Tag: Charles A. Sims

A Guide to Carbonating Beverages at Small Scale

Two glasses of beer at Aaron Kahn brewing at Alligator Brewing in Gainesville, Fl Photo Credits: UF/IFAS Photo by Marisol Amador

The objective of this new 5-page guide is to provide information on how to successfully carbonate beverages on a small scale. Included is information on the benefits of carbonation, common carbonation levels, pros and cons of different carbonation methods, standard procedures to achieve a specific carbonation level, and economic considerations for manufacturers. Written by Xuwei Song, Nicholas Wendrick, Charles A. Sims, and Andrew MacIntosh, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs379

Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops: Measuring Responses

Six coffee roasting grades. From top left to bottom right: light cinnamon, cinnamon, normal, French roasting, espresso and open fire. Credits: Godewind, Wikimedia

When measuring the responses of panelists, the main principle behind sensory evaluation, a variety of sensory tests can be used. This new 4-page publication is the second in a series designed to assist producers in the small-to-medium-sized sensory evaluation of their horticultural crops, outlining the types of data and sensory measurement techniques utilized in sensory evaluation. Written by Sean Michael Campbell and Charles A. Sims, and published by the UF/IFAS Environmental Horticulture Department.
https://edis.ifas.ufl.edu/ep582

Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops: Sensory Attributes

Examples of different particle and moisture components of texture and consistency in varying mustard samples.

Given the economic impact associated with the value and acceptability of horticultural crops, sensory evaluation is commonly employed in research, product development, and quality control, with very specific parameters outlined for its proper execution. The resulting data can be used to make sound decisions about crop quality and marketability, ultimately determining the overall value. This new 3-page publication of the UF/IFAS Environmental Horticulture Department is the first in a series designed to assist producers in the small-to-medium-scale sensory evaluation of their horticultural crops, outlining sensory attributes essential to sensory evaluation, including appearance, aroma, texture, and flavor. Written by Sean Michael Campbell and Charles A. Sims.
https://edis.ifas.ufl.edu/ep579