Reverse Osmosis for Maple Sap
Hurley Wisconsin maple program presentation by Joe Polak of Maple Hollow on using ROs to make your operation more efficient.
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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.
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.
Riparian Silver Maple and Upland Sugar Maple Trees Sap Sugar Parameters in Southern Illinois
Forty two upland sugar maple trees and 59 riparian silver maples were tapped in 2003 to characterize their sap sugar parameters within the southern Illinois region.
Root pressure in trees: a spring phenomenon
Root pressure occurs when the soil begins to warm, and when snow has melted, and icy water from snow melt has largely drained from the soil, forest soils warm quickly.
Ropy Maple syrup
Analysis of research into causes of ropy syrup and prevention.
Salvaging your Sap: Checking Vacuum Lines for Leaks
A vacuum pump attached to a well-designed tubing system will significantly boost sap flow compared to gravity sap collection, by increasing the difference in pressure between the tree, the source of the sap, and the tubing, where we want the sap to flow. A vacuum pump, however, will not deliver much, if any, vacuum to the trees if the tubing system is not tight and leak-free. This article gives basic instructions on how to check for those leaks, and how to fix them.
Sanitary Design and Construction of Food Equipment
To ensure safe food and adequate sanitation programs, the equipment used for processing and handling food products must be designed, fabricated, constructed, and installed according to sound sanitary design principles. This ensures the equipment can be adequately cleaned and sanitized, and that surfaces are resistant to daily exposure to corrosive food products and cleaning/sanitizing chemicals. Equipment that does not meet basic sanitary design principles, or is installed or used improperly cannot be adequately cleaned and sanitized.
Sanitation of Maple Tubing Systems: Second Year of Testing – Report on the Season 1999 Tests in the College D’Alfred Maple Bush
Report on the microbial load of sap collected through plastic tubing systems.
Sanitation, Clogging, or Both: A Comparison Study of 3/16″ and 5/16″ Maple Tubing
It is well recognized that microbial contamination of tubing systems can result in a substantial loss in sap yield if untreated. Over a decade of research and maple industry experience has produced a range of possible strategies to address sanitation-related issues in 5/16Ó tubing systems (Perkins et. al. 2019). Although rapidly adopted by many maple producers, due to the relatively short time period in which it has been in widespread use, there is far less understanding of sanitation in 3/16Ó tubing systems (Wilmot 2018). To address this knowledge deficit, we conducted a multi-year study at the UVM Proctor Maple Research Center to examine sanitation-related losses in 3/16Ó tubing systems to determine which approach(es) might best mitigate sap losses due to sanitation.