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van den Berg, A.K., Perkins, T.D., Isselhardt, M.L., Godshall, M.A. and Lloyd, S.W. (2015) Effects of Sap Concentration with Reverse Osmosis on Syrup Composition and Flavor—A Summary of Experiments Conducted at the University of Vermont Proctor Maple Research Center. Maple Digest, 54, 11-33.

has been cited by the following article:

• TITLE: Composition and Properties of Maple Sap, Concentrate, and Permeate

  AUTHORS: Abby K. van den Berg, Timothy D. Perkins, Mark L. Isselhardt

  KEYWORDS: Maple Syrup, Reverse Osmosis, Membrane Separation, Maple Sap

  JOURNAL NAME: Agricultural Sciences, Vol.10 No.1, January 10, 2019

  ABSTRACT: Reverse osmosis is used widely in the maple syrup industry to concentrate maple sap and increase the overall efficiency and profitability of syrup production. Sets of samples from maple producers utilizing a range of sap concentration levels were collected and analyzed to provide a portrait of the physicochemical properties and chemical composition of maple sap, concentrate, and permeate across a single production season. The results reinforce that reverse osmosis functions essentially as a concentration process, without significantly altering the fundamental proportions of sap constituents.