Research on the production process of candied orange slices product

THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM ……    …… LE THU THUY TOPIC TITLE: RESEARCH ON THE PRODUCTION PROCESS OF CANDIED ORANGE SLICES PRODUCT BACHELOR THESISGRADUATION THESIS Study Mode: : Full-time Major: : Food technology Faculty : Advanced education program Batch: : 2016 - 2020 Thai Nguyen, 8-2020 Formatted: Font: Not Italic THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM ……    …… LE THU THUY TOPIC TITLE: RESEARCH ON THE PRODUCTION PROCESS OF CANDIED ORANGE SLICES PRODUCT BACHELOR THESISGRADUATION THESIS Study Mode: : Full-time Major: : Food technology Faculty : Advanced education program Batch: : 2016 - 2020 Supervisor(s) : MSc NGUYEN ĐUC TUAN Thai Nguyen, 8-2020 Formatted Table Thai Nguyen University of Agriculture and Forestry Degree Program Engineer of Food Technology Student name Le Thu Thuy Student ID Thesis Title DTN 1654190013 Research on the production process of candied orange slices product Supervisor(s) MSc Nguyen Duc Tuan - Thai Nguyen University of Agriculture and Forestry, Vietnam Supervisor’s Abstract: Oranges contain many benefits to the human body such as a rich source of vitamin C, fiber, low in calories, and boosting cardiovascular health, However, fresh oranges are very roots damaged during transportation and storage due to physiological activities, biochemistry, and microorganisms The purpose of this study is to process candied orange slices from some types of orange in Vietnam with good nutritional value and good sensory value, contributing to diversifying to these products on the market and increasing income for orange growers The thesis objectives are research on the effects of bitter elimination method, the ratio of mixing sugar and orange, the effects of temperature and drying time, the quality of the product candied orange slices during storage time, and establish a process for processing products candied orange slices We used sensory methods to assess the quality of products and used SPSS software to aggregate data The results showed that: the bitter elimination method by soaking fresh orange in 5% salt-water, the ratio of mixing orange and sugar was 2.0:1.0, the drying temperature was 55°C for 24 hours to create a product with a safe humidity of 7.5%, Identify changes in product during storage and product retention time for moisture, total soluble solids content, total sugar content, total organic acid content, vitamin C content, respectively: 14.06%, 81.82oBrix, 62.28%, 203.00mg%, 28.83% for the product after processing; 16.7%, 74.85 oBrix, 55.46%, 186.00mg%, 21.10% for the product after months; product after months was 18.85%, 69.4oBrix, 30.20%, 164.35mg%, 16.85% And then, set up a production process of candied orange slices product with all accompanying technology parameters Candied orange slices, drying method, production process, Keywords: Vinh orange, product quality Number of pages: Date of submission: 17/08/2020 i Formatted: Line spacing: single Formatted Table ACKNOWLEDGEMENT First of all, I am grateful to the Thai Nguyen University of Agriculture and Forestry, the Advance Education Program, the Faculty of Biotechnology and Food Technology, where have taught and imparted necessary knowledge and valuable experience to me, during the time I studied and researched at Thai Nguyen University of Agriculture and Forestry I really want to show my deeply grateful to my supervisor Mr Nguyen Duc Tuan for his conscientious contribution and useful suggestions during