Physical and nutritional properties of four orange varieties

Topuz A., Topakci M., Canakci M., Akinci I., Ozdemir F.

JOURNAL OF FOOD ENGINEERING, cilt.66, sa.4, ss.519-523, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 66 Sayı: 4
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1016/j.jfoodeng.2004.04.024
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.519-523
  • Anahtar Kelimeler: orange fruits, physical and nutritional properties
  • Akdeniz Üniversitesi Adresli: Evet

Özet

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.