Yield factor value: 0.93 (Potato, not-peeled, cooked by microwave, 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
0.96 0.96 0.96 0.00 1

Original Retention Factor Values used to Produce Mean

Picouet P.A., Landl A. A., Abadias M. B., Castellari M. A., Viñas I. (2009) Minimal processing of a Granny Smith apple purée by microwave heating. Innovative Food Science and Emerging Technologies 10:545-550

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.96 Apple puree Apple puree - microwaved with lemon juice in a domestic microwave oven for 1 h 112.4 116.6 mg/100 g fresh weight