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
1.01 0.85 1.19 0.12 11

Original Retention Factor Values used to Produce Mean

Piljac-Zegarac J., Valek L., Martinez S., Belscak A. (2009) Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refreigerated storage. Food Chemistry 113:394-400

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.11 Blueberry juice Blueberry juice stored in the dark at 4°C 48h 179.55 200.27 mg/100 ml
1.19 Blueberry juice Blueberry juice stored in the dark at 4°C 96h 179.55 214.58 mg/100 ml
1.05 Blueberry juice Blueberry juice stored in the dark at 4°C 216h 179.55 189.72 mg/100 ml
0.92 Blueberry juice Blueberry juice stored in the dark at 4°C 360h 179.55 166.37 mg/100 ml
1.14 Blueberry juice Blueberry juice stored in the dark at 4°C 528h 179.55 205.16 mg/100 ml
1.18 Blueberry juice Blueberry juice stored in the dark at 4°C 696h 179.55 212.69 mg/100 ml
Barba F.J., Jäger H., Meneses N., Esteve M.J., Frígola A., Knorr D. (2012) Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innovative Food Science and Emerging Technologies IN PRESS

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.85 Blueberries juice Blueberry juice, stored at 4°C, 7 days 330.0 283.0 mg/100 g fresh weight
0.91 Blueberries juice Blueberry juice, stored at 4°C, 14 days 330.0 301.0 mg/100 g fresh weight
0.93 Blueberries juice Blueberry juice, stored at 4°C, 21 days 330.0 307.0 mg/100 g fresh weight
0.91 Blueberries juice Blueberry juice, stored at 4°C, 28 days 330.0 302.0 mg/100 g fresh weight
0.90 Blueberries juice Blueberry juice, stored at 4°C, 56 days 330.0 298.0 mg/100 g fresh weight