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?
Showing 1 – 10 of 16 matching 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.
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.
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.
Boiling syrup is energy intensive, but there are ways for sugarmakers to calcuate and improve their energy use.
Maple producers contemplating the use of high pressure steam should carefully plant their steam system with the assistance of qualified persons. Proper boiler selection to meet the system requirements is an important step in the success of any steam system.
When choosing an evaporator, it’s important to find the right size, fuel type, and tools to maximize efficiency.
I have two forced air, wood fired evaporators and both have usually failed to boil in the front pan or within four inches of either side. I solved that spending under $50. Now the front pans boil and boiling occurs all the way to the sides, even above the side rail. What I did was relatively simple and nearly anyone should be able to accomplish it.
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.
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.