the planning and development of my research work His precious critiques helping me to understand how to complete my graduation thesis Once again I sincerely thank my supervisor and wishing good health for him I am also thankful to Ms Le Thi Thu Hien, Ms Nguyen Thi Tra, Mr Le Sy Luy, and Ms Chu Thi Nhan who willing to give me a hand when I the thesis in the Laboratory of Faculty of Biotechnology and Food Technology I also acknowledge with a deep sense of reverence with all members of my family who are always to help and encourage me on the completion of this thesis I also would like to thank all of my friends who directly or indirectly helped me to complete this thesis However, due to the limited knowledge and the lack of practical experience, the content of the thesis cannot avoid shortcomings, I would like to receive further suggestions and advice to make my this thesis is more complete Best regards Thai Nguyen, Formatted: Centered, Indent: Left: 7.62 cm, First line: 1.27 cm, Right: 0.92 cm Le Thu Thuy i TABLE OF CONTENT ACKNOWLEDGEMENT ii TABLE OF CONTENT iiii LIST OF FIGURES viiivi PART INTRODUCTION 11 1.1 Research rationale 11 1.2 Research’s objectives 22 1.3 Research questions and hypotheses 33 1.4 Limitations 33 1.5 Definitions 33 PART LITERATURE REVIEW 54 2.1 The scientific basis of the thesis 54 2.2 The importance of the orange industry to people and the economy 1514 2.3 The situation of orange production and consumption in Vietnam and worldwide 1716 2.4 Products made from oranges 2019 2.5 General process of producing candied orange slices 2221 PART CONTENTS AND METHODS 2625 3.1 Material .2625 3.2 Methods 2827 PART RESULTS 3332 4.1 Research on choosing the bitter elimination method of fresh orange to product quality 3332 4.2 Research on choosing the ratio of orange and sugar to product quality 3433 4.3 Research on choosing temperature on product quality .3534 4.4 Evaluate the quality of the product candied orange slices finished product 3635 4.5 Establish a process for processing product candied orange slices .3736 4.5.1 Technology process diagram 3736 PART CONCLUSION AND RECOMMENDATIONS 4644 5.1 Conclusion 4644 5.2 Recommendations 4644 ii Formatted: Font: 13 pt Formatted: Justified, Space After: pt, Line spacing: 1.5 lines Formatted: Font: 13 pt, Not Bold REFERENCES 4745 ACKNOWLEDGEMENT .i TABLE OF CONTENT ii LIST OF TABLES v LIST OF FIGURES vi LIST OF ABBREVIATIONS vii PART INTRODUCTION 1.1 Research rationale 1.2 Research’s objectives 1.2.1 Overall objectives 1.2.2 Specific objectives 1.3 Research questions and hypotheses 1.3.1 Research questions 1.3.2 Research hypotheses 1.4 Limitations 1.5 Definitions PART LITERATURE REVIEW 2.1 The scientific basis of the thesis 2.1.1 The origin of orange 2.1.2 Characteristics of orange fruit 2.1.3 Sugar 12 In the process of processing these products, people often add sugar to adjust the taste and sensory value of the product 12 2.1.4 Salt (sodium chloride) 13 2.1.5 Lime water [37] 13 2.1.6 Honey 13 2.2 The importance of the orange industry to people and the economy 14 2.2.1 The importance of the orange industry to people 14 iii 2.2.2 The importance of the orange industry to people and the economy 15 2.3 The situation of orange production and consumption in Vietnam and worldwide 16 2.3.1 The situation of orange production and consumption in Vietnam 16 2.3.2 The situation of orange production and consumption worldwide 18 2.4 Products made from oranges 19 2.5 General process of producing candied orange slices 21 According to the research “Research on greening disease prevention and trial planting of new orange varieties in Ham Yen, Tuyen Quang province, Viet Nam”, we have the general procedure to producing our product Explain the procedure as follows [17], [27], [24]: 22 2.5.1 Fresh oranges 22 2.5.2 Washing 22 2.5.3 Handling 22 2.5.4 Soaking in lime water 22 2.5.5 Mixing with sugar 22 2.5.6 Concentration 23 2.5.7 Drying 23 2.5.8 Cooling 23 2.5.9 Packaging 23 2.5.10 Preserving candied orange slices 24 PART 25 CONTENTS AND METHODS 25 3.1 Material 25 3.1.1 Research subjects 25 3.1.2 Research instruments, equipment, and chemicals 25 3.1.3 The location and duration of research 27 3.2 Methods 27 3.2.1 The experimental design 27 Formula 27 Salt (ratio salt/water (%) 27 iv Fixed factor 27 Formula 28 Orange: sugar 28 (% orange meat) 28 Fixed factor 28 Formula 28 Temperature (ᴼC) 28 Fixed factor 28 3.2.2 Physical and chemical analysis methods for evaluating the quality of the product candied orange slices finished product 29 3.2.3 Evaluating sensory quality by the method of the quality scoring (TCVN 3215 - 79) 30 3.2.4 Statistical Analysis 31 PART 32 RESULTS 32 4.1 Research on choosing the bitter elimination method of fresh orange to product quality 32 4.2 Research on choosing the ratio of orange and sugar to product quality 33 4.3 Research on choosing temperature on product quality 34 4.4 Evaluate the quality of the product candied orange slices finished product 35 4.5 Establish a process for processing product candied orange slices 36 4.5.1 Technology process diagram 36 PART 44 CONCLUSION AND RECOMMENDATIONS 44 5.1 Conclusion 44 5.2 Recommendations 44 REFERENCES 45 I Vietnamses resources 45 APPENDICES APPENDIX MỤC LỤC THEO FORMAT NHẤT ĐỊNH Formatted: Font: Bold, Font color: Red, Highlight v CÓ THỂ CHỈ CẦN ĐỂ Ở SỐ LÀ ĐỦ; NẾU SỐ PHẢI ĐỦ TỪ ĐẦU TỚI Formatted: Font: Bold, Highlight CUỐI Formatted: Font: Bold, Font color: Red vi REFERENCES I Vietnamses resources Đường Hồng Dật (2000) Nghề làm vườn - ăn ba miền NXB Văn hóa Formatted: Font: 13 pt, Font color: Text dân tộc Hà Nội Formatted: Indent: Left: cm, Hanging: 0.79 cm, Tab stops: Not at 14.29 cm Nguyễn Hữu Đồng, Huỳnh Thị Dung, Nguyễn Huỳnh Minh Quyên (2003) Cây Formatted: Font: 12 pt, Font color: Auto Formatted: Indent: Left: cm, Hanging: 0.79 cm ăn có múi (cam,chanh, quýt, bưởi) NXB Nghệ An Huỳnh Thị Dung, Nguyễn Thị Kim Hoa (2007) Bảo quản, chế biến rau, trái hoa màu NXB Hà Nội Formatted: Font: 13 pt, Font color: Text Vũ Công Hậu (1999) Trồng ăn Việt Nam NXB Nông Nghiệp Thành Formatted: Indent: Left: cm, Hanging: 0.79 cm, Tab stops: Not at 14.44 cm phố Hồ Chí Minh Văn Ngọc Hướng (2002) Hương liệu ứng dụng NXB khoa học kỹ thuật Formatted: Font: 12 pt, Font color: Auto Sơn Thị Liêm, Nghiên cứu sản xuất vỏ cam non sấy khô, Trường Đại học Trà Formatted: Indent: Left: cm, Hanging: 0.79 cm Vinh Trương Hồng Linh (chủ biên), Trần Thức, Nguyễn Thị Hồng Ngân, Nguyễn Thị Thùy Linh (2012) Giáo trình mơ đun sản xuất mứt Bộ nông nghiệp phát triển nông thôn Nguyễn Văn Mùi (2001) Thực hành hóa sinh học NXB Đại học Quốc gia Hà Nội Nguyễn Văn Nam (2005), Thị trường xuất nhập - rau quả, NXB thống kê Hà Nội 10 Tôn Nữ Minh Nguyệt (2008) Công nghệ chế biến rau trái NXB Đại học quốc gia TP Hồ Chí Minh Formatted: Font: 13 pt, Font color: Text Formatted: Font: 12 pt, Font color: Auto 11 Lê Ngọc Thạch (2003) Tinh dầu Nhà xuất Đại học Quốc gia TP Hồ Chí Formatted: Font: 13 pt, Font color: Text Formatted: Indent: Left: cm, Hanging: 0.79 cm, Tab stops: Not at 14.13 cm Minh 12 Tiêu chuẩn quốc gia TCVN 