+ Reply to Thread
Page 2 of 2 FirstFirst 12
Results 11 to 17 of 17

Thread: Foam Wjy is it bad?

  1. #11
    Join Date
    Apr 2018
    Location
    Tioga county, Pennsylvania
    Posts
    14

    Default

    Some get hungry on long boils and throw a hotdog in the pan on long boils or hang a piece of bacon on a clip above to cook with the steam and drip grease in the pan. It will no longer be organic but if you are just doing it for yourself, family and friends...

  2. #12
    Join Date
    May 2002
    Location
    Cabot Vermont
    Posts
    480

    Default

    If it is for your self you can use butter or heavy cream. The thing is is what ever you use for defoamer it stays in the syrup. There a lot of people with allergys to so much that has to be taken in to account for what you use. A little bottle of deformer goes along way.
    Blaisdell's Maple Farm

  3. #13
    Join Date
    Jan 2020
    Location
    Stirling ontario
    Posts
    177

    Default

    It seems a few drops of oil should vaporize instantly into the the foam and be expelled.
    If it remained it would float on the surface and you wouldn't need to add it again?
    Last edited by DrTimPerkins; 03-08-2021 at 08:07 AM.

  4. #14
    Join Date
    May 2009
    Location
    UVM Proctor Maple Research Center, Underhill Ctr, VT
    Posts
    5,687

    Default

    Quote Originally Posted by ir3333 View Post
    It seems a few drops of oil should vaporize instantly into the the foam and be expelled.
    If it remained it would float on the surface and you wouldn't need to add it again?
    The heat of vaporization of most oils is higher than the boiling point of syrup, so the oil is not volatilized during boiling of sap/syrup, but it is transformed to some degree or deposited in niter or on the sides of the pan. Some defoamer also exits the pan along with the syrup. You can see this (more frequently with organic syrup where a lot of oil can be added) as a sheen on the surface of the syrup. Much of that ends up deposited on the filter paper/DE, but a small amount does make it into the packed syrup. The properties that make substances useful as a defoamer are diminished in this process, which means you need to constantly add it to the sap/syrup in order for it to be effective.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

  5. #15
    Join Date
    Jun 2021
    Location
    Almost Freedom, ME
    Posts
    8

    Default

    Growing up in the business in the 70s and 80s, I saw the old timers hanging salt pork on wires across the back of the syrup pan, even in the hood. This was for public consumption.

  6. #16
    Join Date
    May 2002
    Location
    Cabot Vermont
    Posts
    480

    Default

    Seen that too, but didn't want to mention it.
    Blaisdell's Maple Farm

  7. #17
    Join Date
    May 2009
    Location
    UVM Proctor Maple Research Center, Underhill Ctr, VT
    Posts
    5,687

    Default

    Quote Originally Posted by Sappy Camper View Post
    Growing up in the business in the 70s and 80s, I saw the old timers hanging salt pork on wires across the back of the syrup pan, even in the hood. This was for public consumption.
    Times change, food safety regulations change, public perception changes. Practices need to change too.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

+ Reply to Thread
Page 2 of 2 FirstFirst 12

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts