Showing retention factors for Polyphenols, total in Apple [Dessert], puree with the process stored at room temperature Food Processing
Yield factor value: 1.0 (Any food, stored at room temperature, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.79 | 0.39 | 1.10 | 0.24 | 9 |
Original Retention Factor Values used to Produce Mean
Landl A., Abadias A., Sárraga B.C., Viñas A.I., Picouet P.A. (2010) Effect of high pressure processing on the quality of acidified Granny Smith apple. Innovative Food Science and Emerging Technologies 11:557-564
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.81 | Apple raw puree - Day 0 | Apple raw puree - Day 7 | 117.9 | 96.6 | mg/100 g fresh weight |
| 0.41 | Apple raw puree - Day 0 | Apple treated puree - Industrial High pressure processing (400 Mpa for 5 min) - Day 14 | 117.9 | 48.6 | mg/100 g fresh weight |
| 0.39 | Apple raw puree - Day 0 | Apple treated puree - Industrial High pressure processing (400 Mpa for 5 min) - Day 21 | 117.9 | 46.2 | mg/100 g fresh weight |
| 0.91 | Apple treated puree - Industrial High pressure processing (400 Mpa for 5 min) - Day 0 | Apple treated puree - Industrial High pressure processing (400 Mpa for 5 min) - Day 7 | 88.8 | 81.6 | mg/100 g fresh weight |
| 0.77 | Apple treated puree - Industrial High pressure processing (400 Mpa for 5 min) - Day 0 | Apple treated puree - Industrial High pressure processing (600 Mpa for 5 min) - Day 14 | 88.8 | 68.5 | mg/100 g fresh weight |
| 0.72 | Apple treated puree - Industrial High pressure processing (400 Mpa for 5 min) - Day 0 | Apple treated puree - Industrial High pressure processing (600 Mpa for 5 min) - Day 21 | 88.8 | 64.2 | mg/100 g fresh weight |
| 1.03 | Apple treated puree - Industrial High pressure processing (600 Mpa for 5 min) - Day 0 | Apple treated puree - Industrial High pressure processing (600 Mpa for 5 min) - Day 7 | 102.8 | 106.3 | mg/100 g fresh weight |
| 1.00 | Apple treated puree - Industrial High pressure processing (600 Mpa for 5 min) - Day 0 | Apple treated puree - Conventional pasteurization (75°C for 10 min) - Day 14 | 102.8 | 102.9 | mg/100 g fresh weight |
| 1.10 | Apple treated puree - Industrial High pressure processing (600 Mpa for 5 min) - Day 0 | Apple treated puree - Conventional pasteurization (75°C for 10 min) - Day 21 | 102.8 | 113.7 | mg/100 g fresh weight |