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Summary: Carambola is a nutrient‐rich tropical fruit that ripens and spoils rapidly at ambient temperature, making low‐temperature storage a preferable method to address this problem. Unfortunately, carambola suffered a chilling injury when stored at low temperatures. Carambola was vacuum impregnated with melatonin (MT), γ‐aminobutyric acid (GABA), and oxalic acid (OA) to mitigate chilling injury and improve its quality during cold storage. Carambola fruits were stored at 4 °C for 28 days and analysed every 7 days. Weight loss, firmness, physicochemical properties, phenolic content, flavonoid content, and proline content were assessed. MT‐treated carambola has the highest firmness, 146.31 g and lowest weight loss, 1.53% in comparison to others by the end of the storage period. Visual observations showed that MT‐treated carambola ripened evenly, without any chilling injury symptoms and decay was also delayed, whereas OA‐ and GABA‐treated carambola started to decay on day 28. Instead of degrading, phenolics and flavonoids were retained with 6.10% and 12.67% increase when compared to the initial level. GABA‐treated carambola can also retain its phenolic and flavonoid content; meanwhile, OA‐treated carambola can only retain its phenolic content. Therefore, MT can be applied to mitigate chilling injury and maintain the quality of carambola. [ABSTRACT FROM AUTHOR]

There is a dire need to produce shelf‐stable and safe goat milk with minimal effects on its nutritive quality. In this study, raw goat milk was processed with a continuous pulsed electric field (PEF) system, at various electric field strength (EFS: 20, 25, 30, 35, and 40 kV/cm) and processing time (5, 7, 10, and 13 μs). The maximum log reduction of Escherichia coli was 3.87 log CFU/ml, achieved at 40 kV/cm for 13 μs. Weibull and Peleg models were better fitted to the inactivation kinetics of E.coli ATCC 8739 as a function of processing time and EFS, respectively. The mean concentration of vitamin A (as β‐carotene) and B‐group vitamins (thiamine, riboflavin, and niacin) were nonsignificantly (p >.05) decreased compared to the unprocessed sample. Since the inactivation level did not reach the minimum log reduction recommended by USFDA, PEF is recommended as a complementary method to mild thermal pasteurization. Practical Applications: PEF processing has gained recognition in food processing through halting an adverse issue of thermal processing. Although PEF is drifting toward industrial practice, it is essential to verify the efficiency of PEF in a complex matrix like goat milk to assure PEF can be utilized for industrial use. The results of this study show that the PEF can be recommended as a complementary method to mild thermal pasteurization as a hurdle processing technique to ensure the safety and nutritive qualities of goat milk at the industry level. [ABSTRACT FROM AUTHOR]

Quartz glass has characteristics of high purity, high thermal resistance, high resistivity and high dielectric strength. Currently, majority of research in this area is discussing about the UV reactor equipped by a quartz glass sleeve. The aim of this research is to investigate the effect of quartz glass sleeve on the physicochemical properties and microbial activity of pineapple fruit juice during storage. UV- C radiation is one of the nonthermal technologies that have been introduced in the food industry. UV- C has the advantage of no known toxic or significant nontoxic by-products formed during treatment. The UV reactor that is enclosed by quartz glass can maintain the quality of pineapple juice in terms of color ( L* value, chroma and hue angle), total soluble solids, pH and ascorbic acid content. All of the physicochemical properties of pineapple juice underwent significant changes with storage time. Moreover, the UV reactor that is enclosed by quartz glass is able to extend the shelf life of juice for up to 5 weeks and achieve a 5 log reduction of S almonella typhimurium in the juice after treatment. Practical Applications Quartz glass or fused quartz is widely used in thermophysical measurements for calibration and verification of thermal devices. Quartz glass was permeable for wavelength less than 350 nm. Therefore, the UV- C radiation was able to transmit through the quartz glass. Quartz glass was installed in UV reactor to avoid direct contact of the surface of the lamp with the treated juice. Quartz glass is used to minimize the heat from the UV lamp being exposed to the juice. [ABSTRACT FROM AUTHOR]