Description
Return raw and cooked edible masses under a supplied yield factor.
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.
Return raw and cooked edible masses under a supplied yield factor.
When to use this tool
Use Recipe Edible Yield Mass when checking one supplied food-mass or concentration-basis conversion.
How to use the tool and how it works
- Enter grossMass, inedibleMass, suppliedCookedYieldFactor. Use the units and conventions below.
- Run the tool. Correct any format, range, or cross-field input error before interpreting the output.
- Read rawEdibleMass, cookedEdibleMass. Use the output convention below.
Return raw and cooked edible masses under a supplied yield factor. Require 0 <= inedibleMass <= grossMass and yield factor >= 0; cooked edible mass = (gross-inedible)*factor.1
| Input field | Meaning and units | Accepted input |
|---|---|---|
| grossMass | Gross Mass | Required. Finite number; minimum 0. |
| inedibleMass | Inedible Mass | Required. Finite number; minimum 0. |
| suppliedCookedYieldFactor | Supplied Cooked Yield Factor | Required. Finite number; minimum 0. |
| Output field | Interpretation | Returned shape |
|---|---|---|
| rawEdibleMass | Raw Edible Mass | Required. Finite number. |
| cookedEdibleMass | Cooked Edible Mass | Required. Finite number. |
{
"input": {
"grossMass": 1000,
"inedibleMass": 200,
"suppliedCookedYieldFactor": 0.75
},
"output": {
"rawEdibleMass": 800,
"cookedEdibleMass": 600
}
}Limitations and assumptions
- The factor may exceed one and does not establish nutrient retention or food safety.
- 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 Yield Moisture Gap
Compare recipe mass loss with recorded water loss.
- Recipe Oil Absorption Measured Term
Estimate absorbed oil by mass balance.