• Korean Journal of Poultry Science
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• v.10 no.2
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• pp.97-101
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• 1983

A study was conducted to investigate possibility of utilizing dried citrus peel (DCP) as an ingridient of broiler diets. Fresh citrus peels were collected from a citrus processing plant, and were sun-dried and ground. Both chemical analyses and a feeding trial were carried out. DCP was analyzed for proximate nutrients, amino acids and some minerals. In the feeding trial, a total of 192 day-old female broiler chicks of Manor strain was divided into 16 groups of 12 birds each. Each group was fed one of the 4 different levels(0, 2, 4 and 6%) of DCP replacing an equivalent amount of wheat bran in the diet with 4 replications for 6 weeks. Body weight gain, feed intake and feed efficiency of broilers fed different levels of DCP showed no significant differences among treatments. Immediately after termination of the feeding trial, cach bird was examined for shank color using Roche's Egg Yolk Color Fan. Shank color index of birds increased consistently (P＜0.05) as the level of DCP fed increased, indicating that DCP can be used as a source of pigments. It was concluded from the results that DCP could be used up to 6% in place of wheat bran in broiler diets without adverse effects.

• Food Science and Preservation
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• v.15 no.5
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• pp.656-661
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• 2008

basic formulation. Moisture content of 13.72%, crude protein 5.22%, crude lipid 1.31%, crud ash 1.94%, respectively. The pH of yellow layer cake decreased with increasing mandarin powder concentrations. In color values, with increase of mandarin powder concentration. The volume decreased with increasing mandarin powder concentration. The weights of yellow layer cake increased with increasing mandarin powder concentration. L value and a value decreased with increasing mandarin powder concentration in the crumb. b value increased with increasing mandarin powder concentration. The baking loss rate decreased with increasing mandarin powder. In the texture hardness, gumminess, chewiness and adhesiveness of yellow layer cakes significantly increased with increasing mandarin powder concentration. springiness and cohesiveness of yellow layer cakes significantly decreased. In the results of sensory evaluation, when compared to the control, the bread added to 9% of mandarin powder was superior to in color and flavor, while was similar to texture and taste.

• Korean Journal of Poultry Science
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• v.11 no.2
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• pp.93-98
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• 1984

Four different silages were prepared out of citrus peel with or without supplementation with wheat bran and/or urea. Proximate nutrients and volatile fatty acids were analysed on the silages, both fresh and dried. All silages were dried and ground, and were compared with dried citrus peel (not ensiled) and wheat bran in a folding trial. A total of 360 male chicks of Maniker broiler strain was divided into and assigned to 6 treatments with 5 replications. Each experimental diet included each of 6 test material at the level of 6% and the feeding trial lasted 8 weeks, after which a metabolism trial was conducted. Results obtained were summarized as follows. 1. Ensiling increased protein content of the citrus peel on the dry matter basis and supplementing the silage material with wheat bran and/or urea further increased protein contents of the silages. 2. Adding wheat bran and/or urea to silage material also increased volatile fatty acid contents of the silages. After drying organic acid contents of the silages were reduced and there were no differences in organic acid contents of the dried citrus peel silages, differently treated, 3, Broilers fed dried citrus peel and those fed dried citrus peel silages gained numerically less weight than those fed wheat bran. But there were no significant differences in body weight gain, feed intake and feed efficiency among different treatments 4. There were no significant differences in nutrient utilizability, nitrogen retention and metabnlizable energy contents among treatments. It could be concluded that ensiling is an effective way of storing citrus peel and dried citrus peel silage could be used in broiler diets up to 6% without adverse effects.

• Food Science and Preservation
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• v.15 no.5
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• pp.662-668
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• 2008

This study investigated the quality of pound cake prepared with various concentrations of mandarin powder. Pound cake was prepared by addition of 0, 5, 10, 15 and 20% (all w/v) powder to the flour of the basic formulation. The weight of pound cake increased with rising powder concentration. The volume and baking loss decreased with increases in powder. The pH of pound cake decreased with increasing powder concentration. With rising powder concentration, the L value of the crumb decreased but the a and b values increased. The texture, hardness, gumminess, chewiness, and adhesiveness of pound cake significantly increased with increasing powder concentration, but the springiness and cohesiveness significantly decreased. In sensory evaluation, when compared to control, pound cake with 10% (w/v) mandarin powder was superior in taste, flavor, and overall preference.

