1 00:00:00,000 --> 00:00:02,300 - [Mark] This is Mark Isselhardt, Maple Specialist 2 00:00:02,300 --> 00:00:04,130 with University of Vermont Extension. 3 00:00:04,130 --> 00:00:06,040 This is a Vermont Maple Minute. 4 00:00:06,040 --> 00:00:08,810 Some maple producers use membrane separation, 5 00:00:08,810 --> 00:00:12,120 also called reverse osmosis or simply RO, 6 00:00:12,120 --> 00:00:15,360 to pre-concentrate the sap before boiling in the evaporator. 7 00:00:15,360 --> 00:00:17,380 In this process, sap is forced 8 00:00:17,380 --> 00:00:19,150 through membranes that have pores 9 00:00:19,150 --> 00:00:21,310 which are large enough for water to pass through, 10 00:00:21,310 --> 00:00:23,620 but are too small for sugar molecules. 11 00:00:23,620 --> 00:00:26,240 Using this technology, sap can be concentrated 12 00:00:26,240 --> 00:00:29,530 as high as 35% sugar, which removes anywhere 13 00:00:29,530 --> 00:00:32,910 from 75 to 90% of the water prior to boiling. 14 00:00:32,910 --> 00:00:35,800 Use of membrane separation substantially reduces 15 00:00:35,800 --> 00:00:39,010 the time and fuel required for the evaporation process, 16 00:00:39,010 --> 00:00:41,830 and can increase the efficiency and profitability 17 00:00:41,830 --> 00:00:43,240 of maple production. 18 00:00:43,240 --> 00:00:45,050 This has been a Vermont Maple Minute. 19 00:00:45,050 --> 00:00:47,140 I am Mark Isselhardt, Maple Specialist 20 00:00:47,140 --> 00:00:48,990 with University of Vermont Extension.