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Orange peel formation remains to be understood clearly because it is difficult to directly observe a laser-sintered process in a partcake. Therefore, this study aims to provide insight into the orange peel formation mechanism through the nondestructive observation of laser-sintered specimens and their surrounding powders.

This study observed polyamide 12 powder in the vicinity of a laser-sintered specimen via X-ray computed tomography (CT) scanning. The specimen for nondestructive observation was 3D modeled in a hollow box using 3D CAD software. The boxes built using a laser-sintering system contained unsintered surrounding powder and sintered specimens. The box contents were preserved even after the boxes were removed from the partcake. After X-ray CT scanning, the authors broke the boxes and evaluated the unevenness formed on the specimen surface (i.e. the orange peel evaluation).

Voids (not those in sintered parts) generated in the powder in the vicinity of the specimen triggered the orange peel formation. Voids were less likely to form in the build with a 178.5° powder bed than in the build with a 173.5° powder bed. Similarly, the increment in laser energy density effectively suppressed void formation, although there was a tradeoff with overmelting. Thin-walled parts avoided void growth and made the orange peel less noticeable.

To the best of the authors’ knowledge, this study is the first to observe and understand the relationship between voids generated in the powder in the vicinity of sintered parts and orange peel formation.

This paper aims to examine the generic advertising program of the Florida processed orange industry.

A model of the world orange juice market is used to assess the presence and level of free riding by Brazilian orange growers on the Florida program.

Recent legal challenges have caused the program to be fully funded by Florida orange growers. The results suggest that elimination of the promotion program would negatively impact grower revenue in both Florida and Sao Paulo and this provides evidence that there is considerable free riding by import suppliers to the US orange juice market.

The paper uses a model of the world orange juice market to consider the effect of elimination of the Florida generic advertising program to promote orange juice consumption in the USA.

The purpose of this paper is to analyze international orange trade as different types of orange juice seem to obtain the favor of newer food consumption patterns as opposed to fresh oranges. In addition, the authors will outline market tendencies that could be useful to stakeholders interested in any way in the sector.

This document uses the Lafay index (LFI) in order to evaluate the intra-sectoral trade specialization; however, the social network analysis (SNA) approach is used to connect the international trade relations and to refine, classify and prioritize the countries having a central role in the orange juice world trade network. For both indexes, UNCOMTRADE has been used.

The findings show that the growing orange juice trade is the leading global growth factor as opposed to the sale of fresh oranges. It appears that major trade revenues come from orange juice concentrate (Frozen Concentrated Orange Juice (FCOJ)). Business takes place mostly in Europe.

This study shows for the first time that the current orange juice export competitiveness is crucial to the long-term survival of the orange sector. This study valuably contributes to the less known literature regarding FCOJ and Not From Concentrate orange juice trade relevance.

A healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of conventional home storage temperature on its physicochemical properties and on the content of bioactive compounds has been studied. This research aims to recommend the consumer, and therefore the manufacturer, the best conditions for home storage of this product, keeping its nutritional quality and antioxidant capacity, as well as maintaining its colour and crispness.

The water content, water activity, hygroscopicity, crispness, colour, vitamin C, β-carotene, total phenolic compounds and antioxidant activity were characterised both when the orange snack was newly obtained and after one, two and six months of storage inside zipper bags, at 4 and 20 ºC.

The results indicated that, in these conditions, the orange snack increased its water content, causing a loss in both its porosity and its characteristic crispness. Nevertheless, the bioactive compounds remained stable throughout the storage period, with the exception of β-carotene, the content of which decreased markedly when the orange snack was stored at 20 ºC.

Few studies have evaluated the stability of food products during home storage. The findings showed that the maximum storage time to ensure a proper texture of the orange snack studied is between two and six months, both at 4 and 20 ºC. However, from the point of view of the conservation of both vitamin C and, especially, of β-carotene, it is recommended that this product be stored in refrigeration.

This paper aims to describe a new process for suppressing the formation of orange peel, which is a polymer laser sintering (LS) process error.

The target for controlling the suppression of orange peel is securing the contact between the molten polymer and the surrounding powder. The authors set the powder bed temperature closer to the melting temperature than that for a typical LS. Alternatively, the authors use a low-power laser to irradiate the powder bed surrounding the parts being built. The surface finish of the built parts was evaluated using a three-dimensional scanner.

Both approaches were effective in suppressing orange peel. From the viewpoint of reusability of the used powder, the process that includes low-power laser irradiation is practical. The presence or absence of contact between the surrounding powder and the molten polymer determines whether the orange peel is formed.

