Showing retention factors for 5-Caffeoylquinic acid in Apple [Dessert], juice with the process ultra-high pressure homogenized Food Processing
Yield factor value: 1.0 (Orange, pure juice, high pressure, 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 |
|---|---|---|---|---|
| 1.11 | 1.11 | 1.11 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Suárez-Jacobo, A., Saldo, J., Rüfer, C.E., Guamis, B., Roig-Sagués, A.X., Gervilla, R. (2011) Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage. Journal of Food Engineering IN PRESS
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.11 | Fresh apple juice | Fresh apple juice - Ultra-high pressure homogenization (UHPH) at 300 MPa and 4°C | 0.36 | 0.4 | mg/100 ml |