Yield factor value: 1.0 (Orange, pure juice, high pressure, 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
1.13 1.13 1.13 0.00 1

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
1.13 Orange juices Orange Juices high-pressure (400 MPa/40°C/1 min) 3.9 4.43 mg/100 ml