Orange peel (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	20266.0	20266.0	20266.0
heating values: Song et al (2012) HHV	19421.9	19421.9	19421.9
heating values: Zhang et al (2016) HHV	19634.5	19634.5	19634.5
ultimate: Hongliang et al (2017)	18215.0	18215.0	18215.0
ultimate: Shieh & Fan (1982)	15725.8	15725.8	15725.8
ultimate: Song et al (2012)	17343.6	17343.6	17343.6
ultimate: Stepanov (1995)	15175.9	15175.9	15175.9

Composition

No substance composition data.

Proximate analysis

Component	Wt %
VM	76.27
FC	21.29
A	2.44

Reference: (Eboh, et al., 2016)

Ultimate analysis

Component	Wt %
Ash	2.44
C	42.86
O	47.74
H	5.50
N	1.31
S	0.07
Cl	0.08

Reference: (Eboh, et al., 2016)

Heating values

Heating value	kJ/kg
HHV	18550.0
LHV	None

Reference: (Eboh, et al., 2016)