Evaporation of Water or Maple Water Concentrate

Description

Study of the evaporation process of water or maple water concentrate: examination of fuels used in maple syrup production; components, operation, and maintenance of an evaporator; characteristics of maple syrup; exploration of boiling practices and instruments and products used during the evaporation process.

Objectives

• Demonstrate the basic principle of evaporating maple water or maple water concentrate
  • Describe the composition of maple sap
  • Explain the Maillard reaction
  • Describe the target temperature for producing maple syrup
  • Calculate the required amount of sap versus the resulting amount of syrup based on its sugar content
• Identify different types of evaporators and their components, as well as fuels used in maple syrup production
  • Describe the types of evaporators used in maple syrup production
  • Describe the components of a modern evaporator
  • List the pros and cons of different types of evaporators
• Demonstrate the operation of an evaporator
  • ummarize the general interface of an evaporator control panel
  • Describe the startup and shutdown process of an evaporator based on the type of fuel used
  • Describe the effect of the incoming solution concentration level on the solution level in the pans
  • Describe recommended evaporation rates for each type of evaporator
  • Calculate the exposed surface area of different types of pans
  • Calculate the volume of water evaporated on corrugated pans and flat pans
  • Calculate the evaporation rate for corrugated and flat surfaces
• Understand various boiling practices based on changes over time
  • Describe changes in sap quality throughout the season
  • Describe how to manage the concentration and temperature of the incoming solution
  • Describe how to manage the height or level of the solution
  • Describe how to manage foaming
  • Describe the causes of sugar sand formation (“calcium bimalate”) and its effect on heat transfer and syrup cooking
  • Explain the operation and utility of a draw-off system
  • Describe factors contributing to the development of maple syrup color and flavor
  • List types of anti-foaming agents available on the market
• Understand the operation of technological devices used during boiling
  • Describe the utility of a thermostatic controller or thermometer
  • Describe the utility of a hydrometer or hydrotherm
  • Describe the utility of a refractometer
  • Describe the utility of a colorimeter
• Understand maintenance tasks for different types of evaporators
  • Describe daily maintenance
  • Describe periodic maintenance
  • Describe annual maintenance

Content Overview

• Composition of Maple Sap: Water, sucrose, polysaccharides, minerals, etc
• Maillard Reaction
• Target Temperature for Maple Syrup Production: Boiling point, elevation, density, etc.
• Maple Water vs. Maple Syrup Ratio: Water quantity, sugar content (“Brix”)
• Types of Evaporators (“Fuel and Models”): Wood, pellets, oil, natural gas, propane, electric, steam, etc.
• Evaporator Components: Firebox, chimney, blower, preheater, float, corrugated pan, flat pan, etc.
• Advantages and Disadvantages of Different Evaporators
• Evaporator Operation: Control panel, startup, shutdown, concentration level, solution level, etc.
• Boiling Practice: Changes in sap quality, foaming management, boiling patterns, sugar sand, draw-off system, color and flavor, anti-foam agents, etc.
• Technological Devices Used: Thermometer, hydrometer, hydrotherm, refractometer, colorimeter, etc.
• Daily Maintenance Tasks: Storing the concentrated solution and syrup, cleaning, pan washer, etc.
• Periodic and Annual Maintenance Tasks: Cleaning pans inside and out