The PRIDE scale mechanical decladder is decladding apparatus for separating and recovering fuel material and cladding hull by horizontally slitting rod-cut. In order to enhance mechanical decladdng efficiency, the main requirements were considered as follows. Decladding of the fuel rods may be performed by rotation of three circular cutting blades inserted among the rollers arranged at 120° portion. In a mechanical decladder, a slitting assembly as a unit for slitting the cladding tube may include cutting blades for slitting and rollers for guiding extrusion of the cladding tube. Rotation of the cutting blades may be caused by the fuel rods being extruded from a plurality of rollers. Slitting intervals of rod-cuts having different diameters may be controlled by adding or removing a spacing plate between the cutting blade and a ranch bolt for fixing the slitting blade to the slitting assembly. An extrusion velocity with respect to the fuel rods may be controlled by a hydraulic pressure applied to the fuel rods. A force for cutting the fuel rods may be adjusted by controlling steel plates. Forces applied to a plurality of rollers may be generated by the hydraulic cylinder. The hydraulic pressure may be controlled by hydraulic pressure controller. The PRIDE scale mechanical decladder mainly consists of auto feeding module, hydraulic cylinder module and blade module. A load cell was installed between the hydraulic cylinder and the extrusion pin to measure the decladding force and slitting velocity, and a data acquisition system capable of obtaining data by using the RSC 232 was constructed. Also, the control panel can control the forward and backward movement of the extrusion pin, the hydraulic flow rate, and the hydraulic velocity. In the mechanical decladding test, 40 pieces of simulated rod-cuts were loaded in two auto feeding basket and slit by utilizing the 3-CUT blade modules in the housing, and hulls and simulated pellets were collected in the collection container. As a result, 80 pieces of simulated rodcut (brass pellets + Zry4 tube) were slit continuously without any problem. About 35 min was required to slit 80 rod-cuts and average decladding force was 260 kg. The decladding force of the ceramic simulated rod-cuts (castable) requires 25 kg less force than the brass pellets. Therefore, it is estimated that the spent fuel rod-cut can be fully split into three pieces using the mechanical decladder.

An important goal of dismantling process is the disassembling of a spent nuclear fuel assembly for the subsequent extraction process. In order to design the rod extractor and cutter, the major requirements were considered, and the modularization design was carried out considering remote operation and maintenance. In order to design the rod extractor and cutter, these systems were analyzed and designed, also the concept on the rod extraction and cutting were considered by using the solid works tool. The main module consists of five sub-modules, and the function of each is as follows. The clamping module is an assembly fixing module using a cylinder so that the nuclear fuel assembly can be fixed after being placed. The Pusher module pushes the fuel rods by 2 inches out of the assembly to grip the fuel rods. The extraction module extracts the fuel rods of the nuclear fuel assembly and moves them to the consolidation module. The consolidation module collects and consolidates the extracted fuel rods before moving them to the cutting device. And the support module is a base platform on which the modules of the main device can be placed. The modules of level 2 can be disassembled or assembled freely without mutual interference. For the design of fuel rods cutter, the following main requirements were considered. The fuel rod cut section should not be deformed for subsequent processing, and the horizontally mounted fuel rods must be cut at regular intervals. The cutter should have the provision for aligning with the fuel rod, and the feeder and transport clamp should be designed to transfer the fuel rods to the cutting area. The main module consists of 6 sub-modules, and function of each is as follows. The cutting module is a device that cuts the fuel rods to the appropriate depth for notching. The impacting module is a device that impacts the fuel rods and moves them to the collection module. The transfer module is a device that moves the fuel rods to the cutting module when the aligned fuel rods enter the clamp module. The clamping module is a device to clamp the fuel rods before moving them to the cutting module. The collection module is a container where the rod-cuts are collected, and the support module is a base platform on which the modules of the main device can be placed. The module of level 3 can be disassembled or assembled after the cutting module of level 2 is installed, and the modules of level 2 can be disassembled or assembled freely without mutual interference.

