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
0.65 0.44 0.88 0.18 4

Original Retention Factor Values used to Produce Mean

Plaza L., Sanchez-Moreno C., De Ancos B., Elez-Martinez P., Martin-Belloso O., Cano M.P. (2011) Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. Lwt-Food Science and Technology 44:834-839

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.88 Orange Juices low pasteurization (70°C/30 s) Orange Juices low pasteurization (70°C/30 s) Storage at 4°C, 10 days 11.56 10.21 mg/100 ml
0.75 Orange Juices low pasteurization (70°C/30 s) Orange Juices low pasteurization (70°C/30 s) Storage at 4°C, 15 days 11.56 8.76 mg/100 ml
0.44 Orange Juices low pasteurization (70°C/30 s) Orange Juices low pasteurization (70°C/30 s) Storage at 4°C, 20 days 11.56 5.12 mg/100 ml
0.51 Orange Juices low pasteurization (70°C/30 s) Orange Juices low pasteurization (70°C/30 s) Storage at 4°C, 40 days 11.56 5.91 mg/100 ml