Ultra-High Sensitivity Biosensors For Maple Syrup Industrial Process

生产枫糖浆是基于一个正在进行的过程，以优化枫糖浆的生产，实现非常精确的控制糖浓度在可消耗的枫糖浆。在枫糖浆的制作过程中，为了监测从树液到最终枫糖浆的糖浓度，拥有一个非常精确和实时的糖传感器是至关重要的。在食品工业方面，加拿大是世界上最大的枫糖浆生产国。因此，拥有这样一个糖传感器和监测系统对加拿大生产商产生了巨大的财务影响，从而对加拿大枫树产业产生了重大影响。目前，工业上可靠的测量枫糖浆生产过程中糖浓度的设备主要是基于折射法。然而，精确的折射仪非常昂贵，这使得一些生产商无法负担得起。因此，本课题旨在为枫糖浆工业开发一种新型的超高灵敏度糖传感器，以提高枫糖浆从树液到工业糖浆的生产。

Producing Maple syrup is based on a process which is in ongoing progress in order to optimize maple syrup production by achieving a very accurate control of sugar concentration in consumable maple syrup. Having an extremely accurate and real time sugar sensor during the fabrication process of maple syrup is extremely critical in order to monitor sugar concentration from sap to final maple syrup. In this food industry, Canada is the largest world producer of maple syrup. Thus, having such a sugar sensor and monitoring system has a huge financial impact on Canadian producers and consequently a significant impact on our Canadian maple industry. Nowadays, industrial and reliable devices to measure sugar concentration during maple syrup fabrication are mainly based on refractometry. However, accurate refractometers are very expensive which makes them not affordable to several producers. Thus in this proposal we aim to develop a new ultra-high sensitivity sugar sensor for maple syrup industry in order to improve the production of maple syrup when it is transformed from sap to industrial syrup.