• Proceedings of the Korea Society of Costume Conference
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• 2004.05a
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• pp.64-64
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• 2004

온주밀감은 제주도에서 재배면적 비율이 아주 높아 매년 많은 량이 생산되며 많은 과피 들이 폐기 처리되고 있다. 본 연구는 제주도의 상징이며 변색방법이 간편하고 폐자원을 활용할 수 있는 천연염재로서 온주밀감 과피에서 염료를 추출하여 염 액의 농도, 염색온도, 염색시간, 염색횟수를 변인으로하여 면, 모, 견, 나일론직물에 염색 한 후 표면색과 염색성을 검토하였다. (중략)

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.223-229
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• 1997

This study was undertaken in order to elucidate the elimination of fenitrothion residues during the dietary fiber and bioflavonoid preparations from mandarin orange peels. Dietary fibers were prepared from contaminated mandarin orange peels through homogenization, enzyme treatment, ethanol precipitation, acetone washing and air drying, at the yields of 17.4% total dietary fiber, 13.1% insoluble dietary fiber and 1.7% soluble dietary fiber. The removal rate of fenitrothion residues at 13 and 0.5 ppm levels in orange peels was 98.4% and 91.9% in total dietary fiber, 99.7% and 97.1% in insoluble dietary fiber, 100% and 99.6% in soluble dietary fiber, respectively. When bioflavonoid was prepared from contaminated mandarin orange peels through homogenization, soaking, ethanol precipitation, hexane and butanol extractions, the removal rate of fenitrothion residues was 92.7% in intermediate extract and 100% in final extract.

• Journal of Life Science
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• v.21 no.5
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• pp.739-745
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• 2011

The purpose of this study was to characterize the aroma of green tea blended with dried citrus fruits containing peeler. Whether middle or low grade green tea is consumed does not have an influence on health benefits, but it does havean influence on flavor. Therefore, two kinds of citrus fruits (mandarin orange and citron) were used to infuse the teas with aromatic flavors. This process turned unflavored tea into special tea with a good color and preferable flavor. Aroma compounds were extracted by SDE method. The concentrated aroma extracts were analyzed and identified by GC and GC-MS. The main aroma components of the green tea blended with mandarin orange were limonene (72.18%), (Z)-ocimene (8.29%), phenyl acetaldehyde (6.15%), ${\gamma}$-terpinene (5.14%), ${\beta}$-elemene (1.80%) and linalool (1.00%). The main aroma components of the green tea blended with citron were limonene (71.74%), ${\gamma}$-terpinene (9.76%), (Z)-ocimene (5.38%), (E)-ocimene (4.36%), linalool (1.00%) and ${\beta}$-mycrene (0.87%). The aromas of green tea blended with dried citrus fruits were mainly mono - and sesquiterpenic compounds.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.614-618
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• 1991

To investigate the efficacy of grapefruit seed extract (GFSE) in the preservation of Satsuma mandarin, the citrus fruits were treated with 0 (control, only wash), 100 ppm and 250 ppm, dried and stored for 8 weeks at $15{\sim}20^{\circ}C$ and 60% RH. While 80% of the control fruits were contaminated and decayed by Penicillium sp., forming the the greenish blue spores, 27% of 100 ppm GFSE-treated fruits were contaminated and decayed and only 13% of 250 ppm GFSE-treated fruits were contaminated and decayed and only 13% of 250 ppm GFSE-treated samples were contaminated and not decayed by the fungi. GFSE showed marded inhibitory action against Penicillium sp. which was related to the decay of the citrus fruits in vitro experiments. Fungal growth was completely controlled through use of 500 ppm and the recommended range of GFSE to preserve the citrus fruits was $250{\sim}500ppm$. Transmission electron microscopic examination showed the fungal conidiospores the function of which was destroyed by dipping into GFSE.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1998.05a
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• pp.131-139
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• 1998

여름철 고온기를 지나는 하우스 밀감은 착색이 되기 전에 과육이 선숙되는데, 일반적으로 착색은 고온에 의해 지연된다(Goldschmidt, 1988). 소비자들은 충분히 착색되지 않고 녹색을 띤 밀감은 성숙이 안된 것으로 생각하고 있기 때문에 수확 후 에테폰 처리에 의해 착색을 촉진시키고 있으나(Jimenez-Cuesta 등, 1983) 과경부의 꼭지가 쉽게 건조되고 짙은 오렌지색으로 발색되지 않고 연한 노란 색으로 되어 상품성이 높지 못하다. (중략)

• Korean Journal of Agricultural Science
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• v.8 no.1
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• pp.108-116
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• 1981

A study was carried out to get the basic information about the brewing of spirit vineger from medium containing mandarin orange peel, and the results obtained were as follows. 1. The yield of peel to fruit was 29.0%. 2. The optimum concentration of peel extract for the acetic acid fermentation medium was about 25%. 3. Acetic fermentation was inhibited when the peel extract content of medium was over 70%. Also the maximum acidity of the medium which contained 90% of peel extract was declined up to 1% comparing to the medium contained 25% of peel extract. 4. In the acetic acid fermentation of medium containing 25% of orange peel extract under the aerobic condition, the average rate of acetic acid production was 0.062g/100ml. hr. and the rate of acetic acid production in log phase was 0.15g/100ml. hr. also the yield of product based on acetification was 91.4% 5. Oxalate, pyruvate, malate was detected in acetic acid fermentation medium. 6. The quality of vineger made from medium containing 25% of orange peel extract was good.