Food Science Acronyms Alphabet V

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Food Science Alphabet – V

S. No.	Acronym	Full Form	Short Explanation	Practical Example
V001	VOC	Volatile Organic Compounds	Organic chemicals that vaporize easily and influence aroma and flavor.	Key contributors to wine and fruit aroma profiles.
V002	VFA	Volatile Fatty Acids	Short-chain fatty acids important in fermentation and flavor.	Found in yogurt and cheese ripening.
V003	VLP	Virus-Like Particles	Protein-based particles resembling viruses but non-infectious.	Used in vaccine and virus detection studies in food safety.
V004	VP	Vacuum Packaging	Packaging under reduced pressure to prolong shelf life.	Used in meat, fish, and cheese preservation.
V005	VFD	Vacuum Freeze-Drying	Drying under vacuum to preserve nutrients and texture.	Used for instant coffee and fruit powders.
V006	VHT	Very High Temperature	Rapid heating process for sterilizing liquid foods.	Applied in UHT milk production.
V007	VMC	Vacuum Microwave Cooking	Combines vacuum and microwaves for fast, nutrient-rich cooking.	Used in vegetable dehydration.
V008	VF	Vacuum Frying	Frying under vacuum to reduce oil absorption.	Used for low-fat chips and snacks.
V009	VSP	Vacuum Sealing Process	Removes air before sealing food packages.	Used for sous-vide ready meals.
V010	VDP	Vacuum Drying Process	Removes moisture under vacuum at low temperature.	Used in drying heat-sensitive materials like herbs.
V011	VLPH	Vegetable Lipid Peroxide Hydrolysis	Breakdown of oxidized lipids in vegetables.	Studied in rancidity control.
V012	VAP	Volatile Aroma Profile	Characterization of volatile aroma compounds.	Used in flavor analysis of fruits and wines.
V013	VSM	Vacuum Steam Method	Combines vacuum and steam for rapid sterilization.	Used in spice paste sterilization.
V014	VCS	Vacuum Cooling System	Rapid cooling by water evaporation under vacuum.	Used for leafy vegetables and bakery products.
V015	VMT	Vacuum Mixing Technology	Mixes ingredients without oxidation.	Used in dough preparation for better texture.
V016	VSS	Vacuum Storage System	Stores food under vacuum to prevent spoilage.	Used in long-term grain storage.
V017	VCF	Vegetable Concentrate Formula	Concentrated vegetable-based product for soups or sauces.	Used in instant soup bases.
V018	VME	Vacuum Micro-Encapsulation	Traps sensitive compounds in a vacuum environment.	Used in probiotic encapsulation.
V019	VPR	Vacuum Pressure Release	Process for degassing liquid foods.	Used in beverage filling operations.
V020	VCM	Vegetable Cell Membrane	Biological structure influencing texture and firmness.	Studied in fruit softening during storage.
V021	VPP	Vegetable Protein Product	Protein extracted from plant sources.	Used in meat analog production.
V022	VHP	Very High Pressure	Non-thermal method for microbial inactivation.	Used in juice pasteurization.
V023	VTR	Vacuum Thermal Reactor	Reactor for vacuum-based thermal reactions.	Used in fat modification processes.
V024	VMP	Vacuum Mixing Process	Combines ingredients under vacuum to reduce oxidation.	Used in mayonnaise production.
V025	VFR	Vacuum Filtration Rate	Rate of filtration under reduced pressure.	Used in wine clarification.
V026	VEP	Vitamin Enrichment Process	Addition of essential vitamins to food.	Used in fortified cereals.
V027	VNC	Viable Non-Culturable	Microorganisms that are alive but not culturable.	Relevant in pathogen detection in processed foods.
V028	VTT	Vitamin Transfer Technology	Technology ensuring retention of vitamins during processing.	Used in juice fortification.
V029	VBF	Vegetable Bioactive Fraction	Portion rich in bioactive compounds.	Used in functional beverage formulations.
V030	VBI	Vegetable Blanching Index	Measurement of blanching effectiveness.	Used to control enzyme inactivation in frozen peas.
V031	VSSP	Vacuum Steam Sterilization Process	Steam sterilization under vacuum for gentle heat treatment.	Used in spice sterilization.
V032	VRC	Vacuum Retort Canning	Canning under vacuum to reduce oxidation.	Used in ready-to-eat meals.
