Creativity Award for Graduate Study in Engineering

糖化枫糖的过程有三种变化，都回归到使用基本的开锅系统。这一制度在历史上被反复使用。然而，这个系统并没有被证明是节能和/或卫生的，而且它非常耗时。所提出的研究的目的是使目前的枫糖浆工艺现代化。该系统的目标是提高能源效率。该系统的影响将超过制糖业；枫糖浆的生产成本就会大大降低。通过初步计算，每加仑枫糖浆的成本将比现在的成本低55%。

There are three variations of the maple sugaring process, all of which return to the use of the basic open pan system. This system has been returned to repeatedly throughout history. However, this system has not proved to be energy efficient and/or sanitary and it is extremely time consuming. %%% The objective of the proposed research is to modernize the present Maple Syrup process. The goal of the proposed system is to become energy efficient. The impact of this system will overtake the sugaring industry; the cost of producing Maple Syrup would drastically be reduced. Through preliminary calculations the cost per gallon of Maple Syrup would be 55 percent less than the present day costs.