Yield factor value: 1.0 (Carrot, juice, high-intensity pulsed electric fields, USDA_2010_SR23)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
1.02 1.02 1.02 0.00 1

Original Retention Factor Values used to Produce Mean

Quitao-Teixeira L.J., Odriozola-Serrano I., Soliva-Fortuny R., Mota-Ramos A., Martin-Belloso O. (2009) Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments. Journal of the Science of Food and Agriculture 89:2636-2642

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.02 Carrot juice Carrot juice high-intensity pulsed electric fields 33.4 34.1 mg/100 ml