V033	VAS	Vitamin A Supplement	Product providing Vitamin A fortification.	Used in dairy and baby foods.
V034	VDF	Vegetable Dietary Fiber	Fiber derived from vegetable sources.	Used in nutrition enhancement.
V035	VNM	Volatile Nitrogenous Metabolites	Compounds contributing to odor and spoilage.	Monitored in fish freshness testing.
V036	VSPF	Vacuum Spray Freeze	Combines spray and freeze drying under vacuum.	Used in instant flavor powder manufacturing.
V037	VFP	Vegetable Fermentation Process	Microbial transformation of vegetables.	Used in sauerkraut and kimchi production.
V038	VPH	Vacuum Puffing Heat	Creates expanded texture through vacuum puffing.	Used in puffed fruit snacks.
V039	VCT	Vacuum Cooling Technology	Rapid vacuum cooling to extend shelf life.	Used in salad greens and bakery cooling.
V040	VCP	Vacuum Cooked Product	Food cooked under vacuum for flavor retention.	Used in sous-vide meals.
V041	VRCM	Vitamin Retention Control Method	System ensuring minimal vitamin loss during cooking.	Used in fortification processes.
V042	VCO	Virgin Coconut Oil	Oil extracted from fresh coconuts without refining.	Used in health foods and cooking oils.
V043	VCB	Vegetable Carbon Black	Natural black pigment derived from vegetables.	Used as natural food colorant.
V044	VNP	Volatile Nitrogen Profile	Analysis of nitrogen-based aroma compounds.	Used in meat spoilage detection.
V045	VFS	Vacuum Formed Sheet	Plastic sheet formed under vacuum.	Used for packaging trays.
V046	VCI	Volatile Corrosion Inhibitor	Prevents corrosion in metal packaging materials.	Used in machinery food-contact packaging.
V047	VTE	Vitamin E	Fat-soluble antioxidant vitamin.	Added to oils to prevent rancidity.
V048	VWT	Vacuum Water Transfer	Controlled water removal via vacuum.	Used in fruit dehydration.
V049	VDN	Vitamin D Nutrition	Study of Vitamin D fortification and bioavailability.	Used in fortified milk and cereals.
V050	VFSR	Vacuum Fluidized System Reactor	Combines vacuum and fluidization for uniform drying.	Used in powdered flavor production.
V051	VCBP	Vegetable Cell Bio-Polymer	Bio-based polymer from vegetable cells.	Used in edible film production.
V052	VLM	Vacuum Level Measurement	Measures vacuum intensity during processing.	Used in packaging lines.
V053	VSSQ	Vitamin Stability and Shelf-life Quotient	Ratio determining vitamin stability in storage.	Used in fortified drink R&D.
V054	VPA	Volatile Profile Analysis	Analytical study of aroma and volatile compounds.	Used in coffee and tea flavor profiling.
V055	VRE	Vegetable Residue Extract	Extract derived from processing residues.	Used for natural antioxidant recovery.
V056	VTB	Vitamin B Complex	Group of water-soluble vitamins.	Used in fortified energy drinks.
V057	VBFM	Vegetable-Based Functional Material	Functional ingredients derived from vegetables.	Used in meat alternatives.
V058	VLS	Vacuum Leak Sensor	Device detecting vacuum loss in packaging.	Used in meat packaging QA.
V059	VBC	Vegetable Base Concentrate	Concentrated vegetable puree or extract.	Used in soup base production.
V060	VRI	Vitamin Retention Index	Quantitative measure of vitamin preservation.	Used in processing optimization.
V061	VQC	Vacuum Quality Control	Inspection of vacuum-sealed products.	Used in packaged food industries.
V062	VAPC	Vacuum-Assisted Pasteurization Chamber	Device for low-temperature sterilization.	Used in fruit pulp pasteurization.
V063	VTRP	Vitamin Transformation Reaction Pathway	Describes degradation or conversion of vitamins.	Studied in food storage research.
V064	VBG	Vegetable Byproduct Granules	Powder from vegetable processing waste.	Used in dietary supplements.
V065	VPPM	Vegetable Protein Powder Mix	Blended plant proteins for nutritional use.	Used in vegan beverages.
V066	VSSM	Vacuum Sealing Safety Monitor	Sensor for ensuring seal integrity.	Used in automatic packaging machines.
