• 베이커리
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• no.4 s.345
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• pp.54-57
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• 1997

• 베이커리
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• no.6 s.455
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• pp.135-137
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• 2006

지난 5월 10일부터 11일까지 이틀 동안 (주)베이크플러스 주최로 베이크마크사 독일빵 프리믹스 세미나가 열렸다. 이날 세미나에서는 프리믹스를 다양한 방법으로 응용한 독일빵과 월드컵 승리를 기원하는 축구공 모양의 빵을 선보였다.

• 베이커리
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• no.12 s.413
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• pp.145-149
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• 2002

(주)유니온무역상사는 지난 10월 28일을 시작, 각 프랜차이즈 업체를 대상으로 퓨라토스사의 케이크 및 각종 프리믹스 제품을 이용한 세미나를 개최했다. 이번 세미나는 퓨라토스사의 케이크 전문 데몬스트레이터인 버나드 힐러트(Bernard Hilleart)씨가 실연 강사로 나섰다.

• Journal of the Korea Institute of Building Construction
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• v.9 no.5
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• pp.127-133
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• 2009

It is important to increase the strength of binders in order to enhance the strength of concrete. However, when the mineral admixture used for high strength concrete is incorporated individually, its dispersibility decreases due to the phenomenon of compaction, which reduces its fluidity and results in insufficient strength being created. To solve this problem, we can pre-mix each binder in advance to disperse a mineral admixture among binders, which will strengthen the fluidity and strength of concrete. Therefore, this study analyzed the properties of high strength concrete depending on the mix method used, to determine the effect of pre-mix cements ranging from W/B 15 to 35%. It was found that the fluidity of pre-mix increased to a level higher than that of individual mix due to its dispersion and ball bearing effect. The air content was slightly decreased from the result of individual mix due to the micro filler effect, which causes fine particles of silica-fume to fill the voids among cement particles, while the setting time of pre-mix was shorter than that of individual mix, because enhanced dispersion of pre-mix affects hydration heat time. The compressive strength of pre-mix increased due to the phenomenon of compaction of gap structure, and the variation of coefficient decreased by 1.69% on average in strength variation.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.430-436
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• 2009

A component of pine bark extract, pitamin, is known as an antioxidant and antimicrobial agent that exerts a variety of physiological effects; this compound has also been used widely in human beings. A 35-day trial was conducted to determine the influence of dietary pitamin premix via a sensory evaluation and evaluations of the TBARS, and meat quality in broiler chicken. We used 4 treatments groups: Control, Antibiotics, Pitamin premix 0.1%, and Pitamin premix 0.2%. The amino acid and protein contents in chicken breast muscle did not differ among the treatment groups. The pH of broilers fed on diets containing pitamin premix was lower (p<0.05) than broilers fed on the control and antibiotics diets, whereas the WHC was significantly higher in chicken breast muscles fed on the diet containing pitamin premix compared to the control and antibiotics groups (p<0.05). The TBARS is intended to be increased during the storage period (in days), and was significantly lower (p<0.05) in the chicken thigh muscles with skin from broilers fed on the diet containing the pitamin premix as compared to the control and antibiotics group (p<0.05). The sensory evaluation of boiled chicken, with the exception of the antibiotics group, revealed significantly better results from chickens fed on diets containing pitamin premix than the control group (p<0.05). These results suggest that dietary pitamin premix may improve the shelf life, flavor, taste, and meat quality in broiler chicken.