The authors have not tested orange peel suppression for complex shapes.

The authors have demonstrated a concrete process that can suppress orange peel formation even for powders with low melt-flow rates. Furthermore, a mechanism for the formation/suppression of orange peel based on the experimental results was proposed.

This case examines the ethical issues raised when businesses contract for the military during time of war. Dow Chemical Company was a military contractor during the Vietnam War and the primary producer of Agent Orange - a defoliant used to clear vegetation. Agent Orange has been linked to a number of serious medical conditions in war veterans and Vietnamese civilians. In 2004, Vietnamese citizens filed suit against Dow for illnesses they believe were caused by exposure to Agent Orange. Dow thought the issue should have been addressed through political and social policy, while Vietnamese citizens and U.S. Vietnam war veterans believed Dow was ethically responsible. As the case moved through the U.S. judicial system, some of Dow's investors grew uncomfortable with how it was handled. Dow CEO Andrew Liveris was left to wonder what his company could have done differently and what they could learn from the Agent Orange episode that might prevent similar problems in the future. This incident appeared to be a relatively distinct case, but in July of 2007 it was reported that the number of private contract employees in Iraq exceeded that of U.S. military personnel. Consequently, it is likely that companies and their stakeholders will have to address similar issues.

This study aims to demonstrate that orange-derived and lemon-derived systems can be used in continuous processes as efficient adsorbents to the entrapment of some anionic and cationic dyes in the textile dyeing wastewater effluents.

Physically and chemically modified orange and lemon mesocarps are used as natural adsorbents for the cationic dyes Basic Blue 3, Basic Yellow 21, Basic Red 18 and Basic Green 4 and the anionic dyes Acid Blue 264, Acid Yellow 49 and Acid Red 337, all commonly used in the textile dyeing industry. Adsorption capacities of the orange-derived and lemon-derived adsorbents on the dyes are studied simulating a batch and continuous industrial processes.

Results demonstrate that treated orange mesocarp (orange-derived adsorbent) can adsorb up to 97% of cationic Basic Green 4 in 30 min, whereas the lemon mesocarp (lemon-derived adsorbent) can retain up to 88% within the same time. In the case of anionic, 91% Acid Blue 264 is adsorbed by the orange mesocarp in 15 min, whereas 92% is adsorbed by the lemon homologue within the same time.

As far as the authors know, physically and chemically modified orange and lemon mesocarps have not been used on the removal of cationic (Basic Blue 3, Basic Yellow 21, Basic Red 18 and Basic Green 4) and anioinic (Acid Blue 264, Acid Yellow 49 and Acid Red 337) dyes of textile dyeing wastewater industry. It is a costless and efficient treatment that supposes, on the one hand, an eco-friendly and feasible process for discolouration of wastewater and, on the other, a valorisation (upcycling) of orange and lemon peels, which are not currently used.

For the past ten years the United States has experienced intensive industrial restructuring as the economy moved from one based on heavy manufacturing to one of services (Bluestone & Harrison 1982; Kuttner 1983; Thurow 1984). This national transformation has had clear implications for housing, employment, and transportation. Economic growth has not been uniform but has focussed on both the East (Shank 1985) and the West Coast leaving the Midwest sweltering in a sharp recession (Rennert 1986). Massive intervention in the economy through high levels of military spending has produced a boom in such areas as Southern California and the Northeast.

The objective of this study is to identify the optimal product design attributes for a range of chilled probiotic orange juice beverages, and to evaluate the contribution of market‐oriented research methodologies to the development and strategic marketing of innovative functional beverages.

A conjoint‐based survey was administered to 400 purchasers of chilled orange juice in both Dublin and Cork between May and September 2004.

New product development (NPD) opportunities exist for probiotic juice‐based beverages, although functionality should not be relied on solely to leverage a competitive advantage.

The survey sample only included primary purchasers of chilled orange juice, owing to the increased importance of the chilled orange juice category in Ireland. Further research that would incorporate purchasers of ambient orange juice, and end‐users of both chilled and ambient orange juice in Ireland, as well as across European states for a cross‐cultural perspective, would prove beneficial to both manufacturers and retailers.

Advanced market‐oriented research methodologies during the concept stage of the NPD process can assist both food and beverage firms and retailers to develop and market functional foods and beverages that more closely meet consumers' needs and values.

This research can assist beverage manufacturers to optimally design a range of chilled probiotic orange juice beverages targeted at specific market segments, and provide guidance for effective positioning, communication and pricing strategies of innovative functional beverages.