Currently, Japan is undertaking a nationwide project to measure and map radioactive contamination around Fukushima, as part of the efforts to restore normalcy following the nuclear accident. The Japan Atomic Energy Agency (JAEA) manages the Fukushima Environmental Safety Center, located approximately 20 km north of the Fukushima Daiichi nuclear power plant in Minamisōma City, Fukushima Prefecture. In collaboration with the JAEA, this study involved conducting comparison experiments and analyses with radiation detectors in high radiation environments, a challenging task in Korean environments. Environmental radiation surveys were conducted using three types of detectors: CZT, NaI(Tl), and LaBr3(Ce), across two contaminated areas. Dose rate values were converted using dose rate conversion factors for each detector type, and dose rate maps were subsequently created and compared. The detectors yielded similar results, demonstrating their feasibility and reliability in high radiation environments. The findings of this study are expected to be a crucial reference for enhancing the verification and supplementation of procedures and methods in future radiation measurements and mobile surveys in high-radiation environments, using these three types of radiation instruments.

Purpose and Rational: Social media is an emerging platform for many retail communication channels accommodating various consumers’ needs and wants. There are many research exploring impact of social media on business practice and behavioral outcomes, however, there is only few research focusing on which factors affect the psychological and social variables on actual usage of social media for shopping. This study focuses on the role of consumer perception on flow of social media usage and the moderating effect of consumer’s social variables (i.e. social identity, group norm and social influence) on actual usage of social media information for shopping. The purposes of this study are as follow: 1) To examine empirical effects of flow of social media usage on perceived ease of use social media for shopping, perceived usefulness of social media information and actual usage of social media information for shopping. 2) To explore the perceived ease of use social media information for shopping and perceived usefulness of social media information affect actual usage of social media for shopping. 3) To investigate moderating effect of social variables between the links. Methodology: This research utilized an online self-administered survey to collect data. Two thousand e-mail invitations were distributed to a randomly selected sample from national panel and in order to address the hypotheses stated a dataset of 342 social media users was compiled. The instrument was designed to obtain comprehensive quantitative data and was an adaptation of questionnaire instruments validated in previous studies. For statistical analysis, the structural equation model was used. The results indicated that flow of social media usage influences on perceived ease of use social media information for shopping, perceived usefulness of social media information and actual usage of social media for shopping. Also consumers’ perceived ease of use on social media for shopping and perceived usefulness of social media information effect on actual usage of social media for shopping. Lastly, the social identity and social influence played as moderator variables between the links at actual usage of social media for shopping in all passages except group norm. The results empirically contribute to verify through quantitative research methods in relation to the role of flow of social media usage and the moderating effect of consumer’s social variables (i.e. social identity and social influence) on actual usage of social media for shopping.

The objective of this study was to investigate the effect of superheated steam (SHS) and high hydrostatic pressure (HHP) techniques on the improvement of the quality of Bulgogi product during manufacturing process. Bulgogi product was treated with four different cooking/treatment process: conventional cooking (CC), SHS cooking (SHS), CC and then HHP cooking (CC-HHP), and SHS and HHP cooking (SHS-HHP) samples. SHS treated product increased moisture content, and decreased crude protein. Additionally, hardness, gumminess and shear force values were significantly different among the samples (p<0.05). In safety experiment after 14 days of storage at refrigeration temperature indicated that the bacterial population was lower in the case of SHS-HHP as compared to CC-HHP. Changes in texture during the storage periods at 10℃ for SHS-HHP was lowest values with compared to the initial, while shear force values for both tended to decrease with increasing storage period. The TBA and VBN values for SHS-HHP increased to 0.48 (5℃)-1.68 (10℃) mg MD/kg and 25.14 (5℃)-45.14 (10℃) mg%, respectively after 15 days of storage. Overall, it was found that the combination of SHS and HHP reduced microbial growth, thus leading to improved product quality and sanitation.