Yield factor value: 0.08 (Tomato, lyophilised, 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
0.05 0.05 0.05 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
0.05 Yellow tomato - Raw Yellow tomato - Raw - Lyophilised 254.1 177.5 mg/100 g dry weight