Maple sap was successfully transformed into maple syrup and maple syrup products by evaporation of water by microwave heating. Pulsed power supply with duty cycles of 100%, 75% and 60% were used for the microwave application. The dielectric properties of maple syrup at different moisture contents during the process were determined at 25$ sp circ$C. The products obtained were of excellent quality and were comparable to the highest grade prescribed by the industry. Pulsed power supply was found to have better efficiency of heating, but it increased the total time required for the process. The total time was also found to be dependent on the initial mass of the load. The behavior of the dielectric properties of the maple syrup was found to be fairly linear with moisture content and were found to be in close agreement with an empirical model found in literature. Microwave heating seems to have an enormous potential for production of high quality maple syrup.

No description available.

No description available.

by Chan Yiu Tak, George ; Tang Ho Kong. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1991. / Bibliography: leaf 12. / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.iii / ACKNOWLEGEMENTS --- p.iv / CHAPTER / Chapter I --- INTRODUCTION --- p.1 / Observation --- p.1 / Problem Definition --- p.3 / Theoretical Framework --- p.3 / Variables --- p.3 / Theoretical Relationship among Variables --- p.4 / Schematic Diagram of Theoretical Framework --- p.6 / Hypotheses --- p.6 / Chapter II --- LITERATURE REVIEW --- p.9 / Bibliography --- p.12 / Chapter III --- METHODOLOGY --- p.13 / Type of Study --- p.13 / Study Setting --- p.14 / Time Horizon --- p.14 / Unit of Analysis --- p.14 / Population and Sample --- p.15 / Data Collection Method --- p.16 / Measures --- p.17 / Chapter IV --- FINDINGS --- p.18 / Results of the Surveys --- p.18 / Survey among Medical Pactitioners --- p.18 / Survey among End Users --- p.33 / Analysis of Results --- p.54 / Medical Practitioners --- p.54 / End Users --- p.56 / Hypotheses Testing --- p.59 / Chapter V --- CONCLUSIONS --- p.62 / Chapter VI --- RECOMMENDATIONS --- p.65 / APPENDICES --- p.69

<p dir="ltr">Extensive tree-cutting operations and prioritization of crop production a century ago caused a significant decline in maple syrup production in Indiana. Today, there is an increasing consumer interest in natural and locally produced food, creating potential for regrowth in the industry. Understanding both production and consumption behaviors is crucial to capitalize on this potential and ensure sustainable sugarbush resources in the state. This thesis comprised two chapters, presenting the findings on consumers and producers, respectively. The first chapter examined the factors influencing consumers' behavior toward maple syrup purchase and satisfaction. Results suggested that suburban residency, education, age, income, and lifestyle factors – such as visiting farmers' markets and purchasing organic food – may influence consumers' attitudes toward purchasing maple syrup. Moreover, consumers who purchase organic food tended to be satisfied with maple syrup and were more likely to recommend it to others. The second chapter explored the factors motivating maple syrup producers to manage their forests and investigated whether crowd-in or crowd-out effects exist among different management practices. I used logistic regressions to identify relationships among the adoption of a variety of forest management practices and a variety of independent variables, using data pooled from two producer surveys conducted in Indiana in 2022 and 2023, respectively. Production as a hobby, owning a sugarbush, and production capacity all positively affected the likelihood of management practice adoption. In addition, crowding-in effects were identified in adopting forest management practices, suggesting that producers were more likely to adopt multiple practices simultaneously. These chapters emphasized the importance of understanding maple syrup consumer socio-demographic characteristics for effective marketing strategies and producer behavior for sustainable production practices to promote industry growth.</p>

