Showing retention factors for Vanillic acid in Tangerine with the process canned Food Processing
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 |
|---|---|---|---|---|
| 0.42 | 0.42 | 0.42 | 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 |
|---|---|---|---|---|---|
| 0.42 | Mandarin Orange | Mandarin Orange - Canned | 0.22 | 0.17 | mg/100 g fresh weight |