Heated G

By: tpritcha

Heating

HST10#38_Thickening Anthropocene

By: anbuchan

Lecture on the thickening anthropocene and patterns of population growth

Heat

By: uvmext

Processing sap with heat in the evaporator is essential. The reactions responsible for the development of maple syrup's characteristic color and flavors require heat to proceed. Syrup produced by methods with little or no heating, such as freeze-d...

Reverse Osmosis

By: uvmext

Some producers use membrane separation (called "reverse osmosis" or simply "RO" within the maple industry) in addition to evaporation with heat. In this process, sap is forced through membranes that have pores which are large enough for water to p...

Dilly Bean Introduction and Prelab Assignment

By: tpritcha

Discussion of the dilly bean process and the unit operations we will be addressing