Application Story: Finding the sweet spot for particles in pure maple syrup

Directly from the tree, maple sap water is chock full of particles! The particle concentration (Particles/mL) decreases significantly after the first filtering step and increases slightly after the sap water is boiled.

Many filter–boil cycles occur between the first boil and when the final pure maple syrup product is ready, but in the end, the particle concentration is greatly reduced from the starting material.

Louise Brogan is a PhD biochemist and application scientist at the Yokogawa Fluid Imaging Technologies FloCam Analytical Lab. Read her complete blog here 

Above: Jacklyn Nadeau, a maple syrup hobbyist from northern Maine.