Yield factor value: 1.01 (Fresh pea, frozen, 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
0.59 0.59 0.59 0.00 1

Original Retention Factor Values used to Produce Mean

Wolosiak R., Druzynska B., Piecyk M., Worobiej E., Majewska E., Lewicki P.P. (2011) Influence of industrial sterilisation, freezing and steam cooking on antioxidant properties of green peas and string beans. International Journal of Food Science and Technology 46:93-100

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.59 Green pea Green pea, Frozen at -18°C 29.8 17.54 mg/100 g fresh weight