Abstract
The optimization of industrial operations requires knowledge of thermodynamics related to the process, which can be determined either experimentally or by predictions based on an appropriate model and a set of data. Although maple syrup is a nearly unprocessed natural product, its industrial manufacture applies usual chemical-mechanical fluid operations. So, appropriate equipment designs are conditioned by sufficient information on mixing thermodynamics. In this paper, we analyze the temperature effect on maple syrup and its aqueous dilution in terms of different properties, trying to explain their special physicochemical behavior to explore the strength of the interactions among heavy covalent macromolecules and shorter chain polar solvents.
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