• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.1 s.119
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• pp.38-47
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• 2007

This study was carried out to develop a new application field and obtain the basic data of citrus peel as waste in Jeju island and traditional Hanji for producing functional Hanji. The results measuring physical and optical properties, water vapor permeance and antibacterial activity are as follows. It was revealed that apparent density go as down but bulk raise up in the structural view of Hanji with increasing of the addition various Korean citrus peel (citrus unshiu, cheonggyun and hanrabong peel, and citrus unshiu peel powder) percentages, and that the density of Hanji added citrus unshiu peel was higher, but bulk was lower in compared with Hanji added other kinds of peel. Those Hanji added citrus unshiu peel, cheonggyun peel, hanrabong peel and citrus unshiu powder were very great not only in the strength (breaking length, burst index, tear index and folding endurance) but also in water vapor permeant rate in comparison with Hanji. The pHs of Hanji were neutrality (7 to 8). The brightness of the Hanji added various citrus peel percentages was low in compared to Hanji, and the 40% addition of hanrabong peel was the lowest. When 40% hanrabong peel was added to Hanji, it was very yellow in the color degree. When cheonggyun peel was added to Hanji manufacture, water vapor permeant rate was highly effective. It is known that vacant space of intrafiber was reduced by image analysis of Hanji and the additions of peel of citrus unshiu, cheonggyun and hanrabong were distributed equally in the interior of Hanji. The antibacterial activity of Hanji added citrus unshiu peel is more than 98%. After all, it would be able to increase utilization of Hanji, extensively. Namely, production of high quality Hanji added functional materials is expected for new valuable industry of citrus peel and Hanji.

• Proceedings of the KSME Conference
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• 2001.11a
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• pp.38-43
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• 2001

The interfacial adhesive joining characteristics of the foams are very important for the structural integrity of sandwich structures. Peel strength is one of the best criteria for the interfacial characteristics of the sandwich structures and peel energy is most commonly used for the interfacial characteristics. The peel strength is the first peak force per unit width of bond line required to produce progressive separation by the wedge or other crack opening type action of two adherends where one or both undergo significant bending and the peel energy is the surface active energy per unit width of bond line. In this work, to investigate the strengthening effect of resin treatment on the interfacial surface of foam material, peel strength and peel energy of epoxy resin treated polyurethane foam core sandwich structures were obtained by the cleavage peel tests and compared with those of non surface treated polyurethane foam core sandwich structures.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.181-190
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• 2017

Functional foods are of great significance since our society is accelerating into aging. An aging society has many physiological metabolic diseases such as hypertension, diabetes, heart disease, cancer, dementia and geriatric diseases. Fundamental treatments for the elderly are almost impossible and the social burden is heavy. If these diseases can be prevented or alleviated by improving dietary habits using functional foods, the significance would be very large. Pomegranate has been found to have 124 different kinds of phytochemicals. Polyphenols have a wide range of protective effects including various physiological metabolic diseases and cancers. It is necessary to develop functional foods such as preservatives and food extenders which can contribute to food safety, required in the food industry, by using such bioactive substances. Pomegranates have been reported to decrease the impact of many serious illnesses. There is a considerable amount of bioactive substances in the peel of a pomegranate, which has potent anticancer, antioxidant, antimicrobial and anti-apoptotic properties. Unfortunately, the peel is typically discarded after processing. Despite knowledge regarding the bioactive substances in the pomegranate peel and peel extracts, including their functionality and diversity, the knowledge is not well known by consumers in general. The aim of this study was to review up to date research trends for processing and developing new functional foods by utilizing nutritional functional substances, favourite food materials, and materials for processing food contained in pomegranate peels and pomegranate peel extracts. This study will summarize the data found in pomegranate peel and pomegranate peel extract literature mainly recently published in Science Direct. There are polyphenolic compounds (ellagitannins, punicalagin, proanthocyanidin, flavonoids, polysaccharides, etc.) in the fruit peel, making up about 50% of the pomegranate's weight. The polyphenol content of a pomegranate fruit peel is 149.91 mg/g, which is about 100 times higher than the juice. Paying attention to the fact that the ellagitannin content (14.22 mg/g) in the fruit peel is also twice as high as that of the fruit juice and seeds, that confirms the possibility of utilizing the peel as a food ingredient capable of developing new, functional bioactive foods.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.54-64
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• 2017

Purpose: Pomegranate has been reported to exhibit medical properties such as antimicrobial, antimutagenic, anticancer, and anti-inflammatory effects. Especially the pomegranate peel as a by-product of the juice industry possesses more polyphenols with an antioxidant effect than the pomegranate flesh does. This study aimed to investigate the effect of the pomegranate peel on the quality characteristics of steamed bread. Methods: Steamed bread containing pomegranate peel was prepared with 0%, 1%, 3%, 5%, and 7% replacements of wheat flour with pomegranate peel powder, respectively. Results: The pH of dough significantly decreased from 5.66 to 4.42 with the amounts of pomegranate peel powder rising. After a 1st fermentation, the pH of all groups decreased. With an increase of the pomegranate peel powder level, the fermentation tension decreased from 42.83 mL to 29.03 mL. In addition, the volume, the specific volume, and moisture decreased as the pomegranate peel powder content level heightened. For color, steamed bread added with 7% pomegranate peel powder displayed low lightness but high redness and yellowness. In texture analysis, hardness and chewiness of the steamed bread rose as the pomegranate peel powder content increased, while the springiness and cohesiveness declined. Both total polyphenol and DPPH radical scavenging activity significantly increased with growing levels of pomegranate peel powder. In a sensory evaluation, the group with 1% pomegranate peel powder added showed the highest sensory preference scores for color, flavor, chewiness, taste, and overall acceptability. Conclusion: The results of this study suggest that steamed bread prepared with the addition of 1% pomegranate peel powder is the most optimal product for appropriate quality characteristics.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.6
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• pp.3766-3773
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• 2014