V067	VCD	Vacuum Carbonization Device	System for converting organic waste into carbon-rich materials.	Used in food waste valorization.
V068	VSPM	Vacuum Steam Pasteurization Method	Pasteurization under vacuum to minimize thermal damage.	Used for fruit purees.
V069	VCR	Vacuum Cooling Reactor	Unit maintaining vacuum during cooling reactions.	Used in beverage carbonation.
V070	VAI	Vitamin A Index	Quantifies vitamin A concentration in food.	Used in nutritional labeling.
V071	VSR	Vacuum Sealing Rate	Speed of sealing under vacuum.	Used to optimize packaging lines.
V072	VSMC	Vegetable Starch Modification Complex	Structure for starch modification.	Used in thickener preparation.
V073	VMB	Vegetable Microbiome Balance	Ratio of microbial species on vegetables.	Used in probiotic vegetable fermentations.
V074	VWB	Vegetable Water Balance	Moisture management in stored vegetables.	Used in cold chain control.
V075	VFF	Vegetable Flavor Fraction	Extract containing flavor-active molecules.	Used in soup and sauce manufacturing.

S. No.	Acronym	Full Form	Short Explanation	Practical Example
V076	VFI	Vegetable Fat Index	Ratio indicating vegetable fat quality and composition.	Used in margarine and shortening formulation.
V077	VLMF	Vacuum Low-Temperature Moisture Freeze	Combines vacuum and low heat for efficient drying.	Used for high-quality freeze-dried fruits.
V078	VPC	Vegetable Protein Concentrate	Protein-rich product derived from vegetables.	Used in plant-based meat and protein bars.
V079	VAPN	Vacuum-Assisted Preservation Network	System maintaining vacuum for extended freshness.	Used in food storage systems.
V080	VDNF	Volatile Derived Nitrogen Fraction	Portion of nitrogen compounds influencing aroma.	Used in coffee aroma studies.
V081	VMI	Vitamin Mineral Index	Combined measure of vitamin and mineral concentration.	Used in nutritional food analysis.
V082	VAPF	Vegetable Antioxidant Phenolic Fraction	Bioactive compounds from vegetables with antioxidant properties.	Used in natural preservative formulations.
V083	VBCS	Vegetable Bio-Composite Structure	Natural composite materials derived from vegetable fibers.	Used in biodegradable packaging.
V084	VDC	Vacuum Dehydration Chamber	Device used for removing moisture under vacuum.	Used for fruit and herb dehydration.
V085	VPE	Vacuum Pasteurization Equipment	Equipment for pasteurizing sensitive foods under vacuum.	Used in juice and puree processing.
V086	VCSM	Vitamin Conversion Stability Model	Predicts vitamin degradation under different conditions.	Used in shelf-life modeling.
V087	VLPD	Vegetable Lipid Peroxidation Degree	Measure of lipid oxidation extent in vegetables.	Used in rancidity detection.
V088	VRCF	Vacuum Rotary Concentration Facility	Used to concentrate liquid foods by evaporation under vacuum.	Used in tomato paste and syrup production.
V089	VBP	Vegetable Bioactive Peptides	Peptides with health-promoting properties from vegetables.	Used in nutraceutical formulations.
V090	VNS	Vitamin Nutrition Score	Scoring system to assess vitamin levels in foods.	Used in food labeling and quality ranking.
V091	VSSP	Vacuum Steam Sterilization Protocol	Standardized method for steam-based sterilization.	Used in ready-to-eat product lines.
V092	VEF	Vegetable Enzyme Fraction	Extract of enzymes from vegetables for processing.	Used in juice clarification.
V093	VHM	Vacuum Heat Method	Gentle heating technique using vacuum to retain nutrients.	Used in baby food processing.
V094	VCFD	Vacuum Chamber Freeze Dryer	Freeze dryer that uses vacuum pressure to sublimate ice.	Used in instant soup and coffee powder manufacturing.
V095	VIM	Vacuum Infusion Method	Infuses flavor or preservative under vacuum.	Used in fruit flavoring and curing meats.
V096	VQF	Vitamin Quality Factor	Indicator of vitamin stability after processing.	Used in nutritional beverages.
V097	VMS	Vegetable Microstructure Study	Research of cell structure and texture.	Used in post-harvest storage studies.