10788:2015 Malt – Determination of moisture Formatted: Font: 12 pt, Font color: Auto Formatted: Font: 13 pt, Font color: Text content – Gravimetric method Bộ khoa học Công nghệ 13 Tiêu chuẩn quốc gia TCVN 12605:2019 Mật ong Bộ Khoa học Công nghệ Formatted: Font: 12 pt, Font color: Auto, Pattern: Clear 14 Tiêu chuẩn quốc gia TCVN 1873:2014 Rau, Quả sản phẩm rau Bộ Khoa Formatted: Font: 13 pt, Font color: Text Formatted: Indent: Left: cm, Hanging: 0.79 cm học Công nghệ 47 15 Tiêu chuẩn quốc gia TCVN 3215-79 Food products sensorial analysis Method by frointingmark Ủy ban Khoa học Kỹ thuật Nhà nước 16 Tiêu chuẩn quốc gia TCVN 4074:2009 Candy - Determination of total sugar Formatted: Indent: Left: cm, Hanging: 0.79 cm, Space After: pt, Tab stops: Not at 1.59 cm content Bộ khoa học Công nghệ 17 Tiêu chuẩn quốc gia TCVN 4414:1987 Canned foods - Determination of soluble Formatted: Indent: Left: cm, Hanging: 0.79 cm, Space After: pt solids content Refractometric method Bộ khoa học Công nghệ 18 Tiêu chuẩn Quốc gia TCVN 7968:2008 Đường, sản phẩm đường mật ong (2008) Bộ khoa học Công nghệ Formatted: Indent: Left: cm, Hanging: 0.79 cm, Space After: pt, Numbered + Level: + Numbering Style: 1, 2, 3, … + Start at: + Alignment: Left + Aligned at: 4.13 cm + Indent at: 4.76 cm, Pattern: Clear 19 Tiêu chuẩn Quốc gia TCVN 9639:2013 Muối (Natri Clorua) tinh Bộ khoa học Công nghệ Formatted: Font: 12 pt, Font color: Auto, Not Expanded by / Condensed by II English resources Formatted: Font: Bold Đường Hồng Dật (2000) Nghề làm vườn - ăn ba miền NXB Văn hóa dân tộc Hà Nội Formatted: Font: 12 pt, Not Bold, Font color: Auto, English (United States), Pattern: Clear Huỳnh Thị Dung, Nguyễn Thị Kim Hoa (2007) Bảo quản, chế biến rau, trái hoa màu NXB Hà Nội Lê Ngọc Thạch (2003) Tinh dầu Nhà xuất Đại học Quốc gia TP Hồ Chí Minh Nguyễn Hữu Đồng, Huỳnh Thị Dung, Nguyễn Huỳnh Minh Quyên (2003) Cây ăn có múi (cam,chanh, quýt, bưởi) NXB Nghệ An Nguyễn Văn Mùi (2001) Thực hành hóa sinh học NXB Đại học Quốc gia Hà Nội Nguyễn Văn Nam (2005), Thị trường xuất nhập - rau quả, NXB thống kê Hà Nội Sơn Thị Liêm, Nghiên cứu sản xuất vỏ cam non sấy khô, Trường Đại học Trà Vinh Tiêu chuẩn quốc gia TCVN 10788:2015 Malt – Determination of moisture content – Gravimetric method Bộ khoa học Công nghệ Tiêu chuẩn quốc gia TCVN 12605:2019 Mật ong Bộ Khoa học Công nghệ 10 Tiêu chuẩn quốc gia TCVN 1873:2014 Rau, Quả sản phẩm rau Bộ Khoa học Công nghệ 48 11 Tiêu chuẩn quốc gia TCVN 3215-79 Food products sensorial analysis Method by frointingmark Ủy ban Khoa học Kỹ thuật Nhà nước 12 Tiêu chuẩn quốc gia TCVN 4074:2009 Candy - Determination of total sugar content Bộ khoa học Công nghệ 13 Tiêu chuẩn quốc gia TCVN 4414:1987 Canned foods - Determination of soluble solids content Refractometric method Bộ khoa học Công nghệ 14 Tiêu chuẩn Quốc gia TCVN 7968:2008 Đường, sản phẩm đường mật ong (2008) Bộ khoa học Công nghệ 15 Tiêu chuẩn Quốc gia TCVN 9639:2013 Muối (Natri Clorua) tinh Bộ khoa học Công nghệ 16 Tôn Nữ Minh Nguyệt (2008) Công nghệ chế biến rau trái NXB Đại học quốc gia TP Hồ Chí Minh 17 Trương Hồng Linh (chủ biên), Trần Thức, Nguyễn Thị Hồng Ngân, Nguyễn Thị Thùy Linh (2012) Giáo trình mơ đun sản xuất mứt Bộ nông nghiệp phát triển nông thôn 18 Văn Ngọc Hướng (2002) Hương liệu ứng dụng NXB khoa học kỹ thuật 19 Vũ Công Hậu (1999) Trồng ăn Việt Nam NXB Nơng Nghiệp Thành phố Hồ Chí Minh II English resources 21 Abde, L M I E S M., Kawthe, M Y K., Zak A A S (2013) Extraction of Pectin from Lemon and Orange Fruits Peels and Its Utilization in Jam Making