Yield factor value: 0.93 (Tomato, purée, pasteurized, 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
0.67 0.67 0.67 0.00 1

Original Retention Factor Values used to Produce Mean

Georgé S., Tourniaire F., Gautier H., Goupy P., Rock E., Caris-Veyrat C. (2011) Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes. Food Chemistry 124:1603-1611

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.67 Yellow tomato - Raw Yellow tomato - Processed into puree - Grounded, heated, sieved to remove seeds and skins, concentrated to 14 Brix, pasteurised, stored at 4°C 254.1 183.1 mg/100 g dry weight