V098	VPL	Vacuum Packaging Line	Automated system for vacuum packaging.	Used in large-scale meat processing units.
V099	VFN	Vegetable Fiber Network	Matrix formed by plant fibers that affect texture.	Used in meat analogs.
V100	VSPC	Vacuum Sterilized Product Container	Package type designed for vacuum-sterilized foods.	Used in sterilized soups and sauces.
V101	VPI	Vegetable Polyphenol Index	Quantitative measure of polyphenols in vegetables.	Used in antioxidant profiling.
V102	VED	Vacuum Evaporation Device	Device for concentrating liquids at low temperature.	Used in milk concentration.
V103	VFT	Vegetable Flavor Technology	Methods used to enhance or stabilize vegetable flavor.	Used in soup cube production.
V104	VRT	Vacuum Roasting Technology	Uses vacuum conditions to roast foods with reduced oxidation.	Used in coffee and nut roasting.
V105	VEFM	Vegetable Extract Functional Matrix	Matrix containing concentrated bioactives.	Used in fortified snacks.
V106	VCMR	Vitamin Content Monitoring Recorder	Device to record vitamin degradation during processing.	Used in juice production lines.
V107	VCC	Vegetable Cell Culture	Cultivation of plant cells in controlled conditions.	Used in artificial flavor or pigment production.
V108	VSPH	Vegetable Source Protein Hydrolysate	Hydrolyzed vegetable proteins for flavor enhancement.	Used in savory seasonings.
V109	VSS	Vitamin Stability System	Mechanism ensuring retention during processing.	Used in fortified dairy products.
V110	VDPF	Vegetable Derived Polyphenol Fraction	Extracted polyphenols with antioxidant function.	Used in functional drinks.
V111	VBB	Vegetable Bio-Binder	Natural binding agent from vegetable polysaccharides.	Used in plant-based patties.
V112	VEPD	Vitamin Encapsulation and Protection Device	Ensures controlled vitamin release in food.	Used in multivitamin gummies.
V113	VAF	Vegetable Aroma Fraction	Portion responsible for volatile aroma.	Used in flavor development.
V114	VCSL	Vacuum Cooling Storage Line	Integrated vacuum cooling and storage.	Used in bakery or salad chains.
V115	VNM	Vegetable Nutrient Matrix	Structural network of nutrients in vegetables.	Studied in nutrient loss analysis.
V116	VHL	Vegetable Heat Loss	Thermal energy loss during cooking.	Monitored in industrial steam blanching.
V117	VRCM	Vacuum Retort Control Module	Device controlling vacuum retort sterilization.	Used in canning automation.
V118	VFFS	Vertical Form Fill Seal	Automated vertical packaging system.	Used for snacks, grains, and powders.
V119	VSG	Vegetable Stabilization Gel	Gel made to stabilize vegetable emulsions.	Used in sauces and dressings.
V120	VBS	Vegetable Base Sauce	Concentrated sauce base derived from vegetables.	Used in ready meals.
V121	VHR	Vitamin Heat Resistance	Tolerance of vitamins to heat during cooking.	Used to assess vitamin C retention.
V122	VDR	Vegetable Drying Ratio	Water removal ratio in dehydration.	Used in dried vegetable production.
V123	VAA	Vegetable Antioxidant Activity	Capacity of vegetable extracts to neutralize free radicals.	Used in nutraceutical development.
V124	VRC	Vegetable Residue Compost	Compost produced from vegetable waste.	Used in organic farming.
V125	VIF	Vitamin Interaction Factor	Synergy between vitamins during metabolism.	Used in supplement formulation.
V126	VMD	Vacuum Mixing Device	Equipment for air-free blending.	Used in mayonnaise or salad dressing plants.
V127	VFB	Vegetable Fiber Blend	Mixture of various plant fibers for nutrition.	Used in bakery fiber fortification.
V128	VCPR	Vacuum Controlled Pressure Reactor	Controls vacuum for enzymatic reactions.	Used in fat hydrolysis.
V129	VTP	Vitamin Transport Protein	Protein aiding vitamin absorption.	Studied in nutrition metabolism.
V130	VGS	Vegetable Growth Substrate	Medium used for cultivating vegetables.	Used in hydroponic systems.
V131	VBC	Vegetable Biochemical Composition	Overall chemical makeup of a vegetable.	Used in quality grading.