International Journal of Food Science and Nutrition Engineering, 3(5): 81-84 20 22 Berk, Z (2016) Miscellaneous citrus products Citrus Fruit Processing: 235–249 21 23 Farag, M A., Abib, B., Ayad, L., & Khattab, A R (2020) Sweet and bitter oranges: An Formatted: Font: Italic updated comparative review of their bioactives, nutrition, food quality, therapeutic merits and biowaste valorization practices 22 24.23 Khetra, Y., Kanawjia, S K., & Puri, R (2016) Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology 49 Formatted: Font: 13 pt, Font color: Text 25.24 Pilar D S., Fernando, H F M N., Ramos, N A D B (2014) Method for the production of canded fruit and vegetables and dried fruit and vegetables without Sucrose by using sucrose substituentagents and respective canded fruit and vegetables US A1 (19) United States (12) Patent Application Publication 26.25 Rome (2017) Citrus fruit fresh and processed - Statistical Bulletin 2016 Food and Agriculture Organization of the United Nations 27.26 Shravan R, DM Shere and Joshi Monali M (2018) Study of physical – chemical characteristics of sweet orange (Citrus sinensis) fruit Journal of Pharmacognosy and Phytochemistry 2018, 7(6): 1687-1689 28.27 U.S Pat No 4,778,681 Kelzo Kuwabara (1988); Method for producing candied fruit and dried fruit III Internet resources 29.28 https://www.tailieudaihoc.com/3doc/2262254.html 30.29 https://voer.edu.vn/m/anh-huong-cua-yeu-to-ben-ngoai-den-hoat-dong-cua-visinh-vat/ Formatted: Portuguese (Brazil) Field Code Changed 31.30 https://www.botanical-online.com/en/medicinal-plants/orange-properties 32.31 Formatted: Portuguese (Brazil) http://caroty Formatted: Portuguese (Brazil) Search for Field Code Changed Formatted: Portuguese (Brazil) the Glycemic Index Retrieved from: Formatted: Portuguese (Brazil) http://www.glycemicindex.com/foodSearch.php 34.33 Field Code Changed Formatted: Portuguese (Brazil) com/qua-cam-thanh-phan-dinh-duong-va-nhung-loi-ich-doi-voi-suc-khoe/ 33.32 Formatted: Indent: Left: cm, Hanging: 0.75 cm, Numbered + Level: + Numbering Style: 1, 2, 3, … + Start at: + Alignment: Left + Aligned at: 4.13 cm + Indent at: 4.76 cm Field Code Changed FoodData Central Search Results (2019) Oranges, raw, with peel Retrieved from: Formatted: Portuguese (Brazil) Formatted: Portuguese (Brazil) Formatted: Indent: Left: cm, Hanging: 0.75 cm, Numbered + Level: + Numbering Style: 1, 2, 3, … + Start at: + Alignment: Left + Aligned at: 4.13 cm + Indent at: 4.76 cm https://fdc.nal.usda.gov/fdc-app.html#/food-details/169919/nutrients 35.34 O O Oguntibeju, E J Truter and A J Esterhuyse (2013) The Role of Fruit and Vegetable Consumption in Human Health and Disease Prevention Retrieved from: Formatted: Indent: Left: cm, Hanging: 0.75 cm, Numbered + Level: + Numbering Style: 1, 2, 3, … + Start at: + Alignment: Left + Aligned at: 4.13 cm + Indent at: 4.76 cm https://www.intechopen.com/books/diabetes-mellitus-insights-andperspectives/the-role-of-fruit-and-vegetable-consumption-in-human-health-anddisease-prevention 36.35 Tổng cục thống kê Retrieved from: Formatted: Indent: Left: cm, Hanging: 0.75 cm, Numbered + Level: + Numbering Style: 1, 2, 3, … + Start at: + Alignment: Left + Aligned at: 4.13 cm + Indent at: 4.76 cm https://www.gso.gov.vn/default.aspx?tabid=717 50 37.36 https://www.statista.com/statistics/577398/world-orange-production/ Formatted: Indent: Left: cm, Hanging: 0.75 cm, Numbered + Level: + Numbering Style: 1, 2, 3, … + Start at: + Alignment: Left + Aligned at: 4.13 cm + Indent at: 4.76 cm 38.37 