The extensive design effort for KSTAR has been focused on two major aspects of the KSTAR project mission - steady-state-operation capability and advanced tokamak physics. The steady state aspect of the mission is reflected in the choice of superconducting magnets, provision of actively cooled in-vessel components, and long pulse current drive and heating systems. The advanced tokamak aspect of the mission is incorporated in the design features associated with flexible plasma shaping, double null divertor and passive stabilizers, internal control coils and a comprehensive set of diagnostics. Substantial progress in engineering has been made on superconducting magnets, the vacuum vessel, plasma facing components and power supplies. The new KSTAR experimental facility with cryogenic system and deionized water cooling and main power systems has been designed, and the construction work is under way for completion in 2004.

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Gamma irradiation was used to reduce the N-nitrosamines and residual nitrite in model system sausage during storage. Aerobic or vacuum packaged sausage was irradiated at 0, 5, 10, 20, and 30 kGy. The residual nitrite levels were significantly reduced by gamma irradiation, and, in vacuum packaging, the reduction was dose dependent. The N-nitrosodimethylamine of the sausage irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 kGy was needed in vacuum packaging. The N-nitrosopyrrolidine reduction was found at 20 and 30 kGyirradiation. Results indicated that high dose irradiation ( > 10 kGy) was needed to reduce the carcinogenic Nnitrosamine and nitrite levels in pork sausage during storage.

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The effects of gamma radiation on sensory quality, microbial population, and chemical properties of salted and fermented squid were investigated. Squid (Todarodes pacificus) was sliced, washed, and then salted with 5, 10, and 20% (wt/wt) sodium chloride. Salted squid was irradiated with dosages of 0, 2.5, 5.0, and 10 kGy of gamma radiation and fermented at 15 degrees C for 50 days. Proximate composition, salinity, water activity, sensory evaluation, and total microbiological populations were examined. Chemical analyses providing information on degree of fermentation, such as amino nitrogen (AN), volatile basic nitrogen (VBN), trimethylamine (TMA), and hypoxanthine (Hx) were also conducted. Irradiated squid was not different in proximate composition, salinity, and water activity from nonirradiated squid. Sensory evaluation scores, total bacteria populations, and pH values were variable depending on salt concentration and irradiation dose. During fermentation, AN, VBN, TMA, and Hx contents increased rapidly as the salt concentration and irradiation dose decreased. Specifically, these chemical compounds of salted and fermented squid prepared with 10% salt and 10 kGy of gamma radiation maintained the appropriate level of fermentation. The present results showed that the combination of low salt concentration (10%) and gamma radiation was effective in processing salted and fermented squid and extending its shelf life compared to control (20% of salt) without adding any food additives.

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