent fuels safely, the dose rate on the specific position directed to the surface of spent fuel storage pool induced by the neutron and gamma-ray from spent fuels are evaluated. The length of spent fuel is 381 cm, and as the result of evaluation on each position from the top of spent fuel to the surface of spent fuel storage pool, it is difficult for neutrons from spent fuels to pass through the water layer of maximum 219 cm (600 cm from the floor of spent fuel storage pool) and 419 cm (800 cm from the floor of spent fuel storage pool) for gamma-ray. Therefore, neutron and gamma-ray from spent fuels can pass through below 419 cm (800 cm from the floor) water layer directed to the surface of spent fuel storage pool.

• The Korean Journal of Food & Health Convergence
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• v.4 no.3
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• pp.12-21
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• 2018

This research was conducted at agric physical lab, Department of Animal science, Faculty of Agriculture to determines the effects of marinating spent layer meat with basil leaf paste on drip loss and sensory attributes under different post mortem conditions. In the light of this, the poultry industry is obliged to continuously grow for a steady supply of quality poultry meat. Marinating the spent layer hen's meat with fresh basil leaves (Ocimum basilicum) in addition to subjecting the meat to 0, 6, 12, and at 24 hours post mortem aging before cooking increased it's organoleptic attributes which was readily acceptable to consumers. Marination of meat with herbs or spices like basil leaves paste had enhanced consumer's preference for taste, texture aroma, colour and overall acceptance. Marination improved consumer acceptance of spent layer meat irrespective of parts and post mortem aging. However, the majority of the respondents preferred meat marinated and subjected to 12 hours of post mortem aging. It is recommended that more quantity of marinate should be added further studies should in order to determine more effect of fresh basil leaves rough paste. And more hours of postmortem aging should be increased in order to determine more effect of fresh basil leaves rough paste marinate.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.209-215
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• 1998

Effects of protein concentration, ionic strength, pH, and temperature range on the heat-induced denaturation of salt soluble protein extracted from spent layer meat were investigated. Viscosity of salt soluble protein heated at 65$^{\circ}C$ for 30 min began to increase sharply above 7 mg/ml of breast protein concentration, and above 21 mg/ml of leg protein concentration, respectively. Both turbidity and viscosity showed the highest value in cooked protein solution with pH 6.0 and 1% NaCl. The turbidity of salt soluble protein started to increase continuously from 40$^{\circ}C$ to 80$^{\circ}C$. The viscosity increased rapidly from 45$^{\circ}C$ to 60$^{\circ}C$ in breast protein, and increased from 50$^{\circ}C$ to 55$^{\circ}C$ in leg protein, respectively, and then kept relatively constant. Breast protein had higher viscosity than leg protein during heat-induced gelation. Therefore, salt soluble protein from spent layer meat was associated with denatured protein (turbidity change) prior to gelation (viscosity change) during heating. Breast protein showed lower thermal transition temperature, and better gel formation than leg protein during heating.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.695-701
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• 1991

Spent layer breast meat and leg meat samples washed with 0.05 M sodium bicarbonate solution and 0.04 M phosphate buffer(pH 8.3) showed decreases in heat denaturation temperature indicating the destabilization of myofibrillar proteins. The destabilization was attributed to the solubilization of 95 Kdalton and 55 kdalton proteins from the myofibrils observed in gel-electrophoretograms. Transmission electron microscopy further indicated the breakage of Z-lines.

• Corrosion Science and Technology
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• v.18 no.5
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• pp.175-181
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• 2019

A failed spent fuel rod with 53,000 MWd/tU from a nuclear power plant was characterized, and the fission products and oxygen layer in the pellet-clad mechanical interaction region were observed using an EPMA (Electron Probe Micro-Analyzer). A sound fuel rod burned under similar conditions was used to compare and analyze, the results of the failed fuel rod. In the failed fuel rod, the oxide layer represented $10{\mu}m$ of the boundary of the cladding, and $35{\mu}m$ of the region outside the cladding. By comparison, in the sound fuel rod, the oxide layer was $8{\mu}m$, observed in the cladding boundary region. The cladding inner surface corrosion and the resulting fuel-cladding bonding were investigated using an EPMA. Zirconium existed in the bonding layer of the (U, Zr)O compound beyond the pellet cladding interaction gap of $20{\mu}m$, and composition of UZr2O3 was observed in the failed fuel rod. This paper presents the results of the EPMA examination of a spent fuel specimen, and a technique to analyze fission products in the pellet-clad mechanical interaction region.

