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
0.64 0.45 0.90 0.20 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
0.90 Orange Juices high-pressure (400 MPa/40°C/1 min) Orange Juices high-pressure (400 MPa/40°C/1 min) Storage at 4°C, 10 days 13.34 12.05 mg/100 ml
0.76 Orange Juices high-pressure (400 MPa/40°C/1 min) Orange Juices high-pressure (400 MPa/40°C/1 min) Storage at 4°C, 15 days 13.34 10.15 mg/100 ml
0.45 Orange Juices high-pressure (400 MPa/40°C/1 min) Orange Juices high-pressure (400 MPa/40°C/1 min) Storage at 4°C, 20 days 13.34 6.04 mg/100 ml
0.45 Orange Juices high-pressure (400 MPa/40°C/1 min) Orange Juices high-pressure (400 MPa/40°C/1 min) Storage at 4°C, 40 days 13.34 6.08 mg/100 ml