id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
azojete-1072	Adebayo, W. A.; Taiwo, K. A.; Alakija, O.; Olatunde, O. C.	Modeling Thermal Death Time (D – Value) Of Bacillus Cereus in Acha (Digitaria Exilis) Starch Flour	2025	7	.pdf	application/pdf	3885	173	51	ISSN 1596-2490; e-ISSN2545-5818; www.azojete.com.ng Corresponding author’s email address: adebayoadewale@ymail.com & adebayow@oauife.edu.ng 512 Table1: Interactive effect of water activity and temperature on D-value of Bacillus cereus in acha starch flour Block 1 Temperature, °C Water activity D-value, min 1 Block 1 90 0.45 2 Block 1 85 0.55 3 Block 1 80 0.45 4 Block 1 85 0.55 5 Block 1 85 0.55 6 Block 1 90 0.65 7 Block 1 80 0.65 8 Block 1 85 0.69 9 Block 1 85 0.40 10 Block 1 85 0.55 11 Block 1 77.93 0.55 12 Block 1 85 0.55 13 Block 1 92.07 0.55 2.4 Conversion of Number of microbial Survivor to CFU/g The number of colonies counted was converted to colony-forming unit per g (CFU/g) using equation 1: CFU/g = 𝑁 × 𝑑𝑓 𝑚 1 Where; log CFU/g = No of survivors; N = No. of microbial survivors; D𝑓 = dilution factor; M = mass of sample. Inability of the model to give an (Predicted R2 is not too close to the Adjusted R2 as expected, the difference < 0.03) explanation of the variance in the response suggest that it might be necessary to give consideration to other factors that are relevant to the D-value of Bacillus cereus in acha starch flour besides the two independent variables (water activity and temperature) used for the experiment.	cache/azojete-1072.pdf	txt/azojete-1072.txt