3. In the case of pre-dried baled bagasse (“PR”), there was a slight rise in temperature during the first 2-3 days reaching 50 °C. From that moment on, the temperature decreased rapidly reaching 30 °C after 10 days of storage keeping in that range
3. In the case of pre-dried baled bagasse (“PR”),there was a slight rise in temperature during thefirst 2-3 days reaching 50 °C. From that momenton, the temperature decreased rapidly reaching 30°C after 10 days of storage keeping in that range