Yield factor value: 1.0 (Any food, frozen, stored frozen, UNSPECIFIED)

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

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.59 0.59 0.59 0.00 2

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
0.59 Potato 2, slices (4.5 mm) blanching, 96°C, 3 min Potato 2, slices (4.5 mm) blanching, 96°C, 3 min, stored, -20°C 6 months 11.51 6.88 mg/100 g fresh weight
0.59 Potato 2, slices (4.5 mm) blanching, 96°C, 3 min Potato 2, slices (4.5 mm) blanching, 96°C, 3 min, stored, -20°C 12 months 11.51 6.88 mg/100 g fresh weight