Dry head end process is developing for pyro-processing at KAERI (Korea Atomic Energy Research Institute). Dry processes, which include disassembling, mechanical decladding, vol-oxidation, blending, compaction, and sintering shall be performed in advance as the head-end process of pyro-processing. Also, for the operation of the head-end process, the design of the connecting systems between the down ender and the dismantling process is required. The disassembling process includes apparatus for down ender, dismantling of the SF (Spent Fuel) assembly (16×16 PWR), rod extraction, and cutting of extracted spent fuel rods. The disassembling process has four-unit apparatus, which comprises of a down ender that brings the assembly from a vertical position to a horizontal position, a dismantler to remove the upper and bottom nozzles of the spent fuel assembly, an extractor to extract the spent fuel rods from the assembly, and a cutter to cut the extracted spent fuel rods as a final step to transfer the rod-cuts to the mechanical decladding process. An important goal of dismantling process is the disassembling of a spent nuclear fuel assembly for the subsequent extraction process. In order to design the down ender and dismantler, these systems were analyzed and designed, also concept on the interference tools between down ender and dismantler were considered by using the solid works tool.

In KAERI, the nuclide management technology is currently being developed for the reduction of disposal area required for spent fuel management. Among the all fission products of interest, Cs, I, Kr, Tc are considered to be significantly removed by following mid-temperature and high-temperature treatment, however, a difficulty of spent-fuel thermal treatment experiment limits the development of such thermal treatment. In this study, we applied our previously developed two-stage diffusion release model coupled to UO2 oxidation model to the development of optima thermal treatment scenario. Since the formation of cesium pertechnetate should be avoided and the fission release behavior is considerably affected by the extent of oxygen, we obtained oxygen-content dependent model parameters for two-stage fission release model and applied the model to the evaluation of fission release behavior to different oxygen content and thermal treatment procedure. It was found that the developed fission release model closely describes the experimental behavior of fission product of interest, implying a validity of model prediction and the thermal treatment condition reducing the chemical reaction between cesium and technetium could be developed.

Dry head end process is developing for pyro-processing at KAERI (Korea Atomic Energy Research Institute). Dry processes, which include disassembly, mechanical decladding, vol-oxidation, blending, compaction, and sintering shall be performed in advance as the head-end process of pyroprocessing. An important goal of the head-end process is the fabrication of a proper feed material for the subsequent electrolytic reduction process. In the vol-oxidation process, the pellet type-SFs are pulverized by an oxidation under an air-blowing condition, and some volatile fission products are removed from the produced powders by using an air flow. After blending, the U3O8 powders are moved to a compactor of compaction process to obtain U3O8 porous pellets. In the fine powders removal system connected with compactor, for the improved performance of oxide reduction process coupled to dry head-end process, the removal/recovery system for fine powders potentially attached to the surface of oxide reduction raw material was developed and applied to the removal of fine powders from green pellets fabricated in dry head-end process. The removal efficiency of fine powders was also verified using porous U3O8 pellets in the fine powders removal system.

The present study investigated fashion Instagram marketing, applying the concept of gamification. It set out to examine the following specific issues: 1) perceptions of flow, pleasures, dimensions of game dynamics (challenge, competition, achievement, reward, relationships among participants, and relationships between brands and consumers), and consumer responses based on frequency and involvement in exercise; 2) the effects of game dynamics dimensions on flow and pleasure; and 3) the effects of flow and pleasure on consumer responses. An online survey was used to gather data and the study analyzed a total of 200 responses. The results of the study were as follows. Perception differences were found only in relation to exercise involvement. Competition, relationships among participants, and relationships between brands and customers positively predicted flow. Among the dimensions of game dynamics, challenge, competition, reward, relationships among participants, and relationships between brands and consumers positively influenced pleasure. In addition, the study also found that pleasure and flow had positive effects on intention to participate and brand loyalty. Meanwhile, only pleasure predicted word-of-mouth. These findings suggest that fashion brands implementing Instagram as a marketing channel should seek to stimulate pleasure and fun to provoke positive consumer responses. Furthermore, the findings of the study provide practical and useful insights for fashion brands implementing Instagram marketing.

