Flow-induced vibration can lead to fretting wear damage of fuel rods and spacer grids in nuclear reactors. Similarly, during the transport of spent nuclear fuel assemblies, continuous vibration and intermittent impact might also result in fretting wear due to dynamic interaction. Therefore, it is important to evaluate fuel rod damage due to fretting wear under such transport conditions. This study examines spent nuclear fuel rod specimens fabricated with hydride cladding tubes and simulated pellets, with hydrogen content ranging from 200 to 700 ppm and oxide film thickness ranging from 25 to 100 micrometers. Tests were conducted under a worst-case scenario, assuming continuous exposure to that condition during the expected transport time. Results indicate that the wear depth of all rod specimens occurred within the oxide film, suggesting a high resistance to fretting wear during transportation.

보컬 리얼리티 프로그램은 특정 음악 장르의 유행과 스타의 등용문으로 활용되고 있으며 장기적 으로 성공하기 위해서는 더욱 다양한 제작 방법을 통하여 새롭고 특성화된 프로그램으로 발전시키 는 것이 중요하다. 본 논문은 방송사별 보컬 리얼리티 프로그램의 제작방향을 연구하였으며 보컬 이라는 고정적인 제작요소를 가지고 다양한 프로그램의 포맷이 가능할 수 있도록 정보를 제공하는 목적을 가지고 연구되었다. 연구 방법은 지금까지 관련한 문헌들의 분석을 통해 다양한 보컬 리얼 리티 프로그램의 기획과 제작의도 그리고 포맷을 제시하였으며 분석범위는 2020년 12월까지 제작 된 보컬 리얼리티 프로그램 중에서 기획의도를 확인할 수 있는 프로그램을 대상으로 선정하였다. 연구 결과 첫째, ‘지상파방송채널은 전 연령층이 즐길 수 있도록 흥미와 재미 위주의 프로그램으 로 포맷하였고 결과적으로 안정적인 운영이 가능하였다.’ 둘째, ‘종합편성채널은 참여 대상자 와 음악장르가 상대적으로 구체화 되었으며 화제성이 있는 프로그램일 경우 휴지기를 통해 장기적 으로 방송되었다.’ 마지막으로 셋째, ‘케이블 채널은 긴장감을 유발하는 경쟁구도를 큰 축으로 프로그램 제작을 하였다.’는 분석이 도출되었다. 본 논문은 보컬 리얼리티 프로그램의 파생과 변화의 고찰 대상이 같은 방송사 내에서 제작된 프로그램이라 한계점을 가지고 있으며 보컬 리얼 리티 프로그램의 생성과 변화과정에 대해 방송사 간의 다양한 관점으로 확대하여 후속연구를 진행 한다면 좀 더 객관적인 자료를 제공할 수 있고 좀 더 다양한 제작 방법을 제시할 수 있을 것이라는 제언을 하였다.

The aim of this study is to investigate the relationship between the sensory characteristics and protein concentration of enzymatically hydrolyzed isolated soy protein. As a result of QDA, 34 attribute descriptors were developed. According to the results of the flavor profile, the strengths of most color and tastes except sourness were evaluated before activated carbon treatment sample. Principal component analysis (PCA) was performed to summarize the relationship between attributes and samples. The result of PCA was 56.35% (F1) and 35.05% (F2), having explained 94.13% in total variablility. In case of the untreated sample of active carbon, it was located in the first quadrant and correlated with color, flavor, a slightly salty taste, and a slightly bitter taste. It also showed high correlation with meju taste. The activated carbon treatment samples were located in the second quadrant and correlated with delicate taste, slight saltiness, sourness, and umami, having high correlation with burned rice.

This study aimed to examine the quality and sensory properties of yackwa using baking soda (BS), baking powder (BP), and yeast (YE) instead of alcohol in order to make a Halal standard product. The moisture content of yackwa was the highest when BP was used, while the fat content of yackwa was the lowest at 1.5% BP, and the highest at 1.5% YE. The chromaticity values (L, a, b) were the most similar to those of the control when BP was used. The L and b values increased when BP was used, and decreased when YE was used. The swelling ratio was the highest at 257.3±2.7% in comparison with the control when 0.9% YE was used. The leavening ratio was similar regardless of the type and content of leavening agents. Hardness was 1,179.16±184.45 kg at 0.3% BP, generally decreasing as leavening agent content increased. The resilience was 0.19±0.01% at 1.2% BP and lowest in the control, but its difference by leavening agents was not significant. The taste and preference were at 6.07±2.22 and 5.96±2.07, respectively, when 1.2% BP was used.

