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The RTI is the rounded temperature in degrees C, at which the properties of B have decreased to 50 percent of their initial value in about the same amount of time (correlation time) than it takes for A at its own RTI value. A maximum correlation time of 60.000 hours is considered acceptable for many electrical applications, however it may also ...
The heat index (HI) is an index that combines air temperature and relative humidity, in shaded areas, to posit a human-perceived equivalent temperature, as how hot it would feel if the humidity were some other value in the shade. For example, when the temperature is 32 °C (90 °F) with 70% relative humidity, the heat index is 41 °C (106 °F ...
Time temperature indicators are commonly used on food, pharmaceutical, and medical products to indicate exposure to excessive temperature (and time at temperature). [1] In contrast, a temperature data logger measures and records the temperatures for a specified time period. The digital data can be downloaded and analyzed.
The wet-bulb globe temperature (WBGT) is a measure of environmental heat as it affects humans. Unlike a simple temperature measurement, WBGT accounts for all four major environmental heat factors: air temperature, humidity, radiant heat (from sunlight or sources such as furnaces), and air movement (wind or ventilation). [ 1 ]
When the temperature is 30 °C (86 °F) and the dew point is 15 °C (59 °F), the humidex is 34. If the temperature remains 30 °C (86 °F) and the dew point rises to 25 °C (77 °F), the humidex rises to 42. The humidex is higher than the U.S. heat index at equal temperature and relative humidity. The humidex formula is as follows: [7] [8]
The Template:Heat_index calculates the heat index, for a specified temperature and relative humidity (parameters 1 & 2), using a formula from the U.S. National Weather Service (NWS). [ 1 ] Science
Foodservice Equipment & Supplies is a trade publication serving the information needs of dealers, broadline distributors, consultants and multi-unit operators who specify and purchase foodservice equipment and supplies.
Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [1] [2] [3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness [a] and that food that remains in this ...