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