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.
Topic: Syrup Production
Showing 151 – 160 of 210 resources
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.
Microbial Contamination in Maple Syrup
Occasionally, maple syrup becomes contaminated with floating masses or surface mold. Conventional practices have been to discard obvious mold growths, re-boil and then consume the syrup. This practice may be risky, especially with the increasing number of food borne illness outbreaks with other food products and the resulting negative publicity surrounding these outbreaks.
Energy Efficiency in the Sugarhouse
Boiling syrup is energy intensive, but there are ways for sugarmakers to calcuate and improve their energy use.
Preventing mould in packed maple syrup
Preventing mould in packed maple syrup can be a challenge. Cold-packing syrup usually guarantees mould will grow in bottled containers and can impart off-flavour in the syrup. Maple researchers at the University of Maine and at Carleton University in Ontario are investigating whether current hot packing recommendations require refinement to preserve quality and prevent mould in syrup.
The Untapped Potential of America’s Sugar Bushes
Low utilization of available resources limits the U.S.’s maple syrup production.
The “Jones Rule of 86” Revisited
The Jones “Rule of 86” was devised in 1946 by C.H. Jones, a scientist and educator at the University of Vermont. The gist of the rule is that ifone divides 86 by the sugar content of sap, you can estimate the amount of sap required to produce a gallon of syrup.
Sulfite Concentration in Pure Maple Syrup
Maple syrup is a natural product free of artificial coloring or other additives. Regardless, some publications mention that maple syrup may contain sulfites. In this study, which is conducted by Center ACER in collaboration with UVM Proctor Maple Research Center, direct measurements of sulfites concentration in maple syrup samples collected during 2011 and 2012 were made.
Birch syrup production to increase the economic sustainability of maple syrup production in the Northern Forest
A presentation on the potential value of adding birch syrup production to an existing maple operation.
Chemical Composition of Scale in Maple Syrup Evaporators
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.