• 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.

• Microbiology and Biotechnology Letters
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• v.21 no.1
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• pp.13-17
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• 1993

When mandarin orange peel was used for a substrate of citric aCid fermentation by Aspergillus niger, principal enzyme activities were investigated. Not only the activity of polygalacturonase and pectin esterase being capable of digesting pectin and crude fiber of mandarin orange peel. but also that of carboxymethyl cellulase, xylanase and amylase was high. In carbohydrate metabolism, the activity of enzymes related in HMP pathway was higher than that in EMP pathway at the orange peel medium designed hereby rather than synthetic medium. Productivity of citric acid was significantly increased when the activity of citrate synthetase was high and 5imultaneously those of aconitase and NADP-dependent dehydrogenase were low.

• Korean Journal of Pharmacognosy
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• v.33 no.1 s.128
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• pp.57-63
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• 2002

The purpose of this research was to investigate the effects of dried orange peel compound intaking and exercise training on the physique, body fat, and concentration bloodlipid in obese women. Ninety-seven volunteers(mean age 21.47 ${\pm}$ 1.47 yrs), all over 30% of body fat, agreed to Participate and were placed in 4 groups: dried orange peel compound intaking and exercise group(n=25), only exercise group(n=25), only dried orange peel compound intaking group(n=24), and control group(n=20). The subjects who joined this project were asked to take dried orange peel compound(2 times/day, 30 ml/time) or participate in exercise program(3 times/week, 70 min/day), depending on particular group for 12 weeks. They were tested on their height, weight, circumference of chest, abdomen, hip, and thigh, body fat%, total-cholesterol(TC), HDL-C, LDL-c, and triglyceride(TG) at the beginning and the end of the 12-weeks program. For data analysis, paired t-tests and ANCOVAs were used. The intaking of dried orange peel compound was influenced on weight, circumference of chest, abdomen, hip, and thigh, body fat%, HDL-C, LDL-C, and TG. The exercise participation had almost same effects on those dependent variables. Furthermore, the dried orange peel compound intaking along with exercise training was the most effective on those dependent variables among them. Therefore, these results indicate that dried orange peel compound intaking, like exercise, may be useful for controling weight, body fat, HDL-C, LDL-C, and TG.

• 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.

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

• Journal of the Korea Society of Computer and Information
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• v.26 no.11
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• pp.157-163
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• 2021

In this study, we investigated the antioxidants activity by measuring electron donating ability and ABTS radical scavenging ability of the extracts from Rutaceae fruits (citron, grapefruit, lemon, mandarin orange, orange, trifoliate) to evaluate its use as a antioxidants in foods and cosmetics. Rutaceae fruits extract were separated in two parts of whole fruit (pulp, pulp fegment membrane, peel) and peel, dried, and then extracted with 70% ethanol. As a result of comparing the antioxidant effect at the concentration of 10,000 ㎍/mL, the electron donating ability was higher in the dried lemon peel extract (DLPE, 88.15%) and the dried citron whole fruit extract (DCWE, 80.44%), and the ABTS radical scavenging ability was highest in lemon peel and dried peel extract at 94.85% (FLPE) and 92.83% (DLPE). In conclusion, it was confirmed that lemon showed the highest antioxidant effect among the Rutaceae fruits(citron, grapefruit, lemon, mandarin orange, orange, trifoliate), and it was confirmed that the dried peel extract had a significant effect. Therefore it is considered that the dried lemon peel extract has the potential to be used as a natural antioxidant material in food and cosmetics.

• Microbiology and Biotechnology Letters
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• v.17 no.5
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• pp.510-518
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• 1989

Most of orange peels are disposed from orange juice manufacturing process. Thus, our purpose is to utilize these orange peels as fermentation substrate. We have investigated culture conditions and factors influencing citric acid production by an isolated strain, Asp. niger. Citric acid production was much higher in semisolid culture than in submerged culture and the particle size of ground orange peels was favored at 20 mesh in semisolid culture. The optimal pH and temperature were 4.5-5.0 and 3$0^{\circ}C$ respectively and the temperature cycling at 35$^{\circ}C$ for 20 hrs durig exponential phase, 1$0^{\circ}C$ for 4 hrs and 3$0^{\circ}C$ during stationary phase showed higher citric acid production than did at fixed temperature, 3$0^{\circ}C$. The addition of NH$_4$NO$_3$0.2%, MgSO$_4$7$H_2O$ 0.1%, methanol 2.5%, ethanol 1.5%, to culture medium promoted citric acid production but the addition of trace metal ions as nutrients had not effect on the acid production in orange peel medium. Under the optimal culture conditions, maximum yield of citric acid was 80.4% in solid medium. Almost of all original components of citrus peel was consumed by Asp. niger during fermentation.

