• Journal of the Korean Society of Radiology
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• v.15 no.2
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• pp.191-199
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• 2021

The purpose of this research is to analyze the radiation shielding effect of soft magnetic material to confirm the applicability to the military facilities. The soft magnetic material is known to be effective in shielding EMP. If this material is also effective in radiation shielding, it is expected that it has a lot of applicability in military protection. In particular, this material contains boron, so it will be effective in shielding neutrons. In this research, experiments were conducted using Cs-137 and Co-60 sources to check the gamma ray shielding effect. In addition, the Monte Carlo N-Particle(MCNP) modeling was applied to evaluate the gamma ray and neutron shielding effect of a military command tent. As a result, as the soft magnetic thickness increased, the shielding performance improved according the linear attenuation law of gamma ray and neutron. Therefore, this research verified that the application of soft magnetic material for military purposes in radiation shielding would be effective.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1270-1277
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• 2014

This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.