PROCESS FOR COMMERCIAL PRODUCTION OF SUGARY SYRUP WITH LOW ENERGY REQUIREMENT

摘要

The sugar syrup process of the invention reduces water content in collectedsugarysolutions, such as maple sap, to the required sugars measurement in a cleanandnaturally occurring way. Water reductions as much as 20% more efficient thanthereverse osmosis (RO) process are achieved. These provide a 75% water reductionbyusing the natural climate conditions on site, such as are found in a maplesugar bushor in northern climes in the daily freeze and thaw process such as occurs inspringtime. Undesired water is further reduced by the process to levels inorder toachieve the goal of a finished sugar or maple syrup with 1/3 water and 2/3sugars.The invention provides a process for the commercial production of sugar,particularlymaple, syrup comprising the steps of exposure of collected raw sugar solutionsandmaple sap on-site to a predominantly or relatively naturally occuring coldsurface,gradually cooling the sap to a temperature sufficient to commence freezing,continuing the cooling and freezing to form a solids body of sap ice and acomponentseparate from the solids body containing first sugars, continuing said coolingandfreezing until the first sugars containing component reaches a substantiallythickenedor solid consistency, and thirdly, separation of the first sugars containingcomponentfrom the said solids body.The invention also provides a process where selective exposure of the solidsbody to aheat source causes the sap ice to commence melting and then collecting saidmeltliquid having the highest concentration of remaining sugars running off first,preferably in a downward direction.By the process the melt liquid is re-combined with the sugar or maple gel andsubjected to thermal cooking or curing into a traditional amber colouredflavourfulmaple syrup.