Regression analysis of inactivation temperature and pH on D-value of Escherichia coli O157:H7 in pretreated watermelon juice.
| Source | Sum of squares | Df | Mean squares | F-value | P value | Decision |
|---|---|---|---|---|---|---|
| Model | 0.4185 | 2 | 0.2092 | 59.31 | < 0.0001 | Significant |
| A: pH | 0.0301 | 1 | 0.0301 | 8.53 | < 0.0153 | |
| B: Temperature | 0.3884 | 1 | 0.3884 | 110.10 | < 0.0001 | |
| Residual | 0.0353 | 10 | 0.0035 | |||
| Lack of fit | 0.0353 | 6 | 0.0059 | |||
| Pure error | 0.0000 | 4 | 0.0000 | |||
| Cor total | 0.4538 | 12 |
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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