본 실험에서는 무전해 도금을 통하여 Pd 및 Pd-Cu 분리막을 제조하여 수소 투과 성능을 분석하였다. 분리막의 지 지체는 α-Al2O3 세라믹 중공사를 사용하였다. Pd-Cu 분리막은 무전해 도금을 실시하였고 Pd-Cu 합금을 만들기 위하여 수소 분위기에서 500°C, 18 h 동안의 열처리 과정을 거쳤다. 그 후, Pd-Cu 분리막은 EDS (Energy Dispersive X-ray Spectroscopy), XRD (X-ray Diffraction) 분석을 통해 합금이 형성된 것을 확인하였다. Pd 및 Pd-Cu 도금층의 두께는 SEM (Scanning Electron Microscope) 분석을 통해 각각 약 3.21, 3.72 μm으로 측정되었다. 수소 투과 성능은 수소 단일 가스, 혼합가스(H2, N2)에서 350~450°C, 1~4 bar의 범위에서 수소 투과 실험을 진행하였다. 수소 단일 가스에서 Pd 및 Pd-Cu 분리막은 450°C, 4 bar에서 최대 54.42, 67.17 ml/cm2⋅min의 flux를 가지며, 혼합가스에서는 450°C, 4 bar의 조건일 때, 각각 1308, 453의 separation factor가 나오는 것을 확인하였다.

This study aimed to replace the imported Chinese complete medium for Lentinula edodes with a newly-developed complete medium that is suitable for export as well. Three media compositions that supported fast mycelium growth and higher density, compared to that in the control, were chosen. Culture in the T13 medium reduced the incubation period for ‘Nongjingo’ by 12 days and for ‘Cham-aram’ by 10 days, compared to that required for the control; in addition, the number of days required for browning was greatly reduced for both varieties. The quantity of each mixed medium was increased according to the composition from the 1st to the 5th cycle by 5.9% for ‘Nongjingo’ and 12.6% for ‘Cham-aram’ in T13, compared to that in the control. A mixed medium comprising oak sawdust + Douglas fir sawdust + corn flour (40:40:20, v/v) was selected as the most suitable complete medium.

In this study, the authors investigated the quality characteristics of convenient rice porridge made from powder (PR) and half-rice (HR) sized freeze-dried cooked rice using Samgwang and Jinsumi rice. The hydration properties of the freeze-dried cooked rice and the color, viscosity, spreadability, and sensory evaluation of porridge were measured. PR showed significantly higher water-binding capacity, solubility, and swelling power than HR for both varieties (p<0.05). As a result of the quality characteristic of the porridge, PR showed significantly higher lightness, redness, yellowness, viscosity, and spreadability than HR (p<0.05). Acceptance testing showed that HR had significantly better results for all acceptance attributes than PR (p<0.05). Jinsumi HR showed better consumer acceptance for taste, texture, and overall acceptability than Samgwang HR (p<0.05). Intensity evaluations of sensory properties revealed that the Samgwang PR was more spreadable but was less chewy than Samgwang HR. Furthermore, Jinsumi HR had higher transparency, greater spreadability, and a better cooked-rice odor and savory taste than Samgwang HR (p<0.05). These results confirm that convenient porridges can be produced using freezedried cooked rice.