Yield factor value: 1.0 (Any food, stored at room temperature, UNSPECIFIED)

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

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.28 0.28 0.29 5.00e-03 2

Original Retention Factor Values used to Produce Mean

Sentandreu E., Navarro J.L., Sendra J.M. (2007) Effect of technological processes and storage on flavonoids content and total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of citrus juices. European Food Research and Technology 225:905-912

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.29 Orange, pure juice, pasteurized, 85°C, 10 s Orange, pure juice, pasteurized, 85°C, 10 s, stored, room temperature 17.31 5.13 mg/100 ml
0.28 Orange, pure juice, pasteurized, 85°C, 10 s Orange, pure juice, pasteurized, 85°C, 10 s, stored, room temperature 17.31 4.99 mg/100 ml