The objective of this study was to investigate the effects of using acid on the chemical composition and the sensory quality of syrup produced after cleaning.
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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.
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?
When choosing an evaporator, it’s important to find the right size, fuel type, and tools to maximize efficiency.
Boiling syrup is energy intensive, but there are ways for sugarmakers to calcuate and improve their energy use.
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.
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.
In recent years, some maple equipment manufacturers have sold air injection (AI) technology equipment for the production of maple syrup. For purposes of the recent industry review conducted by the International Maple Syrup Institute, air injection technology is defined as the forced introduction of air through a series of perforated pipes submerged in boiling sap in the front and/or back pan of a maple syrup evaporator.
The use of air injection technology in the maple industry can be defined as: the forced introduction of air through a series of perforated pipes submerged in the boiling sap in the front and /or back pan of a maple syrup evaporator. Several studies conducted in recent years have investigated aspects of the use of air injection technology in the process of maple syrup production.
The cost of fuel in a typical oil-fired, Open Pan Evaporator (O.P.E.) for a 4000 tap operation can represent 20% of the total syrup production costs. Vapor Compression Evaporation (V.C.E.) offers a method of capturing lost energy and improving the fuel consumption of an O.P.E. Most of the energy goes up in steam and this unit will recapture lost energy to reuse.