Reverse Osmosis

This is a sap pre-processing system that takes raw sap and forces it under pressure through a semi-permeable membrane. Only water can pas

s through the membrane thereby increasing the sugar content of the remaining sap. The resulting concentrate must still be processed in a heated evaporator to obtain the characteristic maple flavor. Fresh sap entering the reverse osmosis unit is about 2% sugar. After going through the reverse osmosis unit, the sap may be 4% up to 10% sugar. Raising the sap from 2% to 10% sugar content means removing half the initial water.