Structural stability of a waste form can be provided by the waste form itself (steel components, etc.), by processing the waste to a stable form (solidification, etc.), or by emplacing the waste in a container or structure that provides stability (HICs or engineered structure, etc.). The waste or container should be resistant to degradation caused by radiation effects. In accordance with the requirements for the domestic waste acceptance criteria, irradiation testing of solidified waste forms containing spent resin should be conducted on specimens exposed to a dose of 1.0E+6 Gy and other material 1.0E+7 Gy. Expected cumulative dose over 300 years is about 1.770E+6 Gy for spent resin and 0.770E+6 Gy for dried concentrated waste generated from NPPs generally. According to NRC Waste Form Technical Position, to ensure that spent resins will not undergo adverse degradation effects from radiation, resins should not be generated having loadings that will produce greater than 1E+6 Gy total accumulated dose. If it necessary to load resins higher than 1E+6 Gy, it should be demonstrated that the resin will not undergo radiation degradation at the proposed higher loading. This is the recommended maximum activity level for organic resins based on evidence that while a measurable amount of damage to the resin will occur at 1E+6 Gy, the amount of damage will have negligible effect on disposal site safety. Cementitious materials are not affected by gamma radiation to in excess of 1E+6 Gy. Therefore, for cement-stabilized waste forms, irradiation qualification testing need not be conducted unless the waste forms contain spent resins or other organic media or the expected cumulative dose on waste forms containing other materials is greater than 1E+7 Gy. Testing should be performed on specimens exposed to IE+6 Gy or the expected maximum dose greater than 1E+6 Gy for waste forms that contain ion exchange resins or other organic media or the expected maximum dose greater than 1E+7 Gy for other waste forms. This is suggestion as a review result that requirement for irradiation testing of solidified waste forms has something to be revise in detail and definitively.

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

Using the extended technology acceptance model (TAM), the study aimed to understand consumers’ adoption process for smart fashion products. The research model was designed to examine the impacts of perceived ease of use and usefulness on attitude and behavior intention toward smart fashion products based on the technology innovativeness, enjoyment, and subjective norm variables. An online survey was conducted on consumers by employing a marketing research company. A total of 230 useable responses were obtained. Confirmatory Factor Analysis (CFA) was performed to test the measurement model. The proposed hypotheses were tested by employing the Structural Equation Model (SEM). The results found a positive impact of perceived ease of use on usefulness and a positive influence of usefulness on attitude and behavior intention. Attitude had a positive effect on behavior intention. In addition, technology innovativeness was found to have a positive influence on perceived ease of use and enjoyment had a positive influence on usefulness and attitude. Subjective norm predicted behavior intention. The findings of the study contribute to smart fashion literature and have important implications for smart fashion product developers and marketers, as they offer insights into the important role of technology innovativeness, enjoyment, and subjective norms perceived by consumers in improving attitudes and behavior intentions toward the products. Limitations and future research directions are discussed.

The purpose of this study was to develop protein enriched menu for the aged and running an acceptance test on the protein enriched menu. Four kinds of the menu were developed with emphasis on protein enriched food materials of chicken and beans for menu1, chunggukjang for menu2, pork for menu3, beef and mackerel for menu4. one portion of calorie, polysaccharide, protein and fats for the aged were calculated at 567kcal, 92.8g, 21.3g and 12.6g respectively based on recommended daily allowances for adults. Protein content increased in the menus 1, 2, 3 and 4 were 13.2%, 17.5%, 12.4%, and 13.3%, respectively. In the result of the acceptance test, the cooked rice with black beans and chicken soup of menu1 had significantly the highest acceptance score among the rice and soup groups, respectively (p<0.05). In the side dish, bean curd, cucumber and onion salad in menu1 had relatively higher acceptance scores than the others with significant difference at p<0.05. Overall acceptance of menu 1 had significantly the highest acceptance scores of all. Female showed significantly the higher scores of overall acceptance on menu 2 and 4 than those of male from the t test results of acceptance test.

The purpose of this study was to nut a survey on the seasonal menu and consumer's acceptance test of free meals for the elderly facility in Sungnam Region. The elderly meals of the free lunch meal service were mainly composed of staple food, hot soup, and three kinds of side dishes. Questionare for accentance test was developed based on the seasonal menu including 13 kinds of cooked rices, 43 kinds of soups and 94 kinds of side dishes. The test was run for 104 elderly living and receving the service in the area. Average age of the subjects was 75.9 and 43% was male 57% was female. The 81% and 88% of the subject answered 'yes' on the intake of breakfast and dinner respectively representing high percentages of regular meal habits of the elderly. The cooked rice with black beans had significantly the highest acceptance score among the rice group and soups prepared with chunggukjang and cabbage had higher accentance scores(P<0.05). In the side dish groups, broiled eed, croakers, and various kinds of namuls had relatively higher scores than the others with significant difference at P<0.05.

Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.

쌀의 외관 기호도에 영향을 미치는 몇가지 관련 특성을 검토하고 이들의 상호관계를 구명함으로써 쌀 외관품질의 등급화를 위한 기초자료를 확보하고자 국내에서 주로 재배되고 있는 자포니카 44품종 쌀에 대한 외관기호도와 관련 특성을 조사 및 평가하여 얻어진 결과는 다음과 같다. 1. 쌀의 색기호도는 외관품질(r=-0.897) 및 적색도(r=-0.893)와 유의한 부의 상관을 나타내었다. 2. 외관품질(적색도×황색도)은 색에 의한 쌀 외관의 등급화에 유용하게 활용될 수 있을 것으로 판단되었다. 3. 쌀의 모양에 대한 기호도는 입폭(r=0.527)과 입의 크기(r=0.454)가 유의한 정 상관을 나타내었다. 4. 쌀의 외관에 대한 기호도의 군집분석결과 5개의 그룹으로 분류되었으며 그룹별 품질은 외관품질, 입폭 및 입크기 등에 의해 품질등급화가 가능할 것으로 판단되었다.