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A sugar maple tree. Three species of maple trees are predominantly used to produce maple syrup: the sugar maple (Acer saccharum), [3] [4] the black maple (), [3] [5] and the red maple (), [3] [6] because of the high sugar content (roughly two to five per cent) in the sap of these species. [7]
This is done by feeding the syrup left over from the first strike (known as first jet or first syrup [73] [69]) to another pan. The second strike creates more crystals, as well as jet 2, and so on. Jet 3 and 4 syrup are often used in producing soft sugars, [69] and in affination. [70]
An evaporation pan is used to hold water during observations for the determination of the quantity of evaporation at a given location. Such pans are of varying sizes and shapes, the most commonly used being circular or square. [3] The best known of the pans are the "Class A" evaporation pan and the "Sunken Colorado Pan". [4]
In 1882, Gustave H. Grimm established the G.H. Grimm Manufacturing Company to build and sell corrugated tin-pan evaporators for use in maple syrup production. That area, now called "The Evaporator Works", is on the south of Ravenna Street and just east of Ohio Route 91. [15]
The most widely used evaporator is a multiple-effect evaporator of the Roberts type. [ citation needed ] The product of this step is syrup of 78 to 86% purity with a soluble solid content of 60-65°Brix and containing 3.5-4.5% invert sugars.
This process is used industrially to make such food products as evaporated milk for milk chocolate and tomato paste for ketchup. Vacuum evaporation plant vacuum pans in a beet sugar factory. In the sugar industry vacuum evaporation is used in the crystallization of sucrose solutions. Traditionally this process was performed in batch mode, but ...
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