Description
Compare measured prepared mass with a supplied yield model.
Food quantities can be expressed on gross, edible, drained, raw, cooked, wet or dry bases. Yield and moisture corrections change the denominator and must be kept distinct from nutrient retention and the amount actually consumed.
Compare measured prepared mass with a supplied yield model.
When to use this tool
Use Ingredient Yield Basis Residual when checking one supplied food-mass or concentration-basis conversion.
How to use the tool and how it works
- Enter rawMass, suppliedYieldFraction, measuredPreparedMass. Use the units and conventions below.
- Run the tool. Correct any format, range, or cross-field input error before interpreting the output.
- Read expectedPreparedMass, residual, measuredYield. Use the output convention below.
Compare measured prepared mass with a supplied yield model. Require positive rawMass and nonnegative yield factor/prepared mass; expectedPreparedMass = raw*factor, residual = measured-expected, measuredYield = measured/raw.1
| Input field | Meaning and units | Accepted input |
|---|---|---|
| rawMass | Raw Mass | Required. Finite number; strictly above 0. |
| suppliedYieldFraction | Supplied Yield Fraction | Required. Finite number; minimum 0. |
| measuredPreparedMass | Measured Prepared Mass | Required. Finite number; minimum 0. |
| Output field | Interpretation | Returned shape |
|---|---|---|
| expectedPreparedMass | Expected Prepared Mass | Required. Finite number. |
| residual | Signed difference in the direction defined above, using the same units as its compared quantities. | Required. Finite number. |
| measuredYield | Measured Yield | Required. Finite number. |
{
"input": {
"rawMass": 100,
"suppliedYieldFraction": 0.8,
"measuredPreparedMass": 75
},
"output": {
"expectedPreparedMass": 80,
"residual": -5,
"measuredYield": 0.75
}
}Limitations and assumptions
- Yield can exceed one; the residual does not identify water, fat or nutrient changes.
- Inputs must satisfy both the field types and the cross-field conditions above. Invalid input causes an error; a successful false flag or documented placeholder is a different result.
- Numeric calculations use binary floating point unless exact decimal-integer arithmetic is explicitly stated. No hidden measurement tolerance or decimal rounding is added; nonfinite or out-of-contract results are rejected. Numeric signed-zero results are exported as zero.
Alternative or Complementary methods
Use food-appropriate measured yields and composition data with matching units; practical dietary or safety decisions require broader assessment.
References
Similar or alternative tools
- Recipe Edible Yield Mass
Return raw and cooked edible masses under a supplied yield factor.
- Recipe Yield Moisture Gap
Compare recipe mass loss with recorded water loss.