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