Processing correction

Concentrations in the consumed food (food as eaten) may be different from concentrations in the modelled food in monitoring programs (typically raw food) due to processing, such as peeling, washing, cooking etc. Concentrations are therefore corrected according to

$$c'_{jhk} = \mathit{pf}_{jhk} \cdot c_{jhk} = \left( \frac{\mathit{PF}_{k}}{cf_{k}} \right) \cdot c_{jhk}$$

where $c_{jhk}$ is the concentration of substance $k$ in the food $j$ with processing type $h$, and where $\mathit{pf}_{jhk}= \frac {\mathit{PF}_{jhk}}{cf_{jhk}}$ is a factor indicating the mass change for a specific combination $k$ of modelled food and processing. The processing correction factor $\mathit{cf}_{jhk}$ is used to correct for the fact that the processing factors $\mathit{PF}_{jhk}$ as commonly available from the input data describe both the effects of chemical alteration and weight change. E.g. for a dried food with a consumption of 100 gram which is translated to 300 gram raw agricultural commodity, the correction factor is 3. Note that the weight change is already included when calculating the consumption amounts of the modelled foods.