Yield factor value: 0.08 (Tomato, lyophilised, 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
0.21 0.21 0.21 0.00 1

Original Retention Factor Values used to Produce Mean

Pérez-Gregorio M.R., Regueiro J., González-Barreiro C., Rial-Otero R., Simal-Gándara J. (2011) Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage. Food Control 22:1108-1113

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.21 Red onion Red onion - Freeze-dried 0.04 0.1 mg/100 g fresh weight