Passive and microwave-assisted thawing in maple sap cryoconcentration technology
2008
Aider, M. | De Halleux, D.
Maple sap concentrates were produced by cryoconcentration technology. Four cryoconcentration stages, two temperatures (-10 ± 1, -19 ± 1 °C), and two thawing modes (passive and microwave assisted) were studied. High concentration levels were achieved at four cryoconcentration stages. Fresh maple sap characterized by degree Brix of 2.2 ± 0.01% was concentrated up to degree Brix of 16.13 ± 0.07%. The temperatures to which the solution was frozen and thawing mode did not show any significant effect on total sugar content and other solution parameters. Microwave-assisted thawing mode was an effective method because it permitted a decrease in the time needed for the thawing procedure from several hours when passive thawing mode was used to only few minutes.
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