If your whirlpooling, what is the point of a 1 or 10 minute addition.

Your 1 minute addition will continue to add bitterness until your wort hits 170 degrees F. Increasing the bitterness. So if you whirlpool for 45 minutes more to get to 170 F. You have 46 minutes of isomerization. Just compensate with your bittering, first wort hopping additions, or whirlpool additions.

I am sure the software when it sees a late addition is calculating the IBU's to flameout followed by quick cooling by a chiller.

There isn't much research available of whirpooling. How you do it, try to be consistent, I focus more on the temp. It takes about 45 minutes for my wort to drop to 170 degrees F. So I pump my whirlpool for 45 minutes, if I want to add a second addition, I add it then, < 170 degress F.

Pump another 10 minutes, and let settle for 20 minutes, then its chiller time.

I like first wort hopping with whirlpooling, just my preference, smoother bittering.

Woops! Sorry I didn't notice this was a "Pro" post. My boil pot is only 30 gallons.

I hope there is something useful in this post for you.