MAVEA Professional. Basics on water

Transcription

1 MAVEA Professional Basics on water

2 Introduction Water is the most sought after ingredient in everyday life. Water is the key requisite of sustaining all life on earth. As humans we know the water we have on this earth is finite. We cannot produce more. We drain rivers, build dams and drill far into the earth to find life sustaining water. This water is not only used to drink but used in manufacturing. Manufacturing that runs our global economy. Given that water is finite we had to find ways to clean and re-use it time and time again. We store it, ship it, add chemicals to it and then drink it. Commercially we use it in food preparation, beverage preparation and then we use it to wash the dishes and cups afterwards. Consumable water is essential in the preparation of different foods and beverages. MAVEA s parent company has nearly 50 years of experience in just one area, water filtration. Worldwide we have more than 1,000 employees working towards one goal, achieving perfect water quality through technically advanced filtration systems. 2 The premise for supplying water of consistently high standards is to understand the basic principles. MAVEA has compiled this booklet to aid you as your guide to water.

3 The first challenge Scale deposits. These are due to a high amount of carbonate hardness in the water. Disadvantages of Carbonate Hardness: Coffee does not infuse as it should Taste and aroma do not develop properly Increased energy cost in running the machine Machine cannot function correctly Machine breakdowns Customer dissatisfaction The Goal to address this issue: Optimization of mineral content in water 3

4 The second challenge Remove unpleasant taste and aroma in the water caused by unwanted chlorine, organic compounds and other chemicals. Impact of taste contaminants: Hot beverages do not infuse well Hot beverages do not taste as they should Hot beverages do not look appealing You have unsatisfied customers The Goal: Optimize the properties of the end product by targeted water treatment 4

5 The third challenge Machine downtime caused by a high amount of particles in the water. Disadvantages: Valves do not operate or close properly Higher machine maintenance costs Machine breakdown Unsatisfied customers The Goal: Protect high-quality machines and reduce the cost of ownership 5

6 The aim of water filtration The three main objectives of water filtration: 1. Prevent mineral and lime scale deposits Ensure the optimal concentration of minerals for both the machine and coffee to be infused Remove undesired taste and odors Ensure particles in the water do not reach the machine 2. Prevent unwanted reactions of water and ingredients in the brewed beverage 3. Reduction of turbidities in the water and water staining All this is provided by one compact filter system 6

7 What s in your water? Drinking water contains several components: Natural environmental substances (e.g. minerals) Residues from pollution (e.g. heavy metals or pesticides) Substances from water treatment (e.g. chlorine) These are subdivided into: Inorganic dissolved substances (e.g. minerals) Organic diluted substances (e.g. pesticides) Inorganic and organic particles (e.g. rust) Micro organisms (e.g. alga) 7

8 8 Water components How do the substances get into the water?

9 Different minerals in the water Calcium, magnesium, sodium, potassium All dissolved calcium and magnesium ions Hydrogen carbonate, sulfate, chloride nitrate Permanent hardness calcium and magnesium ions that adhere to sulfate, chloride, phosphate and other anions (except hydrogen carbonate) Calcium- and magnesium hydrate carbonates are minerals which create lime scale upon heating 9

10 TDS Total dissolved solids Total weight of solids dissolved in a volume amount of water expressed in mg per liter (mg / L) or parts per million (ppm). More than 98% of the dissolved solids are composed of the ions calcium, magnesium, sodium, potassium, bicarbonate, sulphate, chloride, nitrate. (see picture page 9) These ions form typical minerals, which can be broken into: Carbonate or temporary hardness causes scale deposits Permanent hardness causes gypsum deposits 10

11 Some of the effects of a high TDS can also cause an off, bitter or salty taste in many beverages, leave hardness deposits or spots on glassware and dishes, cause scale or corrosion in steamers and espresso equipment. The higher the TDS, the higher the concentrations of ions that increase the conductivity of the water. This increases the waters ability to complete an electrochemical circuit and produce a corrosive current. If chlorides and sulfates make up the major anionic contributors to the TDS, it is likely to increase corrosivity towards iron based material. If the TDS is made up mainly of bicarbonate and hardness ions, then the water tends to be less or non-corrosive towards iron and cementitious materials. 11