Introduction In recent times, mass customization strategy has been actively adapted even in the food service industry, which provides services wherein consumers select the main ingredients of the food they order according to their preference. In this study, we examine the effect of mass customization strategies perceived by consumers in the food service industry. We also includes the external and internal environmental factors stimuli surrounding the situation of purchasing customized food items to better predict how consumer’s perceived value of mass customization might be formed within the context of service industry. Evidence shows that consumers’ perceived value is high for mass customization in food consumption service compared to food service for a fixed menu. The findings further suggest that this effects of mass customization on consumer perception is moderated by social influence (group vs. individual) and food type (utilitarian vs. hedonic). Theoretical Development Recent research in the field of mass customization has demonstrated that the advantage of designing consumer’s own products is in increasing consumer's perceived benefits while engaging in the customization of tangible products. These studies have shown that the mass customization provides consumers with a utilitarian value due to the purchase of optimized products that meet their individual needs and various values that are embedded in the customization process, such as hedonic value, self-expressive value, and creative achievement (Merle, Chandon, Roux, & Alizon, 2010; Yoo & Park, 2016), and that this value recognition leads to positive attitudes and behavioral responses such as high willingness to pay (Franke, Keinz, & Steger, 2009; Schreier, 2006), purchase intent, and loyalty (Yoo & Park, 2016). However, whereas research on mass customization focusing on tangible products has been actively conducted, research in the field of intangible services, is still lacking in two respects. First, there has been very little discussion of the effectiveness of mass customization strategies in the food service industry. Specifically, based on the stimuli-organism-response (S-O-R) framework, which states that environmental stimuli (S) lead to the formation of a customer perception (O) that induces consumers’ behavioral responses (R) (Mehrabian & Russell, 1974), existing research focused on the relationship of customer’s behavioral response to mass-customized food service (S-R relationship) (Kuo & Cranage, 2010; Wolf and Zhang, 2016), failing to embrace S-O relationship that focuses on how mass customization differs from a standard system in terms of how consumers perceive value. Considering that mass customization services can be regarded as a form of customer engagement strategy (Chathoth et al., 2014; Chathoth et al., 2016), it can be assumed that mass customization in services can induce positive consumer perception. Second, little research has yet examined situational factors that affect consumer response in purchasing mass customization of products/service. Considering that service environments play a significant role in service delivery by strengthening customer perceptions and retention (Baker, Parasuraman, Grewal, & Voss, 2002; Sherman, Mathur, & Smith, 1997), it is necessary to identify the internal and external environmental factors that limit or enhance consumers’ perceived value of the mass customization for effective implementation of the mass customization strategy. The aim of the present research is to empirically examine the effects of mass customization on consumer responses. It is hypothesized that consumers’ perceived value might be high for mass customization in food consumption service (compared to food service for a fixed menu) (H1), which is consistent with previous literature on consumer responses to mass customization in tangible. Furthermore, the current research further includes various environmental stimuli surrounding the situation of purchasing customized food items to better predict how consumer’s perceived value of mass customization might be formed within the context of service industry. Based on the assumption that (a) people's choice of consumption is affected by the expectations of how others evaluate their decisions (Ariely & Levav, 2000; Calder & Burnkrant, 1977) and that (b) consumers are more concerned about social norms and therefore make similar choices to blend in resulting in uniformity at the group level (Tice, Butler, Muraven, & Stillwell, 1995), it is expected that consumers sometimes feel compelled to refrain from choosing favorites because of how they expect to be perceived by others, hindering consumer’s benefits of mass customization. In addition, there are two food types based on the goal of consuming food: utilitarian food and hedonic food (craving for sweetness, e.g., desserts) (Wansink, Ittersum, & Painter, 2004; 2005). In pursuing the hedonic goal, the consumer tendency to engage in various behaviors is strengthened by the desire to express one’s personality to others (Ariely & Levav, 2000; Ratner & Kahn, 2002). Accordingly, in the present research, we explore the perceived value of mass customization moderated by social influence (H2), and food type (H3). In this model, social influence (group vs. individual), which is the factor outside the scope of customizing process, is regarded as an external variable and food types (utilitarian vs. hedonic), divided according to the purpose of food consumption, as an internal variable. Method We used a 2 (customization: low vs. high) × 2 (social influence: individual vs. group) between subject experiment conducted on the subjects regarding two types of food service: utilitarian food (main course) and hedonic food (dessert). We assigned 208 participants randomly to one of four conditions. Participants were asked to imagine they were visiting the high customized restaurant with their colleague together (vs. alone) that provide high customized service (vs. low customized service) and saw a menu for a food item. Modified from Kuo and Cranage (2010) study, two level of customized menu scenarios were used in this study. In the high customization scenario, participants are told that they were in a restaurant where they were offered to customize their dishes with choices of ingredients. In the low customization condition, participants were told that they were in a restaurant where they ordered among fixed menu items. Based on pretest result, we used pasta, which is entrée for the utilitarian food, and use ice-flake, which is dessert for the hedonic food. After reading the scenario, participants provide their perceived value of mass customization ratings of the service process. Results and Conclusion First, an analysis of variance (ANOVA) revealed a significant effect of mass customization demonstrating that on perceived value, participants who read mass customization service condition had a higher perceived value on their food than participants in the fixed menu condition (H1). Second, in order to examine whether social influence (H2) and food type (H3) moderate the effect of mass customizatino on consumer perceptions, a moderated moderation model was performed a bootstrapping procedure with 5000 samples using the PROCESS model 3 (Hayes, 2016). The result revealed a significant three-way interaction effect among level of customization (high vs. Low), social influence (group vs. individual), and food types (utilitarian vs. hedonic). As the level of customization increases, the overall perceived value increases; however, it is confirmed that, when making decisions about food in a group situation, there are restrictions on perceiving the value that the consumer can customize and feel as compared to the individual situation. Finally, impact of social influence on the perceived value of customization is moderated by food type (hedonic vs. utilitarian). In other words, in hedonic food consumption situation, the modeartion effect of social influence on the perceived value of customization is weakened. Consumers are more likely to appreciate the process and consider it more palatable when they use mass customization service in restaurant. However, when people are conscious of the presence of others, the act of selecting food ingredients according to one’s own preference is restricted. Therefore, even if customized food is ordered in the presence of the group, its perceived value will be as lower than that of a fixed menu. In addition, when people use mass customization service in hedonic food consumption situations, regardless of group influence, they perceive that the value of customized menu is higher than that of the fixed menu. We expect that the study findings and framework will provide practical and theoretical implications such as the development of theories on food service situations, as well as aid restaurants in establishing marketing strategies. In addition, identifying internal and external environmental factors that limit consumers’ perceived value of mass customization will enable restaurants to find a suitable menu composition method to enhance and maintain customers’ perceived value and build a promotional strategy accordingly.

This study is significant in increasing interest in living a successful life among the older population. Implications are directed to social work researchers and practitioners to help educate older adults in the community on the social and behavioral importance of the positive aspects of aging such as successful aging and healthy aging to increase a chance of longevity. The major contribution of the study will be constructing and providing specific types of strategies to older adults and practitioners in the gerontological social work field who assist to improve the population's quality of later life. Rowe and Kahn's longitudinal study of successful aging contributed to the development of the theory of successful aging, which has been considered one of the most salient theories among the studies on aging. However, there have been controversies on the theory for a few reasons including the restricted subjectivity on the perceptions toward successful aging and the limited sample population for the study participants has been a critical issue. A systematic literature review was conducted to explain how Rowe and Kahn's successful aging theory was generated and to discuss about the theory in multidimensional way. In-depth discussions of Rowe and Kahn's successful aging theory has been provided, and it has been compared with other successful aging theories. In addition, detailed descriptions of other relevant theories of aging has been presented and other relevant studies using the successful aging theory among older populations have been provided in order to study about the applicability of the theory.