Proctor Research /uv light sap cleansing

[DrTimPerkins]

Thanks for the info on this. Do these units include the circulating pump? Do most users treat the sap on its way into storage tanks or do you continually circulate the sap from storage tanks through the UV light?

I don't believe the units typically come with a pump.

People generally use them to treat sap on the way to the storage tank (post-filter). Some do circulate though. Either way will work.

[Bucket Head]

Just some advice for the small UV unit users out there. If you bought a used unit or are replacing a bulb, you really have to make sure you have/get the right bulb. Last year I replaced my bulb (with what its supposed to have) and after talking with Atlantic Ultraviolet, I found out I did not have the 40w HO bulb that it was designed for. If you mistakenly put a lower wattage bulb in your reducing your kill rates before you even turn it on! Just like regular bulbs, some UV lights have the same outside dimensions but different wattages.

Also, my UV unit is rated for 7gpm, but all I could find was a 5gpm pump. But that works in my favor since I've slowed the sap down a little bit the UV light is working on the sap just a little bit longer than if it was passing the full 7gpm.

And like Dr. Tim says, filter first and takem' apart and clean them! You should have seen the dirt and scale build-up on the crystal tube and in the housing of mine. Simply disgusting, but more importantly, it could not have been doing what it was supposed to be with all that in there. Actually, you add bacteria if the housing is filthy. With the wrong bulb and all the dirt, that unit was'nt killing any bacteria- it was just scaring it a little bit.

Steve

[delivron]

Dr. Perkins:

When I read the ad for the Sap Steady it implies that the bacteria are using the sugar contact of the sap to live thus reducing the sugar content and increasing the boil time and increasing the cost to produce syrup. Is that a correct assumption? Is bacteria really an issue today since so many producers are now making lighter syrup any way? Producers are holding syrup shorter times, using translucent tubing, and process sap in an RO. Additionally almost all sugar makers with over 3000 taps now use RO is this a Sap Steady recommended producers accessory to reduce boiling costs? I do understand it could improve the grade of syrup and possibly improve the ability of the syrup to hold grade longer.
Why don't we see this type of equipment in every sugarhouse?

[Schiefe4]

Anyone care to comment on Delivron's question?

[happy thoughts]

He asked a few questions. I'll take a stab at some of them.

Yes, bacteria will feed on sap sugars especially if the sap is not kept cold and/or held for any length of time just like milk would.

RO doesn't remove bacteria and RO'd sap needs to be boiled within a few hours because, pretreated or not, it spoils quickly. But higher sugar content sap is still going to produce higher sugar concentrate than sap where sugar was lost to microbial feeding. So some savings in time and energy costs should still hold.

I don't think UV treatment will help much in holding syrup grade. When syrup of correct density is packed and sealed at proper temps and stored in a cool place out of strong light in non porous containers, (not plastic), loss of grade shouldn't be much of a problem. Boiling at syrup temps is pretty effective killing bacteria.

If not used more, my guess would be cost effectiveness vs more careful handling, storage, and quicker processing as Delivron already mentioned. Lighter syrups are also being produced with air injection which I imagine is cheaper and requires less maintenance than a UV unit.

[lew]

In my experience you used to see more UV lights in more sugarhouses prior to the extensive use of Ro's. Sap was often times backed up waiting to be processed during big runs and would make darker syrup after the storage time than it would have if processed right away if you did not have a UV light. they had their day in the sun, but with the advent of big RO's that can remove hundreds to thousands of gallons of water per hour, there is little need to store sap in larger operations.

[DrTimPerkins]

Why don't we see this type of equipment in every sugarhouse?

I apologize for not catching this post when it appeared, however besides the answers already given....have you seen the price of these things? It might kill the microbes, but it'll sure knock you back some too. Not even sure if they're still making them....I thought I'd heard that they weren't producing them any more. Vicious cycle thing....price is high, fewer of them sell, that increases the cost of production, put price up to meet production costs and maintain margins, sell fewer units,....rinse, repeat.

[lew]

Last I heard ( a few years ago). They dont have a supply of tem on hand, but will make to order.

[wildlifewarrior]

Is this the same process as cold pasteurization? From my understanding it is similar, but I may be misinterpreting something.

Mike

[DrTimPerkins]

Is this the same process as cold pasteurization? From my understanding it is similar, but I may be misinterpreting something.

Similar. Cold pasteurization is typically done either by placing the food under extremely high pressures for a period of time (this may not kill all spores) or by exposing the food material to ionizing radiation (electron beam, x-rays, gamma rays). UV could be used to irradiate some things, like sap or water, but really isn't used in too many industries due to the lack of penetration (as compared to x-rays or gamma rays) beyond a very thin surface layer (so it can work to sterilize fruit surfaces). In sap it can work if the flow rate and the exposure is correct.

Just to clarify a bit. I'd like to be sure it is clear that the work testing the UV Sap Steady was done by Dr. Brian Chabot of the Cornell Maple Program. http://maple.dnr.cornell.edu/pubs/SapSteadyUVUnit.pdf