12 Distribution of the different types of hardness Carbonate hardness Carbonate hardness Total hardness Total hardness Permanent hardness Permanent hardness Different regions have considerable variations in water quality Total hardness is composed of 2 different types of hardness: carbonate hardness and permanent hardness. The amount of carbonate hardness in the total hardness can for example range between 25 90%. This variance causes differing demands for the water filter to meet to be able to guarantee optimal water treatment suitable for the regional conditions. 12

13 Water By-Pass 13

14 ph-value Definition acidic TAPWATER neutral alkaline Values between 0 and 14 indicate how acidic or alkaline a substance is. A ph-value of 7 is the neutral point. Smaller values are referred to as Acidic. Higher ones as Alkaline. Tap water has a ph-value from 6,5 to 9 depending on the region and local water quality. (ph = negative decimal logarithm of the concentration of hydrogen ions in mol / l) 14

15 How does scale develop? Carbonate hardness is equivalent to the dissolved magnesium and calcium ions which attaches to HCO 3 All components in tap water are balanced, though this regulated composition is destroyed by increase of pressure or temperature Heating will especially build up insoluble compounds which form scale (calcium + hydrogen + carbon becomes lime, carbon dioxide and water) Limescale sediments accumulate at the hottest parts of the machine the coating becomes thicker and thicker 15

16 Organic contents Organic contents in drinking water are strictly controlled by municipal water treatment facilities. Many of these organic substances, for example, pesticides or solvents, have very low limits. However, small amounts may be present. Some examples: Natural substances that have infiltrated the water distribution system after leaving the treatment facility Residues from pharmaceuticals, pesticides, solvents, industrial products like paints and varnishes, etc. Natural substances from infiltration Organic unspecified substances Particles 16

17 Substances for treatment Certain substances and chemicals are added to treat water. For example: Substances for elimination of clouding flocculation Substances for elimination of iron or manganese Chlorine for disinfection Chlorine is added to tap water as it is essential for disinfection. Together with organic residues this can create unpleasant odors and off tastes in the water. 17

18 Filter media in MAVEA Water Filters Ion exchanger Decarbonisation Partial demineralisation / Full demineralisation Reduction of heavy metals (lead, copper, zinc) Activated carbon Improvement of odor and taste of drinking water Reduction of chlorine and chlorine compounds Reduction of organic impurities Decolourisation Particle filtration Removal of particles, e.g. rust, scale Removal of organic particles fluff balls Removal of particles in μm range 18

19 Ion Exchanger Definition Certified food grade material which selectively removes certain dissolved ingredients from the water. These ingredients (e.g. calcium) are then dissolved again by the regeneration of the MAVEA ion exchanger and thus removed. 19

20 Activated Carbon Definition Activated carbon is a natural product and has a huge inner surface area. Activated carbon is able to adsorb a great spectrum of substances. The pore volume of activated carbon in general is bigger than 0,2 ml / g, the inner surface bigger than 400 m 2 / g (2 tennis courts). The activated carbon used by MAVEA is a natural sustainable product sourced from Coconut shells. 20

21 Particle Filter Definition Water filtration particle filters are normally mechanical filtration steps to remove particles in different ways from the water Removal of particles by straining the water on contact Removal of particles inside the MAVEA filter fleece 21

22 Summary By using MAVEA Water Filters, water becomes optimal for the brewing of hot beverages such as Coffee and Tea, while also protecting the machine against the build up of scale. MAVEA Water. When only the best is good enough. Well-balanced carbonate hardness Removal of contaminants that can change taste and odor Balanced concentration of beneficial minerals No addition of sodium 22

23 Consistent quality beverages MAVEA Professional For your appliance, for your sales, for your customer 23

24 MAVEA LLC 675 Tollgate Road Suite G Elgin, IL Tel: Fax: professional@mavea.com www. professional.mavea.com 001_2014_02