• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.1
• /
• pp.75-87
• /
• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.4
• /
• pp.449-455
• /
• 2019

The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (L-value) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.

• Journal of Aquaculture
• /
• v.9 no.2
• /
• pp.159-166
• /
• 1996

A feeding experiment was conducted using juvenile Korean rockfish (Sebastes schlegeli) to evaluate supplemental vitamin premix in a test diet containing fish meal as protein source for nutritional study. Four vitamin premixes were prepared by adjusting different quantity and combination of vitamins. Each vitamin premix contained (mg/kg diet) : premix-1 : ascorbic acid, 2666 ; a-tocopheryl acetate, 417 ; thiamin, 60 ; riboflavin, 200 ; pyridoxine, 40 ; niacin, 800 ; Ca-D-pantothenate, 280 ; myo-inositol, 4000 ; D-biotin, 6 ; folic acid, 15 ; p-amino-benjoic acid, 400 ; mennadione, 40 ; A, 16 ; $D_3$, 0.1 ; choline chloride, 8000 ; cyanocobalamin, 0.09 ; premix-2 : ascorbic acid, 270 ; a-tocopheryl acetate, 189 ; thiamin, 13.5 ; riboflavin,, 27 ; pyridoxine, 13.5 ; niacin, 135 ; Ca-D-pantothenate, 135 ; myo-inositol, 135 ; D-biotin, 1. 4 : folic acid, 4.9 ; mennadione, 5.4 : A, 5.4 ; $D_3$, 2.2 ; choline chloride, 3000 ; cyanocobalamin, 0.05 ; premix-3 : ascorbic acid, 570 ; a-tocopheryl acetate, 107 ; thiamin, 20 ; riboflavin, 14.3 ; pyridoxine, 14.3 ; niacin, 71,3 ; Ca-D-pantothenate, 57 ; myo-inositol, 456 ; D-biotin, 0.7 ; folic acid, 2.9 ; p-aminobenjoic acid, 285 ; mennadione, 5.7 ; A, 5.7 ; $D_3$, 1.1 ; choline chloride, 1500 ; cyanocobalamin, 0.03 ; premix-4 : ascorbic acid, 190 : a-tocopheryl acetate, 36 ; thiamin, 6.7 ; riboflavin, 4.8 ; pyridoxine, 4.8 ; niacin, 23.8 ; Ca-D-pantothenate, 19 ; myo-inositol, 152 ; D-biotin,0.2 ; folic acid, 1 ; p-aminobenjoic acid, 95 ; mennadione, 1.9 ; A, 1.9 ; $D_3$, 0.4 ; choline chloride, 500 ; cyanocobalamin, 0.01. Triplicate groups of the 50 fish averaging 4.25 g were fed one of four isoproteic ($47\%$) and isolipidic ($9\%$) experimental diets to satiation twice a day for 10 weeks. Weight gain, feed efficiency and protein retention in fish fed the diet with vitamin premix-1 were significantly higher than those in fish fed the other diets (P<0.05). Moisture, protein and lipid contents of muscle and whole body were not affected by different dietary vitamin premix (P>0,05). These results indicate that premix-1 can be used to adequate supplemental vitamin premix in test diet containing fish meal as protein source for juvenile Korean rockfish.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.4
• /
• pp.509-519
• /
• 2011

The purpose of this study was to investigate the use behavior and satisfaction of home-baking premix products. A total of 275 questionnaires were completed and statistically analyzed by the SPSS 14.0 package. The reasons for home-baking were : fun(33.8%), quality time with the family(33.8%), and distrust in foodstuffs(13.5%). The respondents(38.9%) used home-baking premix products 2~3 times per year. And the respondents purchased home-baking premix products primarily for snack foods(83.3%). Among the selection attributes of home-baking premix products, the respondents considered the importance of 'sanitation'(m=4.16) a top priority, followed by 'taste'(m=4.15), 'ease of use'(m=4.12), 'detailed instructions' (m=4.05), 'quality of raw materials'(m=4.04), and 'origin'(m=3.91). However, in the case of satisfaction, 'ease of use' (m=3.81) was the most satisfying aspect, followed by 'detailed instructions'(m=3.67), 'sanitation'(m=3.56) and 'manufacturer' (m=3.48). According to importance-performance analysis(IPA), 'quality of raw materials' and 'origin', which were selection attributes, should be quickly improved. Also, 'taste', 'ease of use', 'detailed instructions' and 'sanitation' should be maintained. This survey found that the satisfaction levels for home-baking premix product selection attributes had a significant influence on overall satisfaction($F$=7.91, $p$ <0.001). In particular taste(${\beta}$=0.32, $t$=3.53, $p$ <0.001) had a meaningful effect on overall satisfaction. In addition, the satisfaction levels for home-baking premix product selection attributes affected repurchase intention($F$=8.61, $p$ <0.001).

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

• Journal of the Korean Society of Combustion
• /
• v.9 no.4
• /
• pp.22-27
• /
• 2004

Lean premix combustion is a best method in low $NO_x$ gas turbine combustor and we must know the characteristics of NO emission in high temperature and pressure condition in premix flame. Numerical analysis was performed to investigate the NO emission characteristics by adopting a counterflow as a model problem using detailed chemical kinetics. Methane $(CH_4)$ was used as a test fuel which is the main fuel of natural gas. The tested parameters were stretch rate, equivalence ratio, initial temperature, and pressure in premix flame. Results showed that NO emission was high in low stretch rate, near stoichiometric equivalence ratio, high initial temperature, and high pressure. Also, the pressure effect was sensitive in high temperature condition.

• Journal of the Korean Society of Combustion
• /
• v.11 no.2
• /
• pp.22-27
• /
• 2006

This experimental study has been mainly motivated to obtain generally applicable design correlation for the front mixing premix combustor. The design concept of the front mixing premix combustor is to minimize thermal $NO_x$ and prompt $NO_x$ formation by maintaining low peak flame temperature, and nearly uniform flame temperature through rapid mixing process near the ignition point. The present experimental results clearly indicate that the front mixing premix combustor yields the $NO_x$ level lower than 43 ppm $NO_x$ emissions and the nearly uniform temperature distribution.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.31 no.2
• /
• pp.245-251
• /
• 1998

A 10-week feeding experiment was conducted to determine the influence of several minerals from dietary mineral premix on growth and body composition in juvenile Korean rockfish. Three replicate groups of fish Initially averaging 4.2 g were fed one of the ten experimental diets. Korean rockfish muscle and casein as protein sources were used in the basal diet, and deleted one of each mineral (P, Ca, Zn, Mg, Fe, K, Mn, Se or all) in the control mineral premix, Weight gain, feed efficiency and nutrient retention in fish fed the diet not containing mineral premix were significantly lower than those in fish fed other diets (P<0.01). Weight gain in fish fed the diets deleted each mineral (P, Ca, Zn, Hg, Fe, K, Mn or Se) was lower than that of control diet (P<0.01), Feed efficiency and protein retention in fish fed the diets deleted each of P, Ca, Zn or Mn were lower than those ot control diet (P<0.01). Daily feed intake and lipid retention were not affected by dietary mineral premixes ( P>0.01). Proximate analysis and mineral contents in the whole body, muscle, liver or bone of fish fed the diets deleted each mineral were not different to control diet ( P>0.01). The data obtained in this study indicate that each of the P, Ca, Zn, Mg, Fe, K, Mn or Se is essential for normal growth of Korean rockfish.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2019.05a
• /
• pp.143-144
• /
• 2019

This study introduces the production and construction of building interior and exterior materials using UHPC for premix type room temperature curing developed through advance research and development.

• Proceedings of the Korean Society of Propulsion Engineers Conference
• /
• 1997.04a
• /
• pp.215-220
• /
• 1997

본 연구는 추진제 연소관 내부에 도포 되는 내열재 라이닝 공정을 최적화하기 위해 라이너 Premix 반응성을 실험하고 그결과를 토대로 Premix 저장조건을 설정하였다. HX-계열의 Bonding agent를 사용하는 LH-2, LH-5, LH-6 라이너를 선택하여 각각 20, 30, $40^{\circ}C$하에서 5주간 저장후 경화제와 경화촉매를 주입하고 초기점도를 측정하여 반응성을 예측하였다. 그 결과 Bonding agent로 HX-868을 사용하는 LH-5, LH-6 라이너가 HX-752를 사용하는 LH-2보다 반응성이 빠르며, 경화제와 경화촉매로 DDI와 T-12를 사용하는 LH-5 라이너가 IPDI와 $Fe(AA)_3$를 사용하는 LH-6 라이너 보다 반응성이 빠르게 나타났다. 이러한 저장온도와 기간에 따른 반응성을 토대로 공정 적용시 급격한 점도 상승에 의한 작업의 불안정성을 피하기 위해 일정 점도를 초과하지 않는 라이너 Premix 저장조건을 설정하였고, 향후에는 Bonding agent로. HX-868을 사용하는 LH-5, LH-6 라이너는 보다 공정성이 양호한 HX-752로 바꾸어 주는 것이 바람직 할 것이다.