• Food Quality and Culture
• /
• v.2 no.1
• /
• pp.37-42
• /
• 2008

This research examined the quality characteristics of orange sauce samples prepared with different sugar contents in order to create a standardized recipe.In the foodservice industry, attempts have been made to make superior sauces, often resulting in error. In this study, different sugar contents were examined for orange sauce to determine why varied results occur during its preparation as well as the best methodology for preparing orange sauce. Quality characteristics such as color differences, spreadability, and pH were analyzed, as well as sensory evaluations of taste, texture, color and overall acceptability. The pH values of the orange sauce samples ranged from 3.6 to 3.63 and after the initial simmering of ingredients, the weight reduction rates of the sauces were 88, 75, 64, 63, and 64% for sugar contents of 200, 300, 400, 500, and 600 g respectively. Hunter's color L, a, and b values of the samples changed according to the sugar contents after simmering (1st sauce). The L and b values showed similar patterns, where increasing sugar content resulted in higher values; however, in the 2nd sauce, the pattern was reversed. This indicates that the color of the sauce was affected by sugar caramelization during the reduction process; however, the final color was modified by the additions of mayonnaise and butter as well as by aeration. In the sensory evaluation the sample containing 30% sugar (500 g) had significantly higher acceptability scores (p<0.05) for color, mouth feel, appearance, taste, and overall acceptability. Finally, the optimal ingredient ratios of the standardized orange sauce recipe were determine as: 48% total liquid consisting of orange juice and mandarin and orange fruit; 30% sugar; 10% mayonnaise and 11% butter.

• Analytical Science and Technology
• /
• v.26 no.6
• /
• pp.353-356
• /
• 2013

A method on the determination of caffeine in beverage with acridiene orange-${\beta}$-cyclodextrin (CD) inclusion complex was developed. The conditions such as pH of the sample solution and concentration of acridine orange and ${\beta}$-CD were optimized to 12.0(${\pm}0.5$), $1.9{\times}10^{-6}M$ and $1.25{\times}10^{-3}M$, respectively. Under these optimum conditions, the calibration curve of caffeine was obtained over concentration range of $5{\times}10^{-5}{\sim}1.1{\times}10^{-3}M$. The detection limit was $1.0{\times}10^{-5}M$. The relative errors(%) in beverage samples were less than 5.0%.

• Journal of Korean Society for Atmospheric Environment
• /
• v.20 no.6
• /
• pp.793-801
• /
• 2004

A passive sampler has been developed for measuring formaldehyde in air using methyl yellow and methyl orange indicator. It is based on the color change of the TLC plate on reaction with formaldehyde. TLC plates impregnated with three kinds of solutions containing methyl orange, methyl yellow, mixing of methyl yellow and methyl orange were shown rectilinear response to formaldehyde concentration at constant exposure time. The color change of impregnated TLC plate with criteria air pollution, such as NO$_2$, SO$_2$, CO, $O_3$ was investigated. The color change of TLC plate with $O_3$ is larger than other gases.

• Korean Journal of Materials Research
• /
• v.21 no.11
• /
• pp.611-616
• /
• 2011

Red-orange phosphors $Gd_{1-x}PO_4:{Eu_x}^{3+}$ (x = 0, 0.05, 0.10, 0.15, 0.20) were synthesized with changing the concentration of $Eu^{3+}$ ions using a solid-state reaction method. The crystal structures, surface morphology, and optical properties of the ceramic phosphors were investigated using X-ray diffraction (XRD), scanning electron microscopy (SEM), and photoluminescence (PL) spectrophotometry. The XRD results were in accordance with JCPDS (32-0386), and the crystal structures of all the red-orange phosphors were found to be a monoclinic system. The SEM results showed that the size of grains increases and then decreases as the concentration of $Eu^{3+}$ ionincreases. As for the PL properties, all of the ceramic phosphors, irrespective of $Eu^{3+}$ ion concentration, had orange and red emissions peaks at 594 nm and 613 nm, respectively. The maximum excitation and emission spectra were observed at 0.10 mol of $Eu^{3+}$ ion concentration, just like the grain size. An orange color stronger than the red means that $^5D_0{\rightarrow}^7F_1$ (magnetic dipole transition) is dominant over the $^5D_0{\rightarrow}^7F_2$ (electric dipole transition), and $Eu^{3+}$ is located at the center of the inversion symmetry. These properties contrasted with those of a red phosphor $Y_{1-x}PO_4:{Eu_x}^{3+}$, which has a tetragonal system. Therefore, we confirm that the crystal structure of the host material has a major effect on the resulting color.

