The phrase "abuse temperature" is not correct and does not convey a clear meaning in written English.
It is unclear when this phrase could be used, as it lacks context and does not form a coherent expression.
Example: "The experiment showed that the device could not withstand abuse temperature without failing."
Alternatives: "excessive temperature" or "overheating threshold".
The study was carried out at mild abuse temperatures using controlled atmosphere chambers.
If the battery thermal management system is not designed correctly, the temperature of the cells could reach abuse temperatures and potentially send the cells into thermal runaway.
A machine learning strategy in the form of a multilayer perceptron (MLP) neural network was employed to correlate Fourier transform infrared (FTIR) spectral data with beef spoilage during aerobic storage at chill and abuse temperatures.
To address the rapid and non-destructive detection of meat spoilage microorganisms during aerobic storage at chill and abuse temperatures, Fourier transform infrared (FTIR) spectroscopy with the aid of a neuro-fuzzy identification model has been considered in this research.
The developed models may provide useful information for food industry in designing or selecting the proper packaging system with incorporation of AIT to attain the food safety with acceptable "shelf life" of fresh fish products under specified and potential abuse (with temperature deviation) distribution and storage conditions.
Issues related to time-temperature abuse, including insufficient cooking temperature and improper hot-holding, cold-holding, and cooling, were frequently cited as food safety issues by participants.
They are mainly of three basic types, namely, abuse indicators, partial temperature history indicator, and full-temperature history indicator [ 42].
Temperature abuse is a major factor contributing to foodborne disease; monitoring temperature history during food processing, distribution, and storage is a simple, effective means to reduce the incidence of food poisoning.
"On the other hand," said Dr. Boor, who is a microbiologist, "if the food is handled without any contamination or temperature abuse," recooking it and eating it is not by definition dangerous.
