Exploration of Foods and Foodomics

From: Numerical modeling of thermal inactivation parameters of Escherichia coli O157:H7 in pretreated watermelon juice

Table 2. Effect of inactivation temperature and pH on thermal inactivation parameters of Escherichia coli O157:H7 in pretreated watermelon juice.

S/N	pH	Temperature (°C)	D-value (min)	F-value (min)	z-value (°C)	Activation energy, E_a (kJ/mol)
1	4.5	70	21.0 ± 1.24^c	42.0 ± 2.37^c	8.0 ± 0.02^a	42.03 ± 2.43^b
		80	17.7 ± 1.12^b	35.4 ± 2.29^b
		90	11.8 ± 1.07^a	23.6 ± 2.26^a
2	5.5	70	22.6 ± 1.36^c	45.2 ± 2.39^c	9.2 ± 0.06^b	32.49 ± 2.33^a
		80	18.1 ± 1.20^b	36.2 ± 2.30^b
		90	13.7 ± 1.11^a	27.4 ± 2.25^a
3	6.5	70	23.4 ± 2.38^c	46.8 ± 2.41^c	9.6 ± 0.07^b	35.26 ± 2.34^a
		80	20.0 ± 2.22^b	40.0 ± 2.39^b
		90	14.5 ± 2.14^a	29.0 ± 2.28^a

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Values are means ± standard deviation, values in the columns with the same superscripts are not significantly different at (p < 0.05).

Declarations

Acknowledgments

Dr. Waliu Adewale Adebayo acknowledges Late Prof. C. T. Akanbi for inspiring his interest on thermos-bacteriology of foods most especially indigenous ones.

Author contributions

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.

Conflicts of interest

Authors authoritatively declared there are no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

Waliu Adewale Adebayo (adebayow@oauife.edu.ng) will make the data of the research work available to any researcher.

Funding

Not applicable.

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