Holographic Schwinger effect in flavor-dependent systems

TL;DR

This paper explores how the likelihood of the Schwinger effect varies with flavor content, chemical potential, and temperature in holographic QCD models, revealing that more flavors increase the critical electric field and suppress pair production.

Contribution

It introduces a flavor-dependent analysis of the holographic Schwinger effect using the Einstein-Maxwell-dilaton model informed by lattice QCD data, highlighting the impact of flavors on pair production.

Findings

Critical electric field is lowest for Nf=0, making pair production more probable.

Critical electric field decreases with increasing chemical potential and temperature.

Maximum potential energy increases with the number of flavors, reducing pair production probability.

Abstract

The holographic Schwinger effect is investigated in systems with $N_{f}=0$, $N_{f}=2$, and $N_{f}=2+1$ using the Einstein-Maxwell-dilaton (EMD) model, incorporating equation of state and baryon number susceptibility information from lattice quantum chromodynamics (QCD). It is found that the critical electric field is smallest for $N_{f}=0$, indicating that the Schwinger effect is more likely to occur than in systems with $N_{f}=2$ and $N_{f}=2+1$. The critical electric field decreases with increasing chemical potential and temperature across all systems. Additionally, potential analysis confirms that the maximum total potential energy increases with the number of flavors, suggesting that existing particles may reduce the probability of particle pair production.