International Sugar Journal

Effects of membrane separation on maple syrup composition and flavor [Full subscriber]

Concentration of maple sap by membrane separation prior to thermal evaporation significantly increases the profitability of maple syrup production by reducing the amount of fuel and time required to concentrate the material to syrup density. While several studies have suggested the practice does not significantly impact the quality of the maple syrup produced, thus far there have been no direct comparisons of syrup produced from raw, non-concentrated maple sap with syrup made from the same pool of sap concentrated by membrane separation. The objective of this study was thus to determine if the chemical composition and flavor of syrup produced…

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