https://www.selleckchem.com/pr....oducts/prostaglandin
In a separate experiment, cookies were baked under four dynamic heating conditions 135℃/high humidity, 135℃/low humidity, 150℃/high humidity, and 150℃/low humidity. Process humidity measurements, time-temperature profiles for the product core, surface, and bulk air, and microbial survivor ratios were collected for the four conditions at six residence times (n=144). The traditional isothermal model had a poor root mean square error (RMSE) of 856.51 log (CFU/g), significantly overpredicting bacterial inactivation during
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