Use of flavour profile and consumer panels to determine differences between local water supplies and desalinated seawater

2007 ◽  
Vol 55 (5) ◽  
pp. 275-282 ◽  
Author(s):  
M.J. McGuire ◽  
J. Loveland ◽  
E.G. Means ◽  
J. Garvey
Keyword(s):  
Colorado River ◽  
Profile Analysis ◽  
Consumer Perception ◽  
San Diego County ◽  
Water Supplies ◽  
Aesthetic Quality ◽  
Consumer Evaluation ◽  
Flavour Profile ◽  
The Difference ◽  
Local Water

The San Diego County Water Authority of California has initiated planning for coastal desalination facilities to augment their water supplies. Integration of the different water qualities from these facilities into existing pipelines must be achieved. This investigation determined whether, and to what degree, consumers can discriminate between desalinated seawater and imported water supplies and how these investigations can contribute to decision making regarding the need for construction of facilities to blend such supplies prior to delivery. Based upon the results of the flavour profile analysis panel and the consumer evaluation sessions, it was concluded that free chlorine versus chloramine disinfection or different concentrations of disinfectants did not significantly affect consumer perception of the taste and odour of desalinated seawater or blends with Colorado River water and State project water. Consumers were able to discern between desalinated seawater and imported water, preferring imported water when forced to make a choice. However, the investigators did not believe that the difference in consumer perception was significant enough to warrant special blending facilities to mitigate the relatively minor aesthetic quality differences between imported water supplies and desalinated seawater.

The panel of Aigües de Barcelona: 15 years of history

2004 ◽  
Vol 49 (9) ◽  
pp. 145-151 ◽  
Author(s):  
R. Devesa ◽  
C. Fabrellas ◽  
R. Cardeñoso ◽  
L. Matia ◽  
F. Ventura ◽  
...  
Keyword(s):  
Quality Control ◽  
Standard Method ◽  
Quality Index ◽  
Profile Analysis ◽  
Entire Period ◽  
Basic Tool ◽  
Aesthetic Quality ◽  
Flavour Profile ◽  
The Aesthetic ◽  
And Training

The Aigües de Barcelona Laboratory has been working on odour and taste research in water for 15 years. During the entire period its basic tool has been the FPA (Flavour Profile Analysis) standard method, used by a group of trained tasters. This paper reports the main activities of the panel in recent years, such as the recruitment and training of panellists, the wheel of descriptors used, the Aesthetic Quality Index (AQI) developed for the quality control of water supplies, various research studies, and taste and odour episodes in which it has helped.

An Aesthetic Quality Index for Barcelona's Water Supply

1999 ◽  
Vol 40 (6) ◽  
pp. 23-29
Author(s):  
A. Bernal ◽  
R. Cardeñoso ◽  
C. Fabrellas ◽  
L. Matia ◽  
N. Salvatella
Keyword(s):  
Water Supply ◽  
Quality Index ◽  
Profile Analysis ◽  
Weighted Average ◽  
Dimensionless Number ◽  
Global Index ◽  
Aesthetic Quality ◽  
Flavour Profile ◽  
Distribution Water

The application of an aesthetic quality index is proposed for distribution water. This index is expressed by a dimensionless number between zero and ten and it is calculated by a formula in which taste and odour, turbidity and colour take part. A sub-index has previously been defined for each of these parameters and the global index is a weighted average of all of them. The taste and odour are determined by Flavour Profile Analysis.

A 2050 Vision for Colorado's water supply future

2012 ◽  
Vol 7 (4) ◽  
Author(s):  
N. Rowan ◽  
E. Hecox ◽  
S. Morea
Keyword(s):  
Water Supply ◽  
Water Conservation ◽  
Colorado River ◽  
Economic Recession ◽  
The State ◽  
Severe Drought ◽  
Water Shortages ◽  
Water Projects ◽  
Demand And Supply ◽  
Local Water

The last decade has brought many changes to Colorado's water supply outlook. Despite the recent economic recession, the state has experienced significant population growth, and Colorado's population is expected to nearly double within the next 40 years. Other pressures on Colorado's water supply include severe drought, a desire to meet multiple needs (i.e., municipal, environmental, recreational) with existing resources, and impacts to agriculture due to water shortages, urbanization, and transfers to new users. To address these challenges, the Colorado Water Conservation Board (CWCB) has undertaken a visioning process to explore solutions to these future water supply challenges. As part of this process, CWCB has led the state in identifying demand and supply strategies to meet the state's future water needs while considering agriculture and the environment. These strategies have been combined into varying portfolios that include methods such as conservation, local water projects, new Colorado River development, and agricultural transfers. This paper details the development and evaluation of these portfolios and describes stakeholder's efforts to balance meeting Colorado's water needs in the future.

scholarly journals Comparison and analysis of calculation of Bridge backwater based on Mike21 hydrodynamic model

2021 ◽  
Vol 233 ◽  
pp. 03043
Author(s):  
Jiang Chuan Liu ◽  
Zhu Qiu Hu ◽  
Mao Yuan Zhu
Keyword(s):  
Theoretical Basis ◽  
Impact Analysis ◽  
Navier Stokes ◽  
Efficiency Coefficient ◽  
Navier Stokes Equation ◽  
The Real ◽  
Comparison And Analysis ◽  
Simulation Results ◽  
The Difference ◽  
Local Water

The construction of bridges and other structures across the river will affect the flood discharge capacity and local water potential of the river.Based on navier-Stokes equation of MIKE21FM hydrodynamic module, this paper carries out two-dimensional numerical simulation of part of Shixi River. By optimizing the grid near the piers to reduce the difference brought by the terrain generalized grid of the real river, it simulates and analyzes the length of the curve of yong-high and Yong-water under different flood frequencies,the Nash-Sutcliffe efficiency coefficient and relative error analysis are used to verify the rationality of the results. The simulation results can accurately reflect the real changes of river water level, It provides a theoretical basis for flood impact analysis.

Taste and odour testing: how valuable is training?

2004 ◽  
Vol 49 (9) ◽  
pp. 69-74 ◽  
Author(s):  
J. Morran ◽  
M. Marchesan
Keyword(s):  
Public Education ◽  
Laboratory Testing ◽  
Profile Analysis ◽  
South Australia ◽  
Consumer Involvement ◽  
Correct Identification ◽  
Australian Water ◽  
The Public ◽  
Complex Process ◽  
Flavour Profile

Correct identification of specific tastes and odours in a water supply can be a powerful tool in identifying the cause of the problem and facilitating rapid remediation. While taste and odour identification can be achieved by laboratory testing, consumer involvement is not only worthwhile as a public education exercise but can also indicate tastes and odours to which the public do not object. Interpretation of taste and odour results is a complex process. The Australian Water Quality Centre (AWQC), based in Adelaide, South Australia, has established a flavour profile panel, trained in Flavour Profile Analysis (FPA). This group was chosen to carry out a survey of tastes and odours present in selected Australian water supplies and laboratory treated water and bottled water. The waters were also assessed by a group of untrained volunteers to simulate the responses of consumers. In two series of tests there were significant differences in responses between the groups with respect to the intensity of the tastes and odours detected. In both instances the responses by the trained group were more consistent, making interpretation of results more straightforward. In the second series of tests the panellists were also asked their personal preferences. The results showed in general the preferred waters were those with minimal taste and odour and this was generally irrespective of the type of taste and odour present.

Effect of blending two treated waters on the organoleptic profile of Barcelona's supply

2004 ◽  
Vol 49 (