Data for: Minimizing the energy requirements for the production of maple syrup

Published: 31 March 2020| Version 1 | DOI: 10.17632/39gm24th5b.1
Matthew Watson,
Ken Morison,
Geoffrey Wilkin


In the spreadsheet is experimental RO data which was used to develop a batch RO model for the concentration of maple sap into maple syrup. The spreadsheet then uses this model to simulate the economic concentration for RO indicating at what stage evaporation should be used to get to the final sucrose concentration required. The costing parameters are based off New Zealand data which will differ for other regions in the world.



Chemical Engineering, Food Engineering, Process Engineering, Process Optimization, Concentration Polarization, Membrane Processing in Food Engineering, Evaporation Process