Yield factor value: 0.89 (Peas, boiled, DE, AB, BERGSTROM 1994_GAINS-AND-LOSSES)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.73 0.69 0.81 0.05 4

Original Retention Factor Values used to Produce Mean

Puuponen-Pimia R., Hakkinen S.T., Aarni M., Suortti T., Lampi A.M., Eurola M., Piironen V., Nuutila A.M., Oksman-Caldentey K.M. (2003) Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture 83:1389-1402

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.72 Peas Peas, Bikini, 1997, blanching, 95°C, 2 min 19.02 15.49 mg/100 g fresh weight
0.69 Peas Peas, Bikini, 1998, blanching, 95°C, 2 min 16.91 13.27 mg/100 g fresh weight
0.81 Peas Peas, Avola, 1998, blanching, 95°C, 2 min 16.91 15.49 mg/100 g fresh weight
0.69 Peas Peas, Snake, 1998, blanching, 95°C, 2 min 25.36 19.91 mg/100 g fresh weight