H2O Innovation Manuals and Guides
Manuals and trainings for H2O equipment and management practices
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Handbook for Maple Grading and Judging Training
Knowledge about grading and judging pure maple syrup is critical to supporting an industry that prides itself on exceptional quality and value. The purpose of this resource is to enable anyone to understand how to enter and judge the quality of maple syrup and maple products. Includes videos and worksheets.
Haynes Syrup Containers and Darkening
An examination of how long-term storage in retail containers impacts maple syrup color.
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.
High Pressure Boiler Selection for the Production of Maple Products
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.
How do I test the quality of my homemade maple syrup?
Demonstration on how to test when sap becomes maple syrup. Different tools are discussed.
How to Choose an Evaporator
When choosing an evaporator, it’s important to find the right size, fuel type, and tools to maximize efficiency.
HyperBrix and Bulk Tanks
Research findings on high-brix reverse osmosis production.
Identification of Microbial Spoilage in Maple Syrup Samples
An increasing number of maple syrup samples containing floating masses or surface mold have arrived at the University of Maine Cooperative Extension. Conventional practices have been to discard obvious mold growths, reboil and consume the syrup. This practice may be risky, especially with the increasing number of food borne illness outbreaks with other food products.
Identifying an Effective Defoamer for Certified Organic Maple Production
The combination of potential crop losses from foam-related incidents, reductions in crop value due to off-flavors, and ultimately the many adverse effects of such a large proportion of organic syrup with off-flavors potentially being sold to consumers, underscore the need to identify or develop a certified organic defoamer for maple production that is both more effective at controlling foam than the culinary oils that are currently used, and which results in no off-flavors when used in the quantities necessary to adequately control foam. Thus, the overall objective of this project was to identify a certified organic defoamer that met these criteria.