• Microbiology and Biotechnology Letters
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• v.17 no.6
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• pp.556-562
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• 1989

The bioconversion of mandarin orange peel press liquor to single cell protein (SCP) by two yeast strains, F-60, and C-7, which were isolated from mandarin orange peel was carried out and compared with that of using Candida utilis IFO 0598. Experiments were directed toward the high yield of biomass and high protein in cultures of the strains mentioned above. Candida utilis IFO 0598, F-60 and C-7 strains were cultivated at 3$0^{\circ}C$, pH 5.2 for 3 days in shaking flasks. The effects of some nutrients on cell growth were studied. Cell mass and protein content per cell mass were increased by addition of urea 1%, KH$_2$PO$_4$ 0.1% and MgSO$_4$ㆍ7$H_2O$ 0.05%, When the F-60 strain cultured under the optimal conditions, cell mass, growth yield and protein content were 41.2g/l, 53.9%, 59.7%, respectively. Cell mass was also increased up to 15% by modifying the fermentation condition on the bench type 20l jar fermentor. Crude fat content (10.3%) of dried C-7 cell was higher than those of C. utilis and F-60, 4.9% and 5.6% respectively. Total protein content of the F-60 strain was 59.7% per dry weight. And we compared their amino acid compositions with that of FAO provisional pattern. In the case of the F-60 strains, amino acid contents such as lysine, leucine and isoleucine were much higher than those of methionine, cystine and tryptophan.

• Carbon letters
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• v.13 no.4
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• pp.212-220
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• 2012

Orange peel (OP) exhibits a sorption capacity towards anionic dyes such as reactive blue 19 (RB19). Cetyltrimethylammonium bromide (CTAB) as a cationic surfactant was used to modify the surface nature of OP to enhance its adsorption capacity for anionic dyes from an aqueous solution. Four adsorbents were investigated: the OP, sodium hydroxide-treated OP (SOP), CTAB-modified OP and CTAB-modified SOP. The physical and chemical properties of these sorbents were determined using nitrogen adsorption at 77 K and by scanning electron microscope and Fourier transform infrared spectroscopy techniques. The adsorption of the RB19 dye was assessed with these sorbents at different solution pH levels and temperatures. The effect of the contact time was considered to determine the order and rate constants of the adsorption process. The adsorption data were analyzed considering the Freundlich, Langmuir, Elovich and Tempkin models. The adsorption of RB19 by the assessed sorbents is of the chemisorption type following pseudo-first-order kinetics. CTAB modification brought about a significant increase in RB19 adsorption, which was ascribed to the grafting of the sorbent with a cationic surfactant.

• Membrane and Water Treatment
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• v.13 no.3
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• pp.129-137
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• 2022

In this study, the removal of Ciprofloxacin (CPX) from aqueous solutions was investigated by a new activated carbon adsorbent prepared from orange peel (ACOP) with chemical activation using ZnCl₂. The physicochemical properties of orange peel activated carbon were characterized by proximate and ultimate analysis, scanning electron microscopy, BET surface area determination and Fourier transformation infrared spectroscopic studies. According to Brunauer-Emmett-Teller isotherm and non-local-density functional theory, the cumulative surface area, pore volume and pore size of ACOP were determined as 1193 m² g^-1, 0.83 cc g^-1 and 12.7 Å, respectively. The effects of contact time, pH, temperature and ACOP dose on the batch adsorption of CPX were studied. Adsorption equilibrium data of CPX with ACOP were found to be compatible with both the Langmuir and Freundlich isotherms. CPX adsorption capacity of ACOP was calculated as 181.8 mg g^-1 using Langmuir isotherm. The CPX adsorption kinetics were found to be harmonious with the pseudo-second-order kinetic model. Conclusively, ACOP can be assessable as an effective adsorbent for the removal of ciprofloxacin (CPX) from aqueous solutions.