Reverse Osmosis

Uploaded by uvmext on 02/24/2022

Tags: maple  

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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 pass through, but are too small for sugar molecules. Sap can be concentrated to between 8 and 15% sugar (which removes 75 to 90% of the water) prior to heating in the evaporator. Use of membrane separation substantially reduces the time and fuel required for the evaporation process in a maple evaporator, and thus can greatly increase the efficiency and profitability of syrup production.