Tag: Evaporators

Showing 1 – 10 of 18 resources

North American Maple Syrup Producers Manual, 3rd Ed.

Since 1958 the North American Maple Syrup Producers Manual has served as a basic reference source for the production of pure maple products. This 2022 edition provides up-to-date, science-based information and recommendations relating to all aspects of the industry. The guidelines presented will help users ranging from the hobby and beginning producer level to those well-established in the industry. In addition, the information herein will benefit foresters, land managers, Extension and outreach personnel, and others aiming to provide assistance to those in the maple industry. Numerous photographs, tables, a glossary and hyperlinks to selected source materials are included.

This publication is also available in print, at www.mapleresearch.org/ordermanual.

Date:
July 19, 2022

All Things Evaporators

Many producers refer to boiling as the art of making maple syrup. Boiling on a modern evaporator is a process requiring about 45 minutes to move from the inlet at the start to the draw-off at the finish. Bringing 2% sap through a float at the back of the machine and moving the sap forward through a series of channels until it reaches 66 Brix at the opposite end may sound quite simple; however, properly boiling syrup is a very complex scientific process based on physics, chemistry and microbiology.

Date:
January 4, 2021

Making Quality Maple Syrup

Theresa Barun of the Wisconsin maple producers association discusses making good quality maple syrup to the Hurley WI maple crowd in 2020

Date:
March 4, 2020

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.

Publication:
Maple Syrup Digest
Date:
June 1, 2017

Ask Proctor

Q1: I’m considering switching from a flat pan to a larger pan with continuous flow, and keep hearing about the gradient. What is a gradient and why is it important? Q2: After a warm spell that made the sap stop running, a hard freeze made it start again so I collected and boiled. The syrup had an off-flavor. Why?

Publication:
Maple Syrup Digest
Date:
June 1, 2016

How to Choose an Evaporator

When choosing an evaporator, it’s important to find the right size, fuel type, and tools to maximize efficiency.

Publication:
Farming, the Journal of Northeast Agriculture
Date:
April 1, 2015

Energy Efficiency in the Sugarhouse

Boiling syrup is energy intensive, but there are ways for sugarmakers to calcuate and improve their energy use.

Publication:
Farming, the Journal of Northeast Agriculture
Date:
May 1, 2014

Chemical Composition of Scale in Maple Syrup Evaporators

The goal of this work was to investigate the chemical composition of the scale that is deposited on maple evaporator surfaces during sap processing. Knowing the chemical composition of scale produced in modern equipment and how it compares to previously published values for loose sugar sand may aid in understanding how best to remove these unwanted deposits.

Publication:
Maple Syrup Digest
Date:
December 1, 2012

Boiling Clean With Air

I have been using the bubbler now for six years. I have found that the bubbler allows me to boil as hard as I want without using any defoamer. Pumping natural clean air into the pans is better than adding defoamer of any kind to make a good tasting and pure product.

Publication:
Maple Syrup Digest
Date:
June 1, 2010