V132	VEM	Vitamin Extraction Method	Process to isolate vitamins from food samples.	Used in lab nutrient testing.
V133	VSD	Vacuum Spray Dryer	Drying machine using vacuum to form powders.	Used in instant beverage powders.
V134	VRS	Vegetable Residual Sugar	Remaining sugar content after processing.	Measured in tomato paste.
V135	VLB	Vegetable Lignin Binder	Plant polymer used as a natural binder.	Used in food-safe packaging.
V136	VFRS	Vacuum Freeze Reactor System	Combination of freeze and vacuum for drying.	Used in probiotics preservation.
V137	VCSF	Vegetable Cell Stabilization Factor	Measures structural stability of cells.	Used in texture analysis.
V138	VNPF	Vegetable Nutrient Preservation Factor	Indicates nutrient retention percentage.	Used in blanching optimization.
V139	VTM	Vitamin Transformation Mechanism	Study of vitamin changes during processing.	Used in fortification R&D.
V140	VRCF	Vegetable Residue Conversion Facility	Converts vegetable waste to usable materials.	Used in circular food systems.
V141	VBR	Vegetable Batch Reactor	Controlled reactor for vegetable processing.	Used in puree concentration.
V142	VMPD	Vitamin Metabolic Pathway Database	Database of vitamin metabolism reactions.	Used in food biochemistry studies.
V143	VSSG	Vacuum Steam Sterilization Generator	Machine generating steam under vacuum.	Used in commercial sterilization.
V144	VNCB	Vegetable Nutrient Content Benchmark	Standard nutrient reference.	Used in food nutrition comparison.
V145	VBCP	Vegetable Bio-Coating Polymer	Edible coating derived from vegetable polymers.	Used to extend fruit shelf life.
V146	VHTP	Very High Temperature Processing	Rapid sterilization at extreme temperatures.	Used in milk and juice UHT systems.
V147	VFBP	Vegetable Fiber-Based Product	Foods made primarily from vegetable fibers.	Used in vegan burger formulations.
V148	VFS	Vegetable Flavor System	Combination of natural flavors from vegetables.	Used in seasoning blends.
V149	VSDC	Vacuum Steam Drying Chamber	Combines vacuum and steam to remove moisture gently.	Used in fruit drying.
V150	VCCM	Vitamin Content Calibration Model	Mathematical model for accurate vitamin estimation.	Used in lab calibration.
V151	VSB	Vegetable Stabilized Beverage	Drink fortified with stabilized vegetable nutrients.	Used in smoothie industries.
V152	VPLF	Vegetable Protein Liquid Form	Liquid protein extract from vegetables.	Used in protein drinks.
V153	VASF	Vegetable Antimicrobial Substance Fraction	Fraction containing antibacterial compounds.	Used in food preservation.
V154	VBT	Vegetable Blanching Time	Duration required for optimal blanching.	Used in frozen food manufacturing.
V155	VCP	Vitamin Conversion Process	Process of converting vitamin precursors into active form.	Used in fortified food formulation.
V156	VLBM	Vegetable Lipid Binding Molecule	Protein or polysaccharide that binds fats.	Used in low-fat formulations.
V157	VASR	Vegetable Aroma Stabilization Reaction	Chemical reaction preserving aroma molecules.	Used in flavor encapsulation.
V158	VTRS	Vitamin Tracking and Retention System	System for real-time monitoring of vitamin levels.	Used in automated food factories.
V159	VSBP	Vegetable Starch-Based Polymer	Biopolymer made from vegetable starch.	Used in biodegradable packaging.
V160	VNSP	Vacuum Nitrogen Sealing Process	Combines vacuum and nitrogen flushing.	Used in snack packaging.
V161	VPD	Vacuum Pressure Drying	Controlled drying technique using alternating pressure.	Used in fruit chips production.
V162	VMCF	Vegetable Mineral Content Factor	Index showing mineral levels in vegetables.	Used in dietary studies.
V163	VSRM	Vitamin Stability Retention Model	Predicts shelf-life of fortified foods.	Used in R&D departments.
V164	VCRD	Vacuum Controlled Roasting Device	Machine for low-oxygen roasting.	Used in nut roasting plants.
V165	VPCF	Vegetable Polyphenol Concentration Factor	Ratio for antioxidant strength.	Used in nutritional labeling.
