Detailed Information

Cited 0 time in webofscience Cited 0 time in scopus
Metadata Downloads

Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatmentopen access

Authors
Kim, Mi-RanHeo, JeongAeKim, Sang SookShin, Eui-CheolBoo, Chang GukKwak, Han Sub
Issue Date
Aug-2021
Publisher
MDPI AG
Keywords
point-of-use water treatment; purified water; volatile organic compounds; sensory discrimination; consumer acceptance
Citation
Foods, v.10, no.8
Indexed
SCIE
SCOPUS
Journal Title
Foods
Volume
10
Number
8
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/3401
DOI
10.3390/foods10081958
ISSN
2304-8158
2304-8158
Abstract
This study investigated purified water from four different filter types for removing minerals, anions, and volatile organic compounds (VOCs), and affecting sensory perception and consumer acceptability. Ultrafiltration (UF), CSM-ultrafiltration (CU), alumina nanofiber (AN), and reverse osmosis (RO) filters were used for a point-of-use water treatment system with a pre-carbon filter (PR) and post-carbon filter (PO). Filters efficiently removed VOCs, which could negatively affect the sensory perception of water. The total VOC concentration of tap water (TW) (14.97 mu g/Kg) was reduced by 70% by the PR, 75.3-88.7% by the PR-main filter, and >97% by the PR-RO-PR. Using the polarized sensory position test, the subjects clearly discriminated TW from the samples; however, most of the purified water was not. The difference in the mean ratings of consumer acceptability among the purified samples was <1 except for PR-RO-PO in consumer testing. These results suggested that although there are differences in the capability of different filter types to eliminate minerals, anions, and VOCs, overall consumers did not identify sensory differences among them, and demonstrated similar consumer acceptability of the purified water produced. Simply applying a pre-carbon filter for TW treatment is enough to minimize VOCs, which negatively influence consumer acceptability.
Files in This Item
There are no files associated with this item.
Appears in
Collections
농업생명과학대학 > 식품공학부 > Journal Articles

qrcode

Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.

Related Researcher

Researcher Shin, Eui Cheol photo

Shin, Eui Cheol
농업생명과학대학 (식품공학부)
Read more

Altmetrics

Total Views & Downloads

BROWSE