Showing 151 – 160 of 209 resources
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 late summer, 2008 Cintech Agroalimentaire was mandated by the IMSI and the Federation of Quebec Maple Syrup Producers to undertake research on their behalf that would serve as input to a potential uniform grading system destined for consumers of maple syrup. It was felt that such a grading system would not only be useful to producers and packers but would also help stimulate sales to customers.
Because of a new approach to using nano-silver, the fact that PFA has been banned, and the desire to control microorganisms in maple sap collection systems, the University of Vermont Proctor Maple Research Center investigated the use of spouts and tubing containing antimicrobial nano-silver for suitability for increasing maple sap yield.
The goal of this project was to find alternative ways to reduce microbial contamination of tapholes. One approach we investigated was to use a check-valve to prevent microbial contamination of tapholes by preventing backward movement of sap from the tubing system into the taphole.
The objective of this study was to examine several possible remediation techniques to determine which, if any, was most effective in reducing or removing metabolism off-flavor from maple syrup.
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.
Achieving a consistent and acceptable density level for maple syrup continues to be a challenge for many producers.
Research on metabolism off-flavor in maple syrup at the University of Vermont Proctor Maple Research and Extension Center (PMREC) had two main objectives. The first was to identify the primary compound(s) responsible for metabolism off-flavor in maple syrup. Once the responsible compound or compounds were identified, measures to reduce or remove the off-flavor from finished maple syrup could be investigated. Thus, the second main objective was to determine whether a technique could be found that maple producers and packers might employ to effectively remediate the flavor, and thereby increase the economic value, of metabolized maple syrup.
Once the season is over you need to use a little TLC when it comes to storing maple syrup so it will maintain its quality and value. If you have a lot of syrup setting in drums here are a few suggestions.