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Dehydrated Maple Syrup
Author(s) -
REES F. M.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12774.x
Subject(s) - maple , sugar , moisture , water content , food science , chemistry , volume (thermodynamics) , mathematics , botany , organic chemistry , biology , physics , geotechnical engineering , quantum mechanics , engineering
Selected grades of maple syrup (34% moisture) were dehydrated by two dissimilar methods. Differences in color and flavor of reconstituted dried products and the maple syrups from which they were derived were minimal. Moisture content, bulk density, hygroscopicity and ease of reconstitution of the dehydrated products showed minimal divergence from corresponding values for the table sugar used as a standard. Microscopic examination showed very different structures for table sugar and each of the two dehydrated products. This study of some important physical characteristics indicates that either of the dehydrated products would provide the maple industry with a new and useful product. The lower moisture content, greater weight per unit volume and method of continuous manufacture make the patent product preferable.