Showing 131 – 140 of 395 resources

Gravity Filtering: Simple tools and techniques for filtering small batches of maple syrup

Many producers use a filter press, which uses a pressure pump to push the syrup through a series of metal plates and frames, separated by single-use pieces of filter paper which capture the particles and result in crystal-clear syrup. For smaller producers, however, using paper and cloth filters and letting gravity pull the syrup through is an acceptable and far less expensive option.

Potential Plastic Residues in Maple Sap and Syrup Following Isopropyl Alcohol Sanitation of the Tubing System

In recent years isopropyl alcohol (IPA) sanitation was proposed after the sugar season to significantly reduce the microbial load and start the next sugar season with a sanitized system. This study was conducted to evaluate the potential leaching of chemical compounds found in plastic polymers used in maple sap collection system tubing.

Soil Base Saturation Combines with Beech Bark Disease to Influence Composition and Structure of Sugar Maple-Beech Forests in an Acid Rain-Impacted Region

Sugar maple, an abundant and highly valued tree species in eastern North America, has experienced decline from soil calcium (Ca) depletion by acidic deposition, while beech, which often coexists with sugar maple, has been afflicted with beech bark disease (BBD) over the same period. To investigate how variations in soil base saturation combine with effects of BBD in influencing stand composition and structure, measurements of soils, canopy, subcanopy, and seedlings were taken in 21 watersheds in the Adirondack region of NY (USA), where sugar maple and beech were the predominant canopy species and base saturation of the upper B horizon ranged from 4.4 to 67%.

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How long can I store sap? Sap is a highly perishable product. This article explains what happens as it is stored, and how to avoid problems.

When is it Syrup? Tools and techniques for measuring syrup density

One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. Quality control is key, and packaging syrup too dense or not dense enough will ruin the best of any sugarmaker’s efforts.

Magnetic Induction-Powered Evaporation: An Experimental Design

Magnetic induction heating is a highly efficient and novel means of heating food products. This project investigated the potential for using magnetic induction to improve the efficiency of evaporation in the maple industry.

Maple Food Safety Plans – Do You Need One?

Creating a food safety plan can help maintain high quality production and is a useful tool when training new employees and volunteers. This article explains the regulations and offers suggestions on creating a plan.

When is it Syrup? Tools and techniques for measuring syrup density

One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. This guide to mesuring density explains the tools and techniques for accurate measurement.