• Korean Architects
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• s.536
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• pp.54-59
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• 2013

• Venture DIGEST
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• s.102
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• pp.60-61
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• 2007

• International Commerce and Information Review
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• v.16 no.3
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• pp.465-486
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• 2014

This paper intends to analyse some legal issues on US-Orange Juice Case. Brazil's WTO challenge is to the methods undertaken by US in calculating antidumping duties in administrative reviews of Brazilian Orange Juice. Panel resulted that conforms with earlier Appellate Body decision outlawing the use of 'weighted average to transaction zeroing. This paper note that panel's stance was driven from 'stability and predictability' within the DSB system. There was a de facto form of stare decisis. However, Panel in US-Orange Juice recognized that Appellate Body decision is wrong about finding zeroing to be violation of the fair comparison requirement of the Article 2.4 of the WTO Anti-Dumping agreement. Zeroing dispute of WTO Anti-Dumping Agreement will be continued that because this matter. Fortunately, the American government announced it would be stop zeroing system of administrative reviews. As result, Carefully, We anticipate that US-Orange Juice's decision is the end of zeroing method on the WTO Anti-Dumping Agreement.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.183-193
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• 2014

This study is conducted to evaluate the effects of gamma irradiation (0.4, 0.6, 0.8, 1 and 1.5 kGy) on the microbiological, physicochemical and sensory qualities of imported oranges during storage at $20^{\circ}C$ for 15 days. Total aerobic bacteria and yeast/mold counts in non-irradiated oranges increase significantly with increasing storage time. Irradiation has effects on the reduction of microorganism of dose-dependent oranges. The vitamin C contents decrease significantly according to dose-dependent manners and storage times after the gamma irradiation. Sensory evaluation decreases according to dose-ependent manners and storage times, excluding the color. The results suggest that gamma irradiation is effective for ensuring the microbiological safety, but the irradiated oranges more than 1 kGy are not good for physicochemical and sensory qualities. Therefore, irradiated samples of 0.4~0.6 kGy are considered as the optimum-dose for maintaining quality.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.214-217
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• 2011

Fumigant, methyl bromide which is used in most countries for plant quarantine, has been designated and under control as ozone depleting substance. For developing alternative chemicals for methyl bromide, many countries have been intensifying their capacity. This study was carried out to investigate the residue patterns of hydrogen cyanide which is commonly used for plant quarantine. Hydrogen cyanide was treated onto the orange, banana, and pineapple at recommended and double doses and then sampling was done at 1 and 3 day after fumigation treatment. Residue of hydrogen cyanide was found safe because average residue levels on orange, banana, and pineapple after 3 days of fumigation treatment were $0.57{\pm}0.05$, $0.21{\pm}0.17$, and $0.41{\pm}0.08$ ppm, which were lower than the MRLs of Korea (5 ppm), Japan (5 ppm), USA (50 ppm), and Canada (25 ppm). Hydrogen cyanide are expected to be used as alternative chemicals for methyl bromide fumigant for orange, banana, and pineapple.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.341-347
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• 1984

In order to provide orange sac for off-season processing of sac-suspended orange juice, orange was processed into intermediate form of orange sac or segment, stored at $20^{\circ}C$ and after 5 months of storage the intermediate product was finally processed into sac-suspended orange juice. Adaptability of various process and packaging was assessed. Pasteurized orange sac and segment could be relatively stable in view of microbiological spoilage during 5 months of storage. Between pasteurization methods of hot fill process and each of in-pouch or in-can process, there is no difference in quality of preliminary processed product during storage and final sac-suspended orange juice. In packaging method, metal can gave the best result and the next was 3 ply (PE/AL/PET) pouch and the last 2 ply (PE/PET) pouch. Storage in segment form was superior to sac storage. Sensory evaluation revealed better scores in final product processed from stored orange sac or segment than in control (initially processed sac-suspended orange juice) except 2 ply packaged sac.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.109-109
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• 2020

