Yield factor value: 1.0 (Any food, stored refrigerated, UNSPECIFIED)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.49 0.00 0.94 0.28 6

Original Retention Factor Values used to Produce Mean

Odriozola-Serrano I., Soliva-Fortuny R., Martin-Belloso O. (2008) Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. European Food Research and Technology 228:239-248 PubMed (25866907)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.94 Strawbery pure juice, pasteurization T 90°C, 30 s Strawbery pure juice, pasteurization T 90°C, 30 s, storage, at 4°C, 7 days 0.2 0.19 mg/100 mL
0.52 Strawbery pure juice, pasteurization T 90°C, 60 s Strawbery pure juice, pasteurization T 90°C, 60 s, storage, at 4°C, 7 days 0.19 0.1 mg/100 mL
0.59 Strawbery pure juice, pasteurization T 90°C, 30 s Strawbery pure juice, pasteurization T 90°C, 30 s, storage, at 4°C, 14 days 0.2 0.12 mg/100 mL
0.42 Strawbery pure juice, pasteurization T 90°C, 60 s Strawbery pure juice, pasteurization T 90°C, 60 s, storage, at 4°C, 14 days 0.19 0.08 mg/100 mL
0.45 Strawbery pure juice, pasteurization T 90°C, 30 s Strawbery pure juice, pasteurization T 90°C, 30 s, storage, at 4°C, 21 days 0.2 0.09 mg/100 mL
0.00 Strawbery pure juice, pasteurization T 90°C, 60 s Strawbery pure juice, pasteurization T 90°C, 60 s, storage, at 4°C, 21 days 0.19 0.0 mg/100 mL