Electrodialysis of Maple Sap: A Green Technology to Reduce Sugar Sand and Scale within a Circular Economy Framework?

During its transformation in the evaporator, maple sap becomes concentrated and undergoes changes that cause certain compounds to become insoluble and precipitate. This insoluble material can foul the evaporator when it deposits on its surfaces, or it can end up in the maple syrup and alter its quality. Significant efforts must then be deployed by maple producers to remove it. The objective of the proposed project is therefore to study the potential of electrodialysis to reduce the formation of this insoluble material while offering a pathway to valorize the coproduct generated during the process, within a circular economy approach.

The general objectives of the project are to:

1) Analyze the composition of maple sap at different times during the season;

2) Study the effect of filtration on the recovery of sugar sand and its composition as a function of the time of year;

3) Evaluate the impact of sap composition and electrodialytic parameters on the efficiency of sap demineralization by electrodialysis;

4) Evaluate the quality of the final syrups produced from the demineralized saps at different levels;

5) Test the antimicrobial effect of the byproducts of electrodialysis.

Food processing laboratory and electromembrane processes

- Obtention of an engineering master or M.Sc degree in Food Engineering, Agronomy or Food science;

- Great interest in a career in applied research and technology development;

- Good knowledge of membrane processes;

- Demonstrated written and spoken English skills;

- Speaking French is an advantage.