Experimental design layout for D-value determination.
| Run | pH | Temperature (°C) | D-value (min) |
|---|---|---|---|
| 1 | 5.5 | 80 | |
| 2 | 5.5 | 80 | |
| 3 | 6.5 | 90 | |
| 4 | 4.1 | 80 | |
| 5 | 6.5 | 70 | |
| 6 | 7.0 | 80 | |
| 7 | 4.5 | 70 | |
| 8 | 5.5 | 66 | |
| 9 | 5.5 | 95 | |
| 10 | 5.5 | 80 | |
| 11 | 5.5 | 80 | |
| 12 | 5.5 | 80 | |
| 13 | 4.5 | 90 |
Dr. Waliu Adewale Adebayo acknowledges Late Prof. C. T. Akanbi for inspiring his interest on thermos-bacteriology of foods most especially indigenous ones.
WAA: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Resources, Project administration, Software, Supervision, Validation, Visualization, Writing—original draft, Writing—review & editing. HAA: Data curation, Formal analysis, Methodology, Project administration, Supervision, Validation, Visualization, Writing—original draft, Writing—review & editing. OA: Investigation, Resources. SNO: Investigation, Resources. All authors read and approved the submitted version.
Authors authoritatively declared there are no conflicts of interest.
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Waliu Adewale Adebayo (adebayow@oauife.edu.ng) will make the data of the research work available to any researcher.
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