Showing retention factors for Polyphenols, total in Carrot, juice with the process pasteurized Food Processing
Yield factor value: 1.0 (Carrot, juice, pasteurized, 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 |
|---|---|---|---|---|
| 0.94 | 0.91 | 0.96 | 0.03 | 2 |
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 |
|---|---|---|---|---|---|
| 0.91 | Carrot juice | Carrot juice heat treated at 90°C for 30s | 33.4 | 30.6 | mg/100 ml |
| 0.96 | Carrot juice | Carrot juice heat pasteurised at 90°C for 60 s | 33.4 | 32.2 | mg/100 ml |