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
0.44 0.23 0.65 0.21 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
0.65 Broccoli Broccoli, blanching, 96°C, 3 min, stored, -20°C 6 months 3.97 2.59 mg/100 g fresh weight
0.23 Broccoli Broccoli, blanching, 96°C, 3 min stored, -20°C 12 months 3.97 0.92 mg/100 g fresh weight