• Korean Journal of Poultry Science
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• v.44 no.1
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• pp.41-49
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• 2017

This study was conducted to identify the quality and functional properties of meat and meat batter among commercial broilers and two different ages of spent layers. Breast and whole leg meat samples were prepared from the broilers and spent layers to compare meat quality traits: Commercial broiler (Arbor Acre; 6-week-old) and two different ages of spent layers (Hy-Line; 70 and 95-week-old). Three types of meat batters containing breast meat as 50% of total ingredients were also prepared to analyze processing qualities. The broiler showed the highest water holding capacity (p<0.05) and the lowest cooking loss value (p<0.05) in both meat and meat batter samples. The breast and leg meat of the 95-week-old layers showed the highest shear force value (p<0.05), and also showed the highest shear force and hardness values in the meat batter. Although the oldest layer meat showed tougher textural traits than the 70-week-old layers, no significant differences were found for cooking loss and water loss values in both the meat and meat batter samples. Besides, panelists gave equivalent scores within different ages and parts of the cooked layer meats in the sensory evaluation. Similar ratios of polyunsaturated fatty acids to saturated fatty acids, and omega-6 to omega-3 fatty acids were obtained from both the 70-week-old layer and 95-week-old layer meats. In conclusion, the 95-week-old spent layers, especially for breast meat, had equivalent potential as raw materials for processed meat products compared to the 70-week-old layers.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.702-710
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• 1991

The effects of washing and desinewing on the composition, fuctional properties, storage stability and texture of spent layer meat were investigated. Spent layer meat subjected to treatments involving water washing, bicarbonate washing and desinewing showed increases in moisture content and decreases in protein content, hydroxyproline content and heme pigment content. Increases in salt extractable protein content and water holding capacity and decreases in buffering capacity and emulsifying capacity were also observed. The 2-thiobarbituric acid values of washed and desinewed samples increased slowly during storage indicated the increase in storage stability compared to the control. Sample rolls prepared from bicarbonate washed and desinewed thigh and drumstick meats were scored by trained sensory panelists as less tough than the products made of ground thigh and drumstick meats.

• Nuclear Engineering and Technology
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• v.38 no.6
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• pp.561-574
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• 2006

This study presents the results of an economic analysis for a comparison of the single layer and double layer alternatives with respect to a HLW-repository. According to a cost analysis undertaken in the Korean case, the single layer option was the most economical alternative. The disposal unit cost was estimated to be 222 EUR/kgU. In order to estimate such a disposal cost, an estimation process was sought after the cost objects, cost drivers and economic indicators were taken into consideration. The disposal cost of spent fuel differs greatly from general product costs in the cost structure. Product costs consist of direct material costs and direct labor and manufacturing overhead costs, whereas the disposal cost is comprised of construction costs, operating costs and closure costs. In addition, the closure cost is required after a certain period of time elapses following the building of a repository.

• Nuclear Engineering and Technology
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• v.55 no.2
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• pp.690-695
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• 2023

Recommendations are given to improve the efficiency of radiation protection of transport casks for SNF transportation. The attenuation of ${\gamma}$-quanta of long-lived isotopes ¹³⁴Cs, ^137mBa(¹³⁷Cs), ¹⁵⁴Eu and ⁶⁰Co by optimizing the thicknesses and arrangement of layers of Fe and Pb radiation shields of transport casks is studied. The fixed radiation shielding mass (fixed mass thickness) is chosen as the main optimization criterion. The effect of the placement order of Fe and Pb layers in a combined two-layer radiation shield with an equivalent thickness of 30 cm is studied in detail. It is shown that with the same mass thicknesses of the Fe and Pb layers, the placement of Fe in the first layer, and Pb - in the second one provides more than twofold attenuation of ${\gamma}$-quanta compared to the reverse placement: Pb - in the first layer, Fe - in the second. The increase in the efficiency of attenuation of ${\gamma}$-quanta for TC with combined shielding of Fe and Pb is shown to be achieved by designing the first layer of radiation shielding around the canister with SNF from Fe of the maximum possible thickness.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.6
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• pp.865-871
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• 2016

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.