Yield factor value: 1.0 (Strawberry, pure juice, 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
0.98 0.97 1.00 0.01 2

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
0.97 Strawberry juice Strawbery pure juice, pasteurization T 90°C, 30 s 1.5 1.46 mg/100 mL
1.00 Strawberry juice Strawbery pure juice, pasteurization T 90°C, 60 s 1.5 1.51 mg/100 mL