Bruknių lapai vartojami šlapimo išsiskyrimui skatinti, šlapimo takų infekcijoms gydyti, taip pat nuo inkstų ir tulžies akmenligės [1, 2]. Lapų gydomajam poveikiui didžiausią įtaką turi polifenoliniai junginiai, kurie slopina tam tikrų bakterijų įsitvirtinimą šlapimo takuose, pagrindinis iš jų arbutinas. Vis nauji moksliniai tyrimai skatina naujų bruknių farmacinių preparatų kūrimą. Bruknių lapų vandeninės ištraukos (nuovirai, arbatos) pasižymi nemaloniu - karčiu, sutraukiančiu skoniu, jų galiojimo laikas labai trumpas. Nuspręsta, kaip farmacinę preparato formą gaminti bruknių lapų sirupą. Tyrimo tikslas – pagaminti bruknių lapų sirupą ir įvertinti jo kokybę. Šis tyrimas apima: bruknių lapų žaliavos kokybės tyrimus, bendrojo polifenolinių junginių kiekio pagal arbutiną nustatymą spektrofotometriniu metodu bruknių lapų nuovire ir bruknių lapų sirupuose, arbutino kiekio nustatymą bruknių lapų nuoviruose ir žaliavoje efektyviosios skysčių chromatografijos metodu, bruknių lapų sirupų kokybės ir stabilumo vertinimą. Rezultatai: nustatyta, kad bruknių lapų smulkumas ir nuodžiūvis atitinka Europos farmakopėjoje augalinei žaliavai keliamus reikalavimus. Pagamintuose bruknių lapų nuoviruose (1:10) ESC metodu įrodytas arbutino buvimas ir nustatytas jo kiekis žaliavoje 3,38±0,11 proc. Spektrofotometriniu metodu nustatyta, kad bruknių lapų nuoviruose bendrasis polifenolinių junginių kiekis (28,608±0,134 mg/ml) yra statistiškai patikimai (p<0,05) didesnis nei bruknių lapų arbatose (6,07... [toliau žr. visą tekstą] / Lingonberry leaves are used to increase urinary excretion, to treat urinary tract infections and for kidney and gall stones [1, 2]. The greatest impact on therapeutic effects of leaves have phenolic compounds, that inhibit the entrenchment of particular bacteria in the urinary tract, the main of them being arbutin. Recent scientific research encourages the creation of new lingonberry pharmaceutical preparations. The aqueous extracts of Lingonberry leaves (decoctions, teas) are characterised by unpleasant-bitter and astringent taste and their shelf-life is very short. Therefore, it was decided to produce lingonberry leaves syrup as a form of pharmaceutical preparation. The aim: to produce lingonberry leaves syrup and to evaluate its quality. This research includes: qualitative analyses of lingonberry leaves raw material, detection of total phenol compounds by spectrophotometric method using arbutin in decoctions of lingonberry leaves and syrups of lingonberry leaves, detection of quantity of arbutin in lingonberry decoctions and leaves by high-performance liquid chromatography, and the quality evaluation and the stability evaluation of lingonberry leaves. Results: it was found out, that the fineness of the lingonberry leaves and their loss in drying coincide with the European Pharmacopoeia herbal raw material requirements. In the produced lingonberry leaves decoctions (1:10) the presence of arbutin has been proved and its quantity 3,38±0,11 pct. has been detected by HPLC... [to full text]

M.S.

No description available.

A study of the production of levulose from sorghum syrup with the application of ion exchange was made to determine the optimum conditions for the production of a levulose-rich syrup by means of the Dubrunfaut method and to determine the applicability of ion exchange methods to the purification of a levulose solution obtained through the carbonation of a suspension of calcium levulate. A sorghum juice that had an analysis comparable to that of a typical defecated Louisiana sugar cane juice was prepare from a commercial sorghum syrup by the addition of four liters of distilled water to 750 grams of the syrup. In all tests, the sucrose present in the prepared juice was inverted by acidifying the juice with sufficient 38.7-per-cent hydrochloric acid to obtain a pH of 1.0 to 1.2 and heating to 90°C for one hour; an inversion of 95 to 99 percent of theoretical resulted. A molar ratio of calcium hydroxide to levulose 3:1, based on the theoretical yield, was used to precipitate the levulose as calcium levulate. The calcium levulate was suspended in two liters of distilled water and carbonated to free the levulose and precipitate the calcium as calcium carbonate. The carbonation consisted of bubbling carbon dioxide through the calcium levulate suspension at a rate of approximately 0.5 cubic foot per hour for 48 hours. It was found that the addition of ten milliliters of 38.7-percent hydrochloric acid to the suspension of calcium levulate effected a two-fold increase in the yield. Purification of the levulose solution was accomplished by means of an experimental ion-exchange apparatus. Passage of the levulose solution through columns containing 300 grams of zeo-karb H and de-acidite, resulted in a levulose solution of 98 to 99 percent purity. It was determined that the capacity of the cation-exchange material, zeo-karb H, could be maintained for three cycles of treatment with 0.3013 to 0.3521 N sodium hydroxide for 24 hours at 20° to 25° and regeneration with 0.2197 and 0.3925 N hydrochloric acid for 24 hours at temperatures ranging from 20° to 25°C. The maximum capacity of zeo-karb H for sodium ions was found to be 0.088 gram per gram of adsorbent when treated with 0.3013 N sodium hydroxide for 12 hours at temperatures ranging from 20° to 25°C/ The maximum capacity of de-acidite for chlorine ions was found to be 0.113 gram pepr gram of adsorbent when treated with 0.3437 N hydrochloric acid for 12 hours at temperatures ranging from 20° to 25°C. / M.S.

Cakes were prepared with high fructose corn syrup as the total sweetening agent in a moisture adjusted formulation which allowed for the moisture content of the syrup. Three treatments were produced by adding glucose-delta-lactone and cream of tartar (high acid), cream of tartar (medium acid), or no addition (low acid). Cakes were baked and.immediately tested under controlled conditions. The pH and specific gravity were determined for cake batters. Baked cakes were evaluated for pH, standing height as an index to volume, moisture, deformation, crust color, and crust and crumb browning. Volume, color and browning were all significantly affected by pH adjustment. As acidity increased, cakes had less volume and a gummy, pudding-like texture. Color decreased and browning decreased at higher levels of acidity. Thus, it was concluded that increasing acidity decreased the over-development of color and browning, but altered the texture. The high fructose corn syrup sweetened cakes that were moderately acidified by the addition of cream of tartar alone were less brown but lighter in texture than the other treatments. / Master of Science