Showing retention factors for Polyphenols, total in Blueberry [Unknown species], pure juice, high-pressure processed with the process stored refrigerated Food Processing
Yield factor value: 1.0 (Any food, stored refrigerated, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.89 | 0.87 | 0.92 | 0.02 | 5 |
Original Retention Factor Values used to Produce Mean
Barba F.J., Jäger H., Meneses N., Esteve M.J., Frígola A., Knorr D. (2012) Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innovative Food Science and Emerging Technologies IN PRESS
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.87 | Blueberry juice, pressurized at 600 MPa/5 min, 42°C | Blueberry juice, pressurized at 600 MPa/5 min, 42°C, stored at 4°C, 7 days | 335.0 | 294.0 | mg/100 g fresh weight |
| 0.88 | Blueberry juice, pressurized at 600 MPa/5 min, 42°C | Blueberry juice, pressurized at 600 MPa/5 min, 42°C, stored at 4°C, 14 days | 335.0 | 297.0 | mg/100 g fresh weight |
| 0.92 | Blueberry juice, pressurized at 600 MPa/5 min, 42°C | Blueberry juice, pressurized at 600 MPa/5 min, 42°C, stored at 4°C, 21 days | 335.0 | 309.0 | mg/100 g fresh weight |
| 0.89 | Blueberry juice, pressurized at 600 MPa/5 min, 42°C | Blueberry juice, pressurized at 600 MPa/5 min, 42°C, stored at 4°C, 28 days | 335.0 | 301.0 | mg/100 g fresh weight |
| 0.90 | Blueberry juice, pressurized at 600 MPa/5 min, 42°C | Blueberry juice, pressurized at 600 MPa/5 min, 42°C, stored at 4°C, 56 days | 335.0 | 304.0 | mg/100 g fresh weight |