Nuclear fusion energy is considered as a future energy source due to its higher power density and no emission of greenhouse gas. Therefore, various researches on nuclear fusion is being conducted. One of the key materials for the nuclear fusion research is tritium because the D-T reaction is the main reaction in the nuclear fusion system. However, that tritium can also be used for non-peaceful purposes such as hydrogen bombs. Therefore, it is necessary to establish the safeguards system for tritium. In that regards, this study analyzed the possibility of applying safeguards to tritium. To achieve this objective, the tritium production capacity through the light water reactor was analyzed. Tritium Production Burnable Absorber Rod (TPBAR) was modeled through the MCNP code, and tritium production was analyzed. The TPBAR is composed of a cylindrical tube with a double coating of aluminum and zirconium, filled with a sintered lithium aluminate (LiAlO2) pellet to prevent the release of tritium. Tritium is produced by the reaction of Li-6 in the TPBAR with neutrons, and it is extracted and stored at the Tritium Extraction Facility (TEF). As a result, the tritium production increased as the burnup and Li-6 mass increased. In addition, when the tritium produced in this way was transferred to TEF and extracted through the process, the application of safeguards measures was analyzed. To this end, various safeguards measures were devised, such as setting an Material Balance Area (MBA) for TEF and analyzing Material Balance Period (MBP). As there is no designated Significant Quantity (SQ) for tritium, cases were classified based on the type and form of nuclear weapons to estimate the Sigma MUF (Material Unaccounted For) of the TEF. Finally, the comprehensive application of safeguards to tritium was discussed. This research is expected to contribute to the establishment of IAEA safeguards standards related to tritium by applying the findings to actual facilities.

As the consumption of wheat has increased recently, the number of people who have digestive problems resulting from gluten in wheat has also increased. Teff has an attractive nutritional profile, as it not only gluten-free but also high in dietary fiber, protein, iron, and calcium. Seven samples were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based on pH, salinity, water absorption, turbidity, color, texture properties, tensile strength, and SEM. The pH value was the highest in TF100 with a pH of 6.66 and the lowest in the control with a pH of 6.42. Salinity showed no significant difference among all samples, and it ranged from 0.02~0.04% (p<0.05). Water absorption was the highest in TFX with a value of 66.11%, and the lowest in the control with a value of 44.81%. Turbidity showed no significant difference among all samples, and it ranged from 0.14~0.21 O.D. (p<0.05). While the lightness and yellowness values decreased with an increase in teff flour content, the redness value tended to decrease. The color difference value was the highest in the sample group without gluten. Based on the texture profile analysis, the hardness was highest in the control with a value of 46.74 N and lowest in TF100 with a value of 18.34 N. The springiness showed no significant difference among all samples. The cohesiveness was highest in the control with a value of 0.92 N. The chewiness decreased with an increase in teff flour content. Although the control with gluten had the highest tensile strength at 3.42 kg/cm2, TFX had considerable tensile strength at 2.30 kg/cm2. This study demonstrated the processability of gluten-free noodles using teff flour.

This study investigated the quality characteristics and antioxidant activities of gluten-free cookies containing teff flour. By substituting 0% (control), 25% (TF25), 50% (TF50), 75% (TF75), and 100% (TF100) of wheat flour with teff flour, five samples were produced. Baking loss rate was the highest in TF25 at 13.76% and the lowest in TF75 at 4.03%. Spread factor was significantly higher in cookies made with teff flour (83.00~85.00) than in the control (81.33) (p<0.05). There was no significant difference in density among the samples at 1.17~1.25 g/mL (p<0.05); however, pH significantly decreased at 6.42~6.04 (p<0.05). While the L-value and b-value significantly decreased with the amount of teff flour, the a-value significantly increased (p<0.05). The ΔE value was the highest in the control at 31.31 and the lowest in TF100 at 58.69. Hardness was the highest in the control at 42.04 N than in cookies containing teff flour. The content of polyphenols was the highest in TF100 at 3.37 μg GAE/mg and the lowest in the control at 1.32 μg GAE/mg. The content of flavonoids was the highest in TF100 at 3.66 μg QE/mg and the lowest in controls at 0.45 μg QE/mg. The value of DPPH IC50 was the highest in the control at 3,723.00 μg/mL and the lowest in TF 100 at 405.27 μg/mL. The value of ABTS IC50 was the highest in the control at 1,822.32 μg/mL and the lowest in TF100 at 529.30 μg/mL. In sensory evaluation, while control, TF75, and TF100 had a higher score in appearance at 5.52~5.60, all samples had no significant differences in flavor, sweetness, savory taste, chewiness, and overall acceptability (p<0.05). These results showed that the gluten-free cookies containing teff flour can improve the quality characteristics and antioxidant activities of a cookie. We concluded that gluten-free cookies containing 100% teff flour are desirable.