Research ArticleOpen AccessGoogle Scholar indexed
Composition and Properties of Maple Sap, Concentrate, and Permeate
Proctor Maple Research Center, The University of Vermont, Underhill, VT, USA
Proctor Maple Research Center, The University of Vermont, Underhill, VT, USA
The University of Vermont Extension, Underhill, VT, USA
- 1 Proctor Maple Research Center, The University of Vermont, Underhill, VT, USA
- 2 Proctor Maple Research Center, The University of Vermont, Underhill, VT, USA
- 3 The University of Vermont Extension, Underhill, VT, USA
Agricultural Sciences·Volume 10 (2019)·Pages 32–45·Published 4 January 2019·DOI10.4236/as.2019.101004
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Abstract
Reverse osmosis is used widely in the maple syrup industry to concentrate maple sap and increase the overall efficiency and profitability of syrup production. Sets of samples from maple producers utilizing a range of sap concentration levels were collected and analyzed to provide a portrait of the physicochemical properties and chemical composition of maple sap, concentrate, and permeate across a single production season. The results reinforce that reverse osmosis functions essentially as a concentration process, without significantly altering the fundamental proportions of sap constituents.
KeywordsMaple SyrupReverse OsmosisMembrane SeparationMaple Sap
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