꽃차(Flower tea)는 최근 다양한 제품이 개발되고 소비가 확대되는 등 그 산업적 가치가 증대하고 있다. 꽃차의 향기 특성은 우렸을 때 나타나는 색깔 및 인체에서의 생리활성과 더불어 주요한 꽃차 품질결정 요소이다. 본 연구는 꽃차로의 이용이 활발한 국화과 식물 중 구절초(Dendranthema zawadskii var. latilobum), 국화(Chrysanthemum morifolium), 노랑색 및 주황색 마리골드(Tagetes erecta 'Yellow' and 'Orange'), 그리고 캐모마일(Matricaria chamomilla)의 향기 성분특성을 구명하기 위하여 제조된 꽃차를 headspace-solidphase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS)를 이용하여 분리, 동정하였다. 국화과 꽃차로부터 총 117종의 휘발성 성분이 확인되었는데, 각 꽃차 종류별 동정된 휘발성 성분의 개수, 주요 3개 휘발성 성분과 전체 향기성분 peak중 이들이 차지하는 구성비율(%)은 다음과 같았다: 구절초 64종, camphor (31%), α-pinene(14%), camphene(14%); 국화 60종, camphor(15%), chrysantheny acetate(13%), eucalyptol (11%); 마리골드 '옐로우' 53종, 2,4-heptadienal(26%), trans-isocarveol(21%), cis-β-Copaene(18%); 마리골드 '오렌지' 61종, β-caryophyllene(16%), β-ocimene epoxide(12%), β-ocimene(12%); 캐모마일 50종, β-farnesene(63%), nonane(9%), spathulenol(5%). 국화과 꽃차 5종 모두에서 공통적으로 검출된 성분은 β-caryophyllene, α-pinene, β-farnesene 등 10종이었으며 마리골리 '옐로'는 '오렌지'와 주요 향기성분의 조성에서 뚜렷한 차이를 나타내었다. 비록 그 함량은 낮았으나 구절초, 국화, 마리골드 '오렌지', 그리고 캐모마일은 각각 10종, 12종, 3종 및 13종이었다. 마리골드 '엘로'의 경우 검출된 모든 향기성분은 마리골드 '오렌지'나 다른 국화과 식물의 꽃차에서도 검출된 바, 향기 성분이 다양성이 다소 낮게 나타났다.

• Korean Chemical Engineering Research
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• v.55 no.5
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• pp.718-722
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• 2017

We have investigated the photocatalytic activity for the decomposition of methyl orange on the pure $LaCoO_3$ and metal ion doped $LaCoO_3$ perovskite-typeoxides prepared using microwave process. In the case of pure $LaCoO_3$ and cesium ion doped $LaCoO_3$ catalysts, the formation of the perovskite crystalline phase was confirmed regardless of the preparation method. From the results of UV-Vis DRS, the pure $LaCoO_3$ and cesium ion doped $LaCoO_3$ catalysts have the similar absorption spectrum up to visible region. The chemisorbed oxygen plays an important role on the photocatalytic decomposition of methyl orange and the higher the contents of chemisorbed oxygen, the better performance of photocatalyst.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.165-170
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• 1993

The average concentration of Pb in 53 samples of canned orange juice currently sold in Korean market was 0.225 mg/kg, and that of Sn, 40.7 mg/kg. There was no appreciable difference in Pb concentration according to elapsed time after manufacturing, whereas Sn concentration increased 0.66 mg/kg per month. During the storage at room temperature or in refrigerator after opening, the Pb concentration increased slowly, reaching 1.7 to 1.8 times of original concentration, whereas Sn concentration increased by 20% per day, resulting in 3 times of original concentration after 7 days. There were no serious changes in Pb and Sn concentration in storage at room temperature or refrigerator for 3 days, when juice samples were opened and transferred to glass container. It is needed that detailed inspection by undertaken to monitor the contents of heavy metals in canned orange juice, since 18% of samples within recommended distribution period exceeded the legal standard for Pb, and recommended that more attention be paid in handling canned orange juice after opening, in order to avoid the hazard from heavy metals.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.425-430
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• 2005

Relative sweetness of sucralose, an intensive sweetener, to sucrose or fructose in binary model solution and beverage systems was examined. Sensory properties of sucralose solution, orange flavored beverage and sports drink containing sucralose were evaluated at the equi-sweetness to sucrose or fructose. Consumer acceptability tests were performed on orange flavored beverage. Relative sweetness of sucralose to sucrose was 350 and 500 in binary model solution and orange flavored beverage, respectively, while that of sucralose to fructose in sports drink was 550. All the sensory properties, except astringency, of sucralose solution examined were similar to those of sucrose solution. The sensory properties of orange flavored beverage, in which 50% sucrose was replaced with sucralose, were very close, and showed comparable or higher overall acceptability to that containing sucrose only. When fructose was replaced with sucralose in sports drink sour, salty and bitter tastes, metallic flavor, and astringency slightly increased.