Mould temperature has a big effect on PE product.
If mould temp is high, the product shrinkage will be big and if the temp is low, the innerstress will be high, thr product will before easily.
Usually for LDPE, the mould temperature is 35~60℃ for LDPE and 50~80℃ for HEPE.
If you want to know more,pls contact Sino Mould (sinomould-13@hotmail.com)
It is a gas at room temperature.
You throw it away.
Mold can grow on just about anything that follows this acronym. FATTOM. F is for Food. Food is a great supporter of mold. Protein rich foods easily support mold. A is for Acidity. Acid in food helps support mold as well. 4.5 - 7.5 on pH scale. T is for time. The longer the food stays in the temp danger zone the more likely mold will be produced. T is for Temp. Food spent in the danger zone of 41 F - 135 F, supports mold the best. O is for oxygen. Most mold needs oxygen to grow and reproduce. M is for moisture. Water is essential for mold to be present. Remove the water, and mold will die.
Mold may have started while it was on the shelf in the supermarket and then accelerated as it was carried home. Think about how long between approp. stge temp in shop and REACHING approp. stge. temp in fridge/freezer at home.
165F
Set point is not what causes the condensation . You most likely have a insulation problem . If your vents are swetting you need to ck duct insulation and if you vent boot is not insulated could cause this
around 90ºC is normal
what should my dash gauge read for normal opp temp on my 97 Chevy 5.7 liter vortec
The reason that bread kept at room temperature molds faster then bread kept in the fridge is due to the fact that warmer temperatures promote mold to grow. Mold flourishes in room temperature and has a harder time in colder climates.Yes, it would be much slower to mold kept refrigerated, but it will also dry the bread out more quickly.
52 degrees Celsius
should be in the middle of the temp guage.
temp