Yield factor value: 0.56 (Mandarin oranges, canned in syrup, GB RSC, MAFF, BERGSTROM 1994_GAINS-AND-LOSSES)

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

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.46 0.46 0.46 0.00 1

Original Retention Factor Values used to Produce Mean

Zhang F., Hu L., Xu G., Chen Q. (2011) Changes of some chemical substances and antioxidant capacity of mandarin orange segments during can processing. Procedia Environmental Sciences 11:1260-1266

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.46 Mandarin Orange Mandarin Orange - Canned 0.33 0.27 mg/100 g fresh weight