Tangerine 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	20729.6	20729.6	20729.6
heating values: Song et al (2012) HHV	19918.1	19918.1	19918.1
heating values: Zhang et al (2016) HHV	20127.5	20127.5	20127.5
ultimate: Hongliang et al (2017)	19808.8	19808.8	19808.8
ultimate: Shieh & Fan (1982)	18287.0	18287.0	18287.0
ultimate: Song et al (2012)	19667.4	19667.4	19667.4
ultimate: Stepanov (1995)	17698.5	17698.5	17698.5

Composition

No substance composition data.

Proximate analysis

Component	Wt %
VM	76.49
FC	20.60
A	2.91

Reference: (Eboh, et al., 2016)

Ultimate analysis

Component	Wt %
Ash	2.91
C	47.32
O	42.55
H	5.75
N	1.39
S	0.08
Cl	0.00

Reference: (Eboh, et al., 2016)

Heating values

Heating value	kJ/kg
HHV	19024.0
LHV	None

Reference: (Eboh, et al., 2016)