Processing conditions for desirability levels (D-value) of Escherichia coli O157:H7 in pretreated watermelon juice.
| Number | pH | Temperature (°C) | D-value (min) | Desirability | Decision |
|---|---|---|---|---|---|
| 1 | 4.500 | 90.000 | 13.451 | 0.811 | Selected |
| 2 | 4.520 | 90.000 | 13.467 | 0.810 | |
| 3 | 4.500 | 89.876 | 13.488 | 0.807 | |
| 4 | 4.603 | 90.000 | 13.535 | 0.802 | |
| 5 | 4.500 | 89.419 | 13.624 | 0.793 | |
| 6 | 4.833 | 90.000 | 13.725 | 0.782 | |
| 7 | 4.946 | 90.000 | 13.819 | 0.772 |
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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