• Journal of Animal Science and Technology
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• v.45 no.4
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• pp.543-550
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• 2003

Two experiments were conducted to determine the effects of deletion of vitamin and trace mineral premixes on growth, feed efficiency, backfat thickness, hemoglobin content, muscle vitamin E content, and fecal, serum and muscle trace mineral contents in finishing pigs raised under two different housing conditions. In Exp. 1, three pens (or experimental units) of five pigs each (average weight $\pm$ s.e., 70 $\pm$ 0.5 kg) were assigned to a control diet (with vitamin and trace mineral premixes) or diets with 50 or 100% of the premixes deleted. Pigs were fed to market weight under sub-optimal housing conditions with sawdust-covered concrete floor and no electrical ventilation. In Exp. 2, three pens of four pigs each (average weight $\pm$ s.e., 56 $\pm$ 1.1 kg) were assigned to a control (with vitamin and trace mineral premixes), Diet-P (100% of the premixes deleted) or Diet-P+E (Diet-P plus 100 mg $\alpha$-tocopherol acetate/kg diet fed for the last 2 wk before slaughter). Pigs were fed to market weight under optimal housing conditions with 70%-slatted concrete floor, electrical ventilation and temperature control. No significant differences were found in average daily gain (ADG), average daily feed intake (ADFI), and gain/feed among treatments in both experiments, but in Exp. 2 done with younger pigs, ADG and ADFI tended to be higher in the control group than in pigs fed diet without premixes. Hemoglobin content, hematocrit and red blood cell count were not influenced by the deletion of premixes. Backfat thickness was not different among treatments. Fecal Mn (twofold) and Zn (threefold) contents were higher in the control than in pigs fed diets without the premixes. Serum trace mineral contents were not influenced by diets. $\alpha$-Tocopherol content in gluteus maxima was decreased (P< 0.01) by deleting the dietary premixes, but increased to the level higher than the control by adding 100 mg $\alpha$-tocopheryl acetate/kg diet fed for the last 2 wk before slaughter. Results indicate that: 1) supplementary vitamins and trace minerals may not be necessary for optimum growth in finishing pigs, and 2) deletion of the dietary premixes reduces muscle vitamin E content, but the reduced content can be reversed by adding $\alpha$- tocopherol to diets fed for the last 2 wk before slaughter. The deletion may help to alleviate the environmental load of certain minerals from manure.

• 베이커리
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• no.2 s.355
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• pp.108-111
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• 1998

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.569-572
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• 2008

This study carried out to evaluate the quality deviation according to Premixed and Non-Premixed cement for normal and high strength concrete using blast furnace slag and fly ash. The results of experiment are founded that concrete using premixed cement have more performance than non-premixed cement at a point of view for the quality deviations both strength and Chloride ion diffusion. Therefore, it is desirable that premixed cement should be used to decrease strength deviation in high strength concrete and durability deviation in normal strength concrete.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.765-768
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• 2008

The prevent methods of Alkali-Silica Reaction (ASR) are studying after the failure cases by ASR were reported in Korea. When ASR failure is causing to the step of maintenance, the available repair methods were rarely studied in the World. In this study, premixed fly ash cement was applied to prevent ASR in the concrete pavement. The ratio of fly ash and cement is 20 percent and 80 percent by weight of total cementious material. The construction performance of premixed fly ash cementious concrete pavement was studied that the application is verify to performance collected data during the constructing in the field. The freeze-thaw test was studied to verify durability of the premixed fly ash cementious material made specimen in the laboratory. The results show that construction performance and durability are well condition in this test section and freeze-thaw test.

• Food Engineering Progress
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• v.15 no.4
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• pp.311-317
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• 2011

Rice bread premix was prepared from rice flour and vital wheat gluten, and the changes in the premix properties were studied during storage at 5, 25 and $35^{\circ}C$ for 4 months. Optimum level of 14-17% vital gluten could be added to the rice bread premix. The pH, sedimentation value, and Pelshenke value of the rice bread premix decreased with increasing storage period, whereas water retention capacity (WRC) and alkaline water retention capacity (AWRC) increased with increasing storage temperature. Mixograph peak time increased with increasing storage temperature. Rapid Visco Analyser (RVA) peak viscosity and setback values increased with increasing storage temperature and period. Decreased loaf volume was observed at the rice bread prepared from the premix during storage, especially at higher temperatures. Crumb hardness of the rice bread prepared from the premix increased during 4-month storage period.