DrTimPerkins
03-20-2017, 07:51 PM
Lapierre Equipment U.S.A. and UVM Collaborate on Maple Technology
Maple Equipment Company helps advance maple research and development
Swanton, VT— March 20, 2017 — Lapierre U.S.A. of Swanton, Vermont, and the University of Vermont Proctor Maple Research Center in Underhill Center, Vermont, announce a research collaboration to investigate new methods of maple sap processing.
Background
Lapierre Equipment is an international leader in the production of maple-related technology. The company has introduced several innovations in the maple industry over the past 40 years. In 2016, they released the HYPERBRIX Reverse Osmosis (RO) and evaporator system in Canada and are now making the system available in the U.S. Most RO systems currently in use in the maple industry can concentrate sap from about 2 to 8-15% sugar. The new Lapierre HYPERBRIX RO is a leap forward in that it allows the concentration of maple sap up to 35% sugar prior to evaporation, representing a huge savings in time and energy. Whereas boiling 40 gals of sap is required to make a gallon of syrup traditionally, with the Lapierre HYPERBRIX RO and evaporator, only 2.2 gal of concentrate is needed to produce a gallon of syrup, producing large energy and time savings compared to boiling sap alone.
“It was a natural progression for RO’s to go higher sugar concentration. We chose to stop at 35%, which is close to 95% of the water removed from the sap. The reason for this is simple –some amount of boiling is necessary to develop good flavor. We have completely redesigned the evaporator to optimize performance while maintaining excellent caramelization”. said Carl Lapierre, Director of R&D at Lapierre U.S.A.
The University of Vermont Proctor Maple Research Center (PMRC), established in 1946, is renowned for its work on the science and application of technology in the maple industry. Previous work has focused on the effects of RO processing on syrup chemistry and flavor.
Impact
As part of this collaboration, Lapierre Equipment U.S.A. will supply UVM with a state-of-the-art RO machine, specialized evaporator, and syrup processing accessories for use in research and in UVM’s 5,000 tap maple sugaring operation in Underhill Center.
“This collaboration will put UVM solidly in the forefront of the technology of maple sap processing,” said Timothy Perkins, Research Professor and Director of the UVM PMRC. “We look forward to several years of research on this new system to help push the curve ahead a little more.” In a 2016 study, UVM PMRC researchers found that syrup produced with high RO concentration produced syrup that tasted as good that produced at a lower level of RO concentration, indicating that this new technology could produce further savings in time and energy for maple producers.
16151
Maple Equipment Company helps advance maple research and development
Swanton, VT— March 20, 2017 — Lapierre U.S.A. of Swanton, Vermont, and the University of Vermont Proctor Maple Research Center in Underhill Center, Vermont, announce a research collaboration to investigate new methods of maple sap processing.
Background
Lapierre Equipment is an international leader in the production of maple-related technology. The company has introduced several innovations in the maple industry over the past 40 years. In 2016, they released the HYPERBRIX Reverse Osmosis (RO) and evaporator system in Canada and are now making the system available in the U.S. Most RO systems currently in use in the maple industry can concentrate sap from about 2 to 8-15% sugar. The new Lapierre HYPERBRIX RO is a leap forward in that it allows the concentration of maple sap up to 35% sugar prior to evaporation, representing a huge savings in time and energy. Whereas boiling 40 gals of sap is required to make a gallon of syrup traditionally, with the Lapierre HYPERBRIX RO and evaporator, only 2.2 gal of concentrate is needed to produce a gallon of syrup, producing large energy and time savings compared to boiling sap alone.
“It was a natural progression for RO’s to go higher sugar concentration. We chose to stop at 35%, which is close to 95% of the water removed from the sap. The reason for this is simple –some amount of boiling is necessary to develop good flavor. We have completely redesigned the evaporator to optimize performance while maintaining excellent caramelization”. said Carl Lapierre, Director of R&D at Lapierre U.S.A.
The University of Vermont Proctor Maple Research Center (PMRC), established in 1946, is renowned for its work on the science and application of technology in the maple industry. Previous work has focused on the effects of RO processing on syrup chemistry and flavor.
Impact
As part of this collaboration, Lapierre Equipment U.S.A. will supply UVM with a state-of-the-art RO machine, specialized evaporator, and syrup processing accessories for use in research and in UVM’s 5,000 tap maple sugaring operation in Underhill Center.
“This collaboration will put UVM solidly in the forefront of the technology of maple sap processing,” said Timothy Perkins, Research Professor and Director of the UVM PMRC. “We look forward to several years of research on this new system to help push the curve ahead a little more.” In a 2016 study, UVM PMRC researchers found that syrup produced with high RO concentration produced syrup that tasted as good that produced at a lower level of RO concentration, indicating that this new technology could produce further savings in time and energy for maple producers.
16151