Showing 1 – 10 of 11 resources

Working with little ROs for syrup production

One of the biggest drawbacks of making maple syrup for a back yarder or small maple producer is the time it takes to boil the sap into syrup. The idea of using a small reverse osmosis unit to assist with the syrup making is very interesting to many small maple producers. There are many little reverse osmosis systems available for water purification in households or for small commercial applications. These can be purchased from a number of big box stores, home improvement stores or on line. These RO units can be used to remove water from sap to speed up the concentration and syrup boiling process.

Effect of the new high vacuum technology on the chemical composition of maple sap and syrup

Techniques used to produce maple syrup have considerably evolved over the last decades making them more efficient and economically profitable. However, these advances must respect composition and quality standards as well as authenticity of maple products. Recently, a new and improved high vacuum technology has been made available to producers to achieve higher sap yields. The aim of the present study was therefore to evaluate the effect of this new system on the yield of sap and on the sap and syrup chemical composition.

Composition and Properties of Maple Sap, Concentrate, and Permeate

Reverse osmosis is used widely in the maple syrup industry to concentrate maple sap and increase the overall efficiency and profitability of syrup pro-duction. Sets of samples from maple producers utilizing a range of sap con-centration levels were collected and analyzed to provide a portrait of the phy-sicochemical properties and chemical composition of maple sap, concentrate, and permeate across a single production season. The results reinforce that re-verse osmosis functions essentially as a concentration process, without signifi-cantly altering the fundamental proportions of sap constituents.

High Brix Syrup Processing & First Two Seasons with Lapierre HyperBrix

Given our extensive research experience on RO processing and flavor, and the appearance of new RO technology that could concentrate to higher levels, a shift toward this new technology seemed appropriate. Therefore after investigating various options, we entered into a partnership with Lapierre Equipment to utilize the new HyperBrix RO system at UVM PMRC. This paper describes some aspects of our first two seasons of use of this equipment. Given the state of the industry, we define Òhigh brixÓ maple sap processing as RO machines capable of producing concentrate at 30¡Brix or higher.

Assessment of the Flavor of Syrup Produced with High-Brix RO Systems

Concentrating sap with reverse osmosis (RO) substantially increases the efficiency and profitability of processing maple sap into syrup by reducing the amount of fuel and time required to complete concentration to syrup density in the evaporator, with gains proportional to the level of sap pre-concentration. Because most flavor development in maple syrup occurs through nonenzymatic browning reactions as sap is processed with heat in the evaporator, it has often been speculated that reduced evaporator processing time resulting from the use of RO might also result in perceptible impacts on syrup flavor. However, a series of controlled experiments conducted at the University of Vermont Proctor Maple Research Center using the same sap processed to different levels with RO determined that concentrating sap up to 21.5% prior to boiling in standard maple evaporators had no substantive effects on syrup composition or flavor.

Reverse Osmosis for Maple Syrup Option 2

Cornell University’s Maple Specialist, Steve Childs reviews a second reverse osmosis system for a small-scale maple syrup producer. Reverse osmosis greatly reduces the time and energy spent in boiling maple syrup by pulling much of the water from the sap before the boiling process begins. Sap can be put through the system repeatedly and becomes more concentrated with each pass through the RO membrane. Boiling the concentrated sap at the end is always necessary however, as that greatly contributes to maple syrup’s rich flavor.

Small-scale Reverse Osmosis

Cornell University’s Maple Specialist, Steve Childs looks at a small-scale reverse osmosis unit and goes through the equipment piece by piece.

Reverse Osmosis for Maple Syrup Option 3

Cornell University’s Maple Specialist, Steve Childs, reviews one more reverse osmosis unit that is still applicable to the small-scale maple producer, despite this unit’s size.

Proctor Maple Research Center Update: Investigating the Effects of Sap Processing Equipment and Techniques on Maple Syrup Chemistry & Quality

A new research facility designed and dedicated to the study of the effects of sap processing equipment and techniques on the chemistry and quality of maple syrup is being constructed at the UVM Proctor Maple Research Center. This facility will allow researchers to evaluate the differences in maple syrup due to changes in sap processing equipment, including reverse osmosis, evaporators, and other evaporation equipment (steam-away, air injection units, etc.).