Nomenclature
A
area of the electrode surface, m2
A′
constant
a
cell radius, m
ac
steepness of the survival curve around Ec
aw
water activity
B
constant
C
capacitance, F
C0
electrolytic capacitor bank, F
C1
pulse capacitor, F
C2
high voltage capacitor, F
Cc
charging capacitor, F
d
distance between electrodes, m
D
log cycle reductions in colony counts
Ec
external field strength, V
Eco
constant, kV/cm
Ecr
critical field strength, kV/cm or V/m
Ef
field strength, V/m or kV/cm
Emax
maximum field strength, kV/cm or V/m
EDTA
ethylene-diamine-tetraacetic acid
G
membrane shear elastic modulus, Pa
HC
heat capacity, J/°C
HPP
high pressure processing
h
unstrained membrane thickness, m
Imax
maximum peak current, A
k
constant, kV/cm ...
Get Emerging Technologies for Food Processing, 2nd Edition now with the O’Reilly learning platform.
O’Reilly members experience books, live events, courses curated by job role, and more from O’Reilly and nearly 200 top publishers.
