Cornell University's Maple Specialist, Steve Childs, demonstrates how to use a reverse osmosis system. Reverse osmosis uses pressure to force a liquid, in this case maple sap, over a membrane. The membrane allows water molecules through, but forces the sugar molecules to pass over it, essentially reducing the amount of water in the sap with each pass of the liquid through the system. A reverse osmosis unit can greatly reduce the amount of time and energy needed in producing maple syrup. After the sap has sufficiently reduced, the unit should be cleaned by passing the clean water that was removed from the sap, back through the membranes. By using a refractometer, the remaining sugar content in the system can be determined and eliminated with more clean water passing through the membrane.
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Reverse Osmosis Demonstration and Cleaning Process
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