• Korean Journal Plant Pathology
• /
• v.13 no.2
• /
• pp.129-131
• /
• 1997

Occurrence of brown rot was observed on imported orange fruits, and irregular brown spots were appeared as an intial symptom. White colored mycelia were developed rapidly on the surface of the fruits under the humid condition and resulted in rotting of the fruits. The causal organism of brown rot of orange was identified as Phytophthora citrophthora. Most sporangia were nondeciduous, papillate, ovoid, and measured 25.5~51.5$\times$17.9~34.7 ${\mu}{\textrm}{m}$ in size. P. citrophtora was pathogenic on Satsuma mandarin as well as orange. Symptoms were produced 3~7 days after artificial inoculation of sporangia and mycelia mixture on the fruits of orange and Satsuma mandarin, which were similar to those on the naturally infected fruits.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.26 no.7
• /
• pp.970-981
• /
• 2002

The purpose of the study is to clarify orange image in the modern fashion. So kinds of costume sample being visual power in orange have been selected from photographs in fashion magazines and divided into the tones : mist(Vp, Lgr, L), bright(P, B), vivid(S, V, Dp). The study was measured by using 27 semantic differential hi-polar scales. The subjects were 50 female students majoring in clothing and textiles, The data was analyzed using the statistical SPSS package. The data were collected using self-administred questionnaires and analyzed by Cronbach $\alpha$, Factor analysis, MDS, ANOVA Sheff test and Regression analysis. The major findings of this research were as follows. 1. Factor analysis has extracted 4 factors of orange image in the fashion. These factor are Attractiveness, Audacity, Hardness and Softness, Cuteness. 2. There were significant difference in visual evaluation of tones. 3. The discrimination among tones was related to cuteness and weight of orange. 4. The image effect on Preference, Buying needs, Pleasant and Riches was consist of complicated sensibility.

• Food Science and Preservation
• /
• v.23 no.1
• /
• pp.63-73
• /
• 2016

The volatile flavor components of the fruit pulp and peel of orange (Citrus sinensis) and grapefruit (Citrus paradisi) were extracted by simultaneous distillation-extraction (SDE) using a solvent mixture of n-pentane and diethyl ether (1:1, v/v) and analyzed by gas chromatography-mass spectrometry (GC-MS). The total volatile flavor contents in the pulp and peel of orange were 120.55 and 4,510.81 mg/kg, respectively, while those in the pulp and peel of grapefruit were 195.60 and 4,223.68 mg/kg, respectively. The monoterpene limonene was identified as the major voltile flavor compound in both orange and grapefruit, exhibiting contents of 65.32 and 3,008.10 mg/kg in the pulp and peel of orange, respectively, and 105.00 and 1,870.24 mg/kg in the pulp and peel of grapefruit, respectively. Limonene, sabinene, ${\alpha}$-pinene, ${\beta}$-myrcene, linalool, (Z)-limonene oxide, and (E)-limonene oxide were the main volatile flavor components of both orange and grapefruit. The distinctive component of orange was valencene, while grapefruit contained (E)-caryophyllene and nootkatone. $\delta$-3-Carene, ${\alpha}$-terpinolene, borneol, citronellyl acetate, piperitone, and ${\beta}$-copaene were detected in orange but not in grapefruit. Conversely, grapefruit contained ${\beta}$-pinene, ${\alpha}$-terpinyl acetate, bicyclogermacrene, nootkatol, ${\beta}$-cubebene, and sesquisabinene, while orange did not. Phenylacetaldehyde, camphor, limona ketone and (Z)-caryophyllene were identified in the pulp of both fruits, while ${\alpha}$-thujene, citronellal, citronellol, ${\alpha}$-sinensal, ${\gamma}$-muurolene and germacrene D were detected in the peel of both fresh fruit samples.

• Kyungpook Mathematical Journal
• /
• v.19 no.1
• /
• pp.3-7
• /
• 1979

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

• Journal of Food Hygiene and Safety
• /
• v.39 no.3
• /
• pp.273-280
• /
• 2024

In this study, the antibacterial activity and mechanisms of bitter orange extract, a natural antibacterial agent, were investigated, with a focus on its potential application in washing water for controlling Salmonella Typhimurium contamination of salad, a ready-to-eat food. The minimum inhibitory concentration (MIC) of bitter orange extract against S. Typhimurium was determined using the broth dilution method. Subsequently, S. Typhimurium was exposed to various concentrations of bitter orange extract (1/16 MIC-2 MIC) and growth curves were measured. Following treatment with bitter orange extract, we investigated its antibacterial mechanism by measuring intracellular reactive oxygen species (ROS) levels, alterations in membrane potential and integrity, and nucleic acid leakage in S. Typhimurium. Additionally, salads artificially contaminated with S. Typhimurium were treated with different concentrations of bitter orange extract using the dipping method for various durations to assess the reduction effect. The MIC of bitter orange extract against S. Typhimurium was 195.313 mg/L, and bacterial growth was completely inhibited at a concentration of 1 MIC. Furthermore, an increase in bitter orange extract concentration correlated with elevated intracellular ROS levels, membrane potential disruption, membrane damage, and nucleic acid release. Importantly, salads treated with bitter orange extract exhibited a significant reduction in S. Typhimurium counts compared to the control, and prolonged treatment times resulted in further reductions in bacterial counts. Bitter orange extract was more effective than sodium hypochlorite and can be used as a safer salad wash. These findings indicate the potential treatment of salads to prevent foodborne illnesses.