V166	VHPF	Vacuum High-Pressure Freeze	Combines vacuum and pressure for drying.	Used in premium dried foods.
V167	VBRD	Vegetable Bio-Residue Dryer	Equipment to dry vegetable byproducts.	Used in waste valorization.
V168	VFSQ	Vegetable Freshness Score Quotient	Index for freshness evaluation.	Used in quality inspection.
V169	VSPG	Vegetable Sugar Processing Grade	Classification by sugar concentration.	Used in juice and jam production.
V170	VEDM	Vitamin Extraction and Detection Method	Analytical procedure for vitamin content.	Used in nutrition labs.
V171	VPHR	Vegetable Phenolic Heat Resistance	Resistance of phenolics to heat degradation.	Used in thermal process design.
V172	VBCM	Vegetable Bio-Coating Material	Edible layer from natural sources.	Used in eco-friendly packaging.
V173	VDD	Vitamin Deficiency Detector	Sensor or test detecting deficiency in food.	Used in quality assurance labs.
V174	VFFP	Vegetable Fiber Fortified Product	Product enriched with vegetable fibers.	Used in functional foods.
V175	VPPF	Vegetable Phytochemical Profile	Composition of plant secondary metabolites.	Used in health claim validation.
V176	VCSQ	Vitamin Content Stability Quotient	Value showing vitamin stability over storage.	Used in R&D reports.
V177	VDFR	Vacuum Drying Failure Ratio	Indicator of process inefficiency.	Used in equipment calibration.
V178	VWBQ	Vegetable Water Balance Quotient	Measures water activity in vegetables.	Used in drying optimization.
V179	VSPT	Vacuum Steam Pasteurization Technique	Combines steam and vacuum for microbial control.	Used in organic juice industries.
V180	VPPM	Vegetable Protein Processing Method	Industrial procedure for extracting proteins.	Used in textured soy and pea proteins.
V181	VAFS	Vegetable Aroma Formation System	System generating desirable vegetable aromas.	Used in flavor synthesis.
V182	VCSQ	Vegetable Color Stability Quotient	Index of color retention after processing.	Used in frozen vegetable quality grading.
V183	VTRM	Vitamin Tracking Record Mechanism	Data system tracking vitamin content.	Used in food compliance software.
V184	VSH	Vacuum Steam Heating	Rapid heating using steam under vacuum.	Used in soups and sauces.
V185	VRCQ	Vitamin Retention Coefficient Quotient	Ratio of vitamin retained post-processing.	Used in nutrition analysis.
V186	VGM	Vegetable Growth Model	Predictive model for vegetable cultivation.	Used in greenhouse farming.
V187	VCMQ	Vegetable Cell Membrane Quality	Assessment of cell integrity.	Used in freshness detection.
V188	VFC	Vegetable Flavor Compound	Molecules responsible for characteristic vegetable taste.	Used in food flavoring.
V189	VES	Vitamin Enhancement Strategy	Method to increase vitamin bioavailability.	Used in fortified beverages.
V190	VTPR	Vegetable Texture Preservation Ratio	Ratio indicating texture retention.	Used in canning and freezing industries.
V191	VRCQ	Vacuum Retention Control Quotient	Measures pressure retention in vacuum systems.	Used in packaging QA.
V192	VBPQ	Vegetable Bioactive Potency Quotient	Value showing potency of bioactive compounds.	Used in antioxidant-rich product formulation.
V193	VDS	Vacuum Deaeration System	Removes dissolved gases from liquids.	Used in juice filling systems.
V194	VPPD	Vegetable Protein Peptide Digest	Digestible peptide from plant proteins.	Used in protein beverages.
V195	VSRQ	Vegetable Shelf-life Retention Quotient	Measurement of freshness duration.	Used in storage studies.
V196	VHTR	Vacuum Heat Transfer Reactor	System ensuring even heat transfer.	Used in pasteurization units.
V197	VPCQ	Vitamin Preservation Coefficient Quotient	Numerical stability index of vitamins.	Used in fortification studies.
V198	VAFR	Vegetable Aroma Retention Factor	Indicates how aroma persists after cooking.	Used in frozen meals development.
V199	VCMF	Vegetable Cell Modification Factor	Parameter defining cell wall softening.	Used in thermal processing analysis.
V200	VQR	Vitamin Quality Retention	Overall quality measure for vitamin preservation.	Used in fortified cereals and beverages.