Development of a unit to break down the formation of scum during the production of maple syrup

In the process of producing maple syrup, the problem of foaming is a recurring problem. In the evaporation stage, the collected maple water concentrate is heated to the boiling point of the water it contains, thus releasing the excess water until a desired sugar level. The more the concentration of sugar tends to increase in the mixture, the more the reduced tends to produce foam. To counter this problem, maple syrup producers add a fatty substance to the product, which can alter the properties of the product. Too much fat injection may affect the taste and consistency of the syrup. To counter this problem, the Club acéricole du Sud du Québec (CASQ) and the University of Sherbrooke are collaborating on the development of anti-foaming technology incorporated into existing evaporation tanks. This technology will ease the burden on maple syrup producers and improve the quality of maple syrup by reducing flavor defects. The geometry of the device, as anticipated, constitutes an innovation and adapts very well to the current production process. CASQ members, as well as all Quebec maple syrup producers, will be able to benefit from this new technology.