Yield factor value: 0.78 (Tomato, paste, 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
3.21 2.46 4.19 0.62 4

Original Retention Factor Values used to Produce Mean

Vallverdú-Queralt A., Medina-Remón A., Casals-Ribes I., Andres-Lacueva C., Waterhouse A.L., Lamuela-Raventos R.M. (2012) Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity. LWT - Food Science and Technology 47:154-160

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
4.19 Fresh tomatoes Passata 10/12 Final tomatoes paste Passata 10/12 9.28 49.37 mg/100 g fresh weight
3.13 Fresh tomatoes Hot Break 28/30 Final tomatoes paste Hot Break 28/30 10.86 43.14 mg/100 g fresh weight
3.05 Fresh tomatoes Hot Break 22/24 Final tomatoes paste Hot Break 22/24 10.76 41.65 mg/100 g fresh weight
2.46 Fresh tomatoes Cold Break 28/30 Final tomatoes paste Cold Break 28/30 12.41 38.77 mg/100 g fresh weight