Physical and nutritional properties of four orange varieties

Several physical and nutritional properties of four orange varieties (Alanya, Finike, W. Navel, and Shamouti) were determined and compared in terms of linear dimensions, length, diameter, volume, mass, geometric mean diameter, sphericity, surface area, projected area, fruit density and bulk density,...

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Bibliographic Details
Published in:Journal of food engineering 2005-02, Vol.66 (4), p.519-523
Main Authors: Topuz, A., Topakci, M., Canakci, M., Akinci, I., Ozdemir, F.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Citrus sinensis
Food engineering
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
nutrient content
Orange fruits
oranges
Physical and nutritional properties
physical properties
physicochemical properties
varieties
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Summary:Several physical and nutritional properties of four orange varieties (Alanya, Finike, W. Navel, and Shamouti) were determined and compared in terms of linear dimensions, length, diameter, volume, mass, geometric mean diameter, sphericity, surface area, projected area, fruit density and bulk density, porosity, packing coefficient, static coefficient of friction and apparent color of orange varieties, and total dry matter, water soluble dry matter, vitamin C, pH, titratable acidity, reducing sugar, sucrose and some minerals, i.e. Zn, Fe, Cu, K, Mg, Mn, Na, Ca and P contents. The published comparison data, which might be useful to engineers in equipment design for the orange varieties, were generally found to be statistically different. These differences could be attributed to the individual characteristics of these varieties, as well as to environmental and growth conditions.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2004.04.024