During this 30-minute webinar, RFI manager Tao Feng, Ph.D. described the problem being addressed and the scope of this RFI. As always, there was a Q&A after the main presentation.
Beverage production requires pure water to ensure consistent taste and safety. Current point-of-use water purification technologies, such as reverse osmosis (RO) and filtration units, are either too costly or are not capable of purifying water to the required specifications.
Why it is valuable: A beverage company relies on its brands to provide a reliable taste experience, regardless of the source or where the beverage is consumed. This experience is largely influenced by the quality of the water used in the product, and on-site beverage production can have widely varying water sources.
Deviations in ionic species and alkalinity can hamper product consistency and quality, while total dissolved solids can affect the mouth-feel and opacity dramatically. Only robust, powerful purification systems can begin with water having unknown levels of contaminants and reduce them to acceptable limits.
Background: Water quality is a broad topic, encompassing the chemical, physical, biological, and radiological attributes of water. A number of water quality standards have been established by various agencies in an effort to ensure the safety of the environment and of humans interacting with water. These standards are typically specific to the intended use of the water, which is generally categorized as intended for industrial use, human consumption, or environmental. The United States has primary standards, which govern substances that affect human health, and secondary standards, which govern aesthetic qualities, such as the taste, odor, and appearance of the water.
The World Health Organization maintains its own guidelines for drinking water quality, and that report is currently in its fourth edition. The minimum standards for water purity for human consumption are considered to be relatively low.
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