This study examined the antioxidant capacities of apple peel, grape peel, and sweet potato peel. The antioxidant activities were evaluated using total phenolic contents, total flavonoids contents, DPPH radical scavenging activity, ABTS radical cation scavenging activity, FRAP reducing power, and ORAC assay. The total phenolic (7.76 ${\mu}M$ quercetin equivalent/g peel) and total flavonoids (1.03 ${\mu}M$ quercetin equivalent/g peel) contents in apple peel were significantly higher than in grape peel and sweet potato peel (P<0.05). The scavenging activities of DPPH and ABTS radicals of a 70% ethanol extract of apple peel was 3.2-4.6 and 2.8-5.4 times high than those of grape and sweet potato peel, respectively. In addition, the FRAP reducing power and ORAC assay of 70% ethanol extraction from apple peel were significantly higher than those of the other samples. Therefore, apple peel can be used efficiently as a natural antioxidant.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.578-590
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• 2017

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ${\Delta}E$ were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

• Korean Journal of Pharmacognosy
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• v.44 no.4
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• pp.391-396
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• 2013

In this study, we investigated the effects of onion(Allium cepa L.) peel extraction aplication on UVB-induced damage of mouse skin. The male C57BL/6 weeks mice were divided into three groups; the control group(Con), the UVB irradiated group(UVB) and the group treated with onion peel extract after UVB irradiation(UVB+Onion peel). Onion peel extraction were topically treated after UVB irradiation(800 $mJ/cm^2$) to dorsal skin. We were measured TEWL, melanin value, erythema index and histological of mouse skin. In the TEWL, melanin value and erythema index observation, UVB+onion peel group were decreased then in the UVB group and 120 and 168 hr groups were similar to the control group. In the histological observation, UVB+onion peel group were indicated hyperkeratosis then in the UVB. These results showed that onion peel extract as a topical application may have preventive effect against UVB-induced skin damage. Therefore onion peel extract might be good material for UVB-damage skin care.

• Proceedings of the KSME Conference
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• 2007.05a
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• pp.1798-1802
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• 2007

Adhesion strength of single layer ceramic capacitor sheet was measured using a peel testing system developed in this study. The peel test specimens with various dimensions were prepared from the ceramic sheet cast on the PET film. In peel test, the sheet specimen was adhered on the glass jig floating on the liquid media, which was designed to minimize the friction, and the specimen was then pulled up by micro-actuator. During the separation of the sheet from the PET film, peel force was measured. To normalize the testing condition, 3 different widths of the specimen were selected: 5, 10 and 20 mm. was used Furthermore, testing speed effect was investigated in this study. From the resullts using various testing conditions, the standard method for the peel strength testing may be suggested. Based on the testing condition, effect of peel angle on the strength was experimentally examined. It was found that the adhesive strength for the ceramic sheet is nearly identical, irrespective of the specimen width ranged from 5 to 20 mm, while the adhesive strength was increased with increasing testing speed. Furthermore, the strength was shown to be dependent on the peel angle.

• Journal of the Ergonomics Society of Korea
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• v.33 no.6
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• pp.543-551
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• 2014

Objective: The purpose of this study is to identify visual perception of and satisfaction with the orange peel effect of surface. The orange peel effect is a type of finish on painted or coated surface. Background: Gloss paint sprayed on a smooth surface (such as car body, smart phone, and electric home appliances, etc.) should also dry into a smooth surface. Then, a surface resembling the texture of an orange peel can be caused by some factors. The orange peel effect can degrade user's satisfaction with a product. Method: Visual perception and emotional satisfaction were subjectively evaluated using Likert scale. The significance of orange peel effect on visual perception and satisfaction were then analyzed by the analysis of variance. The correlation between visual perception and satisfaction was also analyzed. Results: Surface roughness significantly influenced visual perception and emotional satisfaction. The level of visual perception increased and emotional satisfaction decreased with the increase of orange peel effect. Emotional satisfaction decreased with the increase of visual perception level. Conclusion: It was identified that orange peel phenomenon on surface was a very important factor for emotional satisfaction. The orange peel effect on the surface of a product should be minimized to improve the emotional satisfaction of the product. Application: The result of this study can be applied to the texture design of the body of a car, smart phones, and electric home appliances, etc.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.1
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• pp.79-88
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• 1999

The stability and performance (peel strength) of the acrylic copolymer and various modified rosin systems were investigated. The peel strength was measured over a wide range of scaling rates, and the influence of the viscoelasticity of the PSA(pressure sensitive adhesive) was considered. In the case of miscible systems, the peak of peel strength (PSA performance) over wide peel rates was changed and modified systematically with increasing glass transition temperature of the blends. The peak of the peel strength for blended systems shifts toward the lower rate side as glass transition temperature ($T_g$) of the blend increased. The influence of esterification of the rosin on performance and stability against deterioration was greatly modified by blending with rosin of glycerol ester and rosin pentaerythritol ester. The failure mode of the blend varies with the combination with acrylic copolymer and modified rosin, and cohesive failure was found at a lower peel rate while interfacial failure was found at a high peel rate. A few systems where a single Tg could be measured, despite the fact that two phases were observed microscopically, were detected.