High pressure and enzymatic hydrolysis was applied to anchovy in order to produce a natural seasoning salt enhancer. The purpose of this study is to investigate the relationship between the sensory characteristics and protein concentration of enzymatic hydrolysates with anchovy. According to the results of QDA, 24 attribute descriptors were developed. Based on the flavor profile, the strengths of most tastes, except sourness, color flavor, and odor were evaluated before activated carbon treatment. Principal components analysis (PCA) was performed to summarize the relationship between attributes and samples. The result of PCA was F1 72.13% and F2 22.01%, having explained 94.13% in total variability, as F1 was shown according to the correlation about activated carbon treatment before or after samples. The characteristics of color, flavor/odor, and saltiness or bitter taste had higher correlation before activated carbon treatment samples. Also, F2 was shown to have no correlation to the samples.

Taro is an alkaline food containing a lot of protein, vitamin C, and minerals. Matang is a food prepared by frying a starch-containing material in oil and glazing with honey or starch syrup and it is widely enjoyed as simple snack or dessert in Asian countries including Korea. In this study, to increase the usability of taro having high nutritional values, taro matang was prepared by varying the types of starch while the physical and sensory properties were investigated. The taro matang was prepared by mixing corn starch, sweet potato starch, potato starch, and sticky rice starch with taro. The chromaticity of taro matang samples were measured, and the results showed that the corn starch taro matang was the brightest (L=40.48±1.17) and the potato starch matang was the darkest (L=33.81±1.33). The pH of the taro matang samples were within the range of 6.16-6.26 with no significant difference. The physical properties of the prepared taro matang samples were measured. The hardness and fracturability of the sweet potato starch taro matang were the highest at 3,414.79 and 1,570.03, respectively. The springiness and chewiness of the corn starch taro matang were the highest at 0.95 and 1,773.24, respectively. With regard to sensory properties and preference, the taro matang samples having lower hardness and brighter chromaticity were preferred. The preference for the flavor, crispness, softness, taste, and overall preference of the potato starch taro matang were the highest. Therefore, taro matang prepared as snack or dessert by mixing with potato starch may satisfy consumers’ demand.

To investigate the preference of food of the elderly for developing processed elderly food, this study was conducted from February 2014 to March 2014 by questionnaire including dietary behaviors, food preference, and frequency of food intake to 119 elderly (49 males and 70 female) who were more than 65 years old and living in Jeonju. Most subjects ate three meals regularly and most of the subjects’ favorite meal time was lunch. The duration time of one meal was 20 min (48.74%). The most preferred taste was delicate and sweet. The subject preferred cooked rice with multi-grains, kalguksu (hot noodle), and abalone porridge to other staple foods. Almost 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 72.3%. Preference for panfried foods leaned toward pan fried fish fillet and mung bean pancake. Most subjects preferred plant foods like vegetables, lettuce, and seaweeds. The elderly in Jeonju liked roasted pork, grilled yellow croaker, and stir-fried octopus. Cooked and seasoned vegetables (namul) were the most preferred type by the elderly. Preferences for dishes and food materials were not affected by sex and ages. Most subjects preferred eating out with Korean food. Preference for eating food was selected in grilled beef ribs, a pork cutlet, sushi·broiled eels, and Chinese noodles. Western Japanese and Chinese food were preferred by an elderly subject, who was male and who liked Japanese food more than female.

본 연구에서는 최근 개정된 경관법과 도시재생법의 상호연계방안을 모색하고자 하며, 특히 실행력이 약한 경관법의 단점을 도시재생법과의 상호연계를 통해 경관계획의 실효성을 높일 수 있는 방안을 모색해 보고자 한다. 문헌연구를 통해 최근 개정된 경관관련 법⋅제도와 도시재생관련 법⋅제도의 주요 내용과 다른 법과 경관법 간의 관계, 경관법과 도시재생법 간의 관계를 살펴보았다. 사례연구에서는 미국의 메인스트리트 프로그램과 BID를 선정하고 경관과 연관성이 많은 프로그램을 중심으로 고찰 하고 한국의 도시재생 선도지역 중 창원시와 순천시를 선정하여 도시재생활성화 계획내용에 대해서 경관과의 관련성을 고찰한다. 문헌연구와 사례연구를 통해서 경관법과 도시재생법의 연계 필요성과 연계방안을 도출하였다. 경관법과 도시재생법 의 주요 연계방안으로는 경관법에 의해 도시재생사업의 경관심의를 가능하도록 하는 방안, 경관법에 의한 경관계획과 도시재생법에 의한 전략계획 및 활성화 계획 수립 시 상호 연계하는 방안, 도시재생 활성화 지역으로 선정된 지역의 경관협정을 유도하는 방안이 도출되었다.