• Transactions of the Korean Society of Automotive Engineers
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• v.6 no.4
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• pp.56-65
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• 1998

The bonding strength evaluation of the light weight materials for an electrical vehicle has been performed through the T-peel joint test in which the design paramete- rs such as joint style, adherend type, adherend thickness, adhesive thickness, and adhesive type are considered. It is experimentally observed that the peel strength of joint increases with the increase of the adherend thickness. With the increase of the adhesive thickness, however, the peel strength of joint increases a little. Aluminum-FRP adherend combination shows such higher peel strength than that of Aluminum-Aluminum adherend combination. For the adhesive bonded joint, the results of FEM analysis agree with those of experiment. The adhesive bonded joint reinfored with a rivet gives higher peel strength than that of the joint without rivet.

• Food Science and Preservation
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• v.17 no.3
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• pp.334-342
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• 2010

We evaluated the physicochemical and sensory properties of rice cake (Baekseolgi) admixed with various amounts of soybean peel and prepared using a microwave oven. Moisture content decreased gradually during storage but the decrease was less when soybean peel was present, compared with the control material p<0.05). Weight reduction was significantly inhibited as soybean peel level increased. The color lightness $(L^*)$ and redness $(a^*)$ values did not significantly change after addition of soybean peel. However, the yellowness $(b^*)$ value increased uponaddition of soybean peel p<0.05). The RVA properties decreased significantly with the addition of soybean peel, but pasting temperature increased. In terms of texture, neither springiness nor cohesiveness changed upon addition of soybean peel. The hardness, gumminess, and chewiness of Baekseolgi tended to decrease in proportion to the amount of soybean peel added. Adhesiveness rose gradually during storage but the increase was less when soybean peel was added, compared with control. On sensory testing, neither color nor flavor changed upon addition of soybean peel. Baekseolgi with 5% (w/w) soybean peel scored lowest in terms of taste. Hardness score and moisture level were highest when soybean peel was added to 2% or 3% (both w/w). Overall acceptability was greatest when soybean peel was added to 2% (w/w). Thus, Baekseolgi with 2% (w/w) added soybean peal was satisfactory. We conclude that addition of soybean peel to Baekseolgi prepared using a microwave oven improves physicochemical and sensory properties, and delays deterioration during storage.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.26 no.3
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• pp.570-575
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• 2002

It is well-known that the bond strength between CFRP(Carbon Fiber Reinforced Plastic) and aluminum is significantly affected by the surface treatment of the CFRP and the aluminum. This study investigates the surface treatment of CFRP to improve the T-peel strength of CFRP/aluminum composites. The surface of %CFRP([0^0]_{14})$ was treated by the ion assisted reaction method under oxygen environment. T-peel strength tests were performed based on the procedure of ASTM D1876-95. The T-peel strength of surface-treated CFRP/aluminum composites was compared with that of untreated CFRP/aluminum composites. The results showed that the T-peel strength of surface-treated CFRP/aluminum composites was about 5.5 times higher than that of untreated CFRP/aluminum composites. SEM examination showed that the improvement of T-peel strength was attributed to the uniform spread and fracture of epoxy adhesive.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.158-165
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• 2017

This study examined the components and physicochemical properties of citrus peel as a natural health food source by measuring the general and antioxidative contents of citrus peel. Total contents of carbohydrates, crude protein, crude lipid, and ash were 72.1%, 6.6%, 1.3%, and 3.7% respectively. Caloric content of citrus peel was 334.5 kcal, while total dietary fiber was 32.1%. Regarding mineral contents, Ca was the most abundant mineral, followed by K, Mg, and P. Total phenol contents of the 70% ethanolic extracts of citrus peel was $66.4{\pm}8.74mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $14.4{\pm}3.28mg\;RE/g$. The antioxidative activities of citrus peel were significantly increasing in a dose dependent manner on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power) activity and reducing power. Therefore, the general nutrients and other antioxidant bioactive materials in citrus peel proved that citrus peel possesses a high potential materials as a nutritious food.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1322-1329
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• 2009

The present study focused on the effects of peel contact on the volatile compounds of orange wines. The volatile compounds were analyzed by sensory and instrumental analyses. Solid-phase microextraction (SPME) was used for extraction of volatile compounds. A total of 19 and 27 volatile compounds were identified in without and with peel contact wines respectively. Esters were quantitatively the dominant group of volatile compounds in without peel contact wines, while terpenes were the most abundant compounds in peel contact wines. Totally 11 and 14 new formed compounds were found in without and with peel contact wines, mainly were esters, alcohols, and acids. According to sensory analysis, the peel contact wine showed a more citrus-like and fruity aroma than the wines without peel contact.

• Nuclear Engineering and Technology
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• v.50 no.6
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• pp.944-949
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• 2018

The mass attenuation coefficients (${\mu}/{\rho}$) of food waste samples (pomegranate peel, acorn cap, lemon peel, mandarin peel, pumpkin peel, grape peel, orange peel, pineapple peel, acorn peel and grape stalk) have been measured employing a Si(Li) detector at 13.92, 17.75, 20.78, 26.34 and 59.54 keV. Also, the theoretical values of the mass attenuation coefficients have been evaluated utilizing mixture rule from WinXCOM program. The results showed that the lemon peel has the highest values of ${\mu}/{\rho}$ among the selected samples. From the obtained mass attenuation coefficients, we determined some absorption parameters such as effective atomic number ($Z_{eff}$), electron density ($N_E$) and molar extinction coefficient (${\varepsilon}$). It was found that the $Z_{eff}$ values of all food wastes lie within the range of 4.034-7.595, whereas the $N_E$ of the studied food wastes was found to be in the range of $0.301-1.720{\times}10^{25}$ (electrons/g) for present energy region.

• Journal of Applied Biological Chemistry
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• v.44 no.3
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• pp.147-153
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• 2001

Methanol extracts from 51 fruits were tested for their fungicidal activities against six phytopathogenic fungi in a greenhouse. The efficacy varied with both the plant pathogen and fruit species used. At 10 and 5 mg/pot, methanol extracts of Poncirus trifoliata peel and seed gave over 80% control values against Pyricularia grisea, and strong fungicidal activities against Rhizoctonia solani were showed from the extracts of Citrus paradisi peel and Punica granatum leaf. In a test with Botrytis cinerea at 5 mg/pot, the extracts of C. sinensis seed and D. kaki leaf produced potent fungicidal activities, and the extracts of C. crenata peel and leaf, Ch. sinensis seed, P. trifoliata peel, and Z. jujuba leaf had strong fungicidal activities. At 5 mg/pot, strong fungicidal activities were produced in the extracts of P. trifoliata peel and seed against Phytophthora infestans and in the extracts of P. ussriensis var. macrostipes fruit and seed, C. crenata peel, C. crenata leaf, C. paradisi peel, P. trifoliata peel, P. granatum peel, and Z. jujuba leaf against Puccinia recondita. In a test with E. graminis, potent activities at 10 mg/pot were produced from the extracts of Ch. sinensis seed, C. sinensis seed, P. trifoliata leaf, P. ussriensis var. macrostipes fruit and seed, and Vitis vinifera seed. In the control effect of seven extracts against B. cinerea strains resistant to carbendazim, procymidone, and diethofencarb, extracts of C. crenata peel and leaf, Ch. sinensis seed, and P. trifoliata peel were highly effective against all strains of B. cinerea. Furthermore, potent fungicidal activities were produced from the extracts of C. sinensis seed and D. kaki leaf against the SSR, SRR, and RRS, and Z. jujuba leaf against the SSR and RRS strains. As a naturally occurring fungicide, these fruit-derived materials could be useful as new fungicidal products against phytopathogenic fungi.

• Journal of Microbiology and Biotechnology
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• v.14 no.6
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• pp.1275-1279
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• 2004

Citron peel oil was extracted from citron (Citrus funas) fruit by steam distillation, and was used as starting material for microbial conversion to synthesize attractive flavor compounds by using Enterobacter agglomerans 6L. E. agglomerans was isolated from citron peel and was able to metabolize the citron peel oil and grew well ($A_{600}:\;3.0$) on the citron peel oil as the sole carbon source. Multiple terpene metabolites were produced by E. agglomerans 6L on M9 salt media with citron oil vapor. The identified bioconversion products from the citron peel oil included trans-2-decenal, octanol, $\delta$­valerolactone, $\gamma$-valerolactone, cryptone, hydroxycitronellol, cuminol, and $\gamma$-dodecalactone.

• Journal of the Korean institute of surface engineering
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• v.28 no.4
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• pp.219-224
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• 1995

The peel adhesion and plastic deformation in Cu-Cr alloy films, sputter-deposited onto polyimide films, have been studied as a function of Cr content in the film. The adhesion strength has been measured by T-peel test and the amount of plastic deformation in the peeled metal strip was determined qualitatively by XRD technique. Peel adhesion strength has a maximum in the film containing 22-33wt.% Cr and the peel strength of pure Cr film is lower than the maximum. The film having the highest peel strength is deformed most heavily. The effect of Cr content on the peel strength is discussed in terms of the interfacial bond strength and mechanical properties of Cu-Cr alloy film.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.250-256
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• 2011

The findings of this study into the quality of fresh pasta noodles containing different amounts of the lyophilized citrus peel powder are as follows. The higher the amount of the citrus peel powder in the pasta, the higher was its WRC. The Hunter's values, whether L, a, and b all increased in both cooked and raw noodles. The higher the amount of the citrus peel powder, the less the level of tensions and the lower the setback values. These results suggest that the citrus peel powder might have a controlling effect on retrogradation. As for the characteristics of cooked pasta noodles, the weight decreased; the volume increased; and the moisture absorptive power also increased. The tasters' preferences were in the following order: 3%>0%>5%>7%>1%. In other words, a citrus peel powder content of 3~5% appears to be most appropriate.