https://www.huongnghiepaau.com/nuoc-voi-trong-la-gi 39.38 Daily values Retrieved from: https://ods.od.nih.gov/HealthInformation/dailyvalues.aspx 51 SẮP XẾP TÀI LIỆU THAM KHẢO Formatted: Font: Not Bold, Font color: Red, Highlight Với tài liệu tiếng Việt: Sắp theo tên tác giả Tài liệu tiếng Anh: Sắp theo tên họ APPENDICES APPENDIX Sensory evaluation form for candied orange slices product Evaluation Instructions: In front of you are samples with a 3-digit code attached in turn Please observe, smell and taste each sample, then assess your level of preference for the samples and then give a mark on the scale below You can taste the sample for more than one time Record your answer in the evaluation form Note: Please take a sip of water after you finish a sample Name:…………………………….Age………………………Date:………… Sample Color Taste Flavor Structure Thank you very much for your support! Formatted: Font: Not Bold, Highlight Table 1.1 Basic of scoring for each norm Targets Color Taste Score Requirements The product is orange yellow The product has a normal orange color The product is dark yellow The product is yellow brown The product is discolored (br coownlor) The harmonious sweetness Sweetness Less sweet Bitter taste, no sweet Strange taste (example: salty taste) Targets Flavor Structure Score Requirements Orange and orange peel flavor Little fragrance of orange peel No fragrance of orange peel Burnt sugar Strange flavor Crunchy A little crunchy Limber Hard Strange structure Table 1.2 Important index Content Experiment Experiment Experiment Norms Important index Color 0,8 Taste 1.2 Flavor 1.0 Structure 1.0 Color 1.2 Taste 1.2 Flavor 0.8 Structure 0.8 Color 1.2 Taste 0.8 Flavor 0.8 Structure 1.2 APPENDIX The amount of glucose is converted to volume of potassium permanganate solution for titration Glucose Volume of Glucose Volume of Glucose Volume of Glucose Volume of (mg) KMnO4 0.02M (mg) KMnO4 0.02M (mg) KMnO4 0.02M (mg) KMnO4 0.02M solution (ml) solution (ml) solution (ml) solution (ml) 10 3,24 33 10,1 56 16,8 78 22,0 11 3,55 34 10,4 57 16,9 79 22,6 12 3,87 35 10,7 58 17,2 80 22,9 13 4,17 36 11,0 59 17,7 81 23,2 14 4,49 37 11,5 60 17,7 82 23,4 15 4,80 38 11,6 61 18,0 83 23,7 16 5,12 39 11,9 62 18,2 84 23,9 17 5,43 40 12,2 63 18,5 86 24,3 18 5,73 41 12,5 64 18,8 87 24,6 19 6,05 42 12,7 65 19,0 88 24,8 20 6,36 43 13,0 66 19,3 89 25,1 21 6,67 44 13,3 67 19,5 90 25,3 22 6,96 45 13,6 68 19,8 91 25,6 23 7,27 46 13,9 69 20,1 92 25,9 24 7,54 47 14,1 70 20,3 93 28,1 25 7,84 48 14,4 71 20,5 94 28,3 26 8,14 49 14,7 72 20,8 95 28,6 27 8,45 50 15,0 73 21,1 96 28,9 28 8,74 51 15,5 74 21,3 97 27,0 29 9,03 52 15,5 75 21,6 98 27,8 30 9,33 53 15,8 76 21,8 99 27,5 31 9,63 54 16,1 77 22,1 100 27,8 32 9,94 55 16,4 APPENDICES DATA Experiment Research on choosing the bitter elimination method of fresh orange 1 Experiment 2: Research on choosing the ratio of orange and sugar to product quality 1 Experiment 3: Research on choosing the temperature for drying on product quality 1 ... assured production 16 2.3 The situation of orange production and consumption in Vietnam and worldwide 2.3.1 The situation of orange production and consumption in Vietnam Figure 2.6 Area planted oranges... market, there is no specific research on the production of this product according to the production scale The purpose of this study is to process candied orange slices from some types of orange. .. people and the economy 15 2.3 The situation of orange production and consumption in Vietnam and worldwide 16 2.3.1 The situation of orange production and consumption in Vietnam