Physical Chemistry of Foods

cp specific heat at constant pressure (J?kg
^1 ?K
^1 )
cn relative standard deviation of ordern (–)
D diffusion coefficient (m^2 ?s
^1 )
fractal dimensionality (–)
relative deformation (–)
d diameter (m)
E modulus (in elongation or unspecified) (Pa)
ES surface modulus (N?m
^1 )
Ea activation energy for a chemical reaction (J?mol
^1 )
e electronic charge (1: 602? 10
^19 C)
F force (N)
f frequency factor
G Gibbs (free) energy
shear modulus (Pa)
G^0 storage (shear) modulus (Pa)
G^00 loss (shear) modulus (Pa)
g acceleration due to gravity (9:807 m^2 ?s
^1 )
H enthalpy
height (m)
h distance from a surface; interparticle distance (m)
hP Planck’s constant (6: 626? 10
^34 J?s)
I ionic strength (molar)
i as subscript: indicates class number (–)
J aggregation rate; particle flux
nucleation rate (m
^3 ?s
^1 )
K constant
stability constant; equilibrium constant
k reaction rate constant
kB Boltzmann constant (1: 381? 10
^23 J?K
^1 )
L length (m)
l eddy size (m)
M molar mass (kg?kmol
^1 )
m mass (kg)
molar concentration (kmol?m
^3 )
N number concentration (m
^3 )
number per unit cross-sectional area (m
^2 )
NAV Avogadro’s number (6: 022? 1023 mol
^1 )
n degree of polymerization (–)
number of moles
reaction order (–)
refractive index (–)
n^0 number of statistical chain elements in a
polymer chain
p pressure (Pa)
pL Laplace pressure (Pa)