Physical and nutritional properties of four orange varieties

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

JOURNAL OF FOOD ENGINEERING, vol.66, no.4, pp.519-523, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 66 Issue: 4
  • Publication Date: 2005
  • Doi Number: 10.1016/j.jfoodeng.2004.04.024
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.519-523
  • Keywords: orange fruits, physical and nutritional properties
  • Akdeniz University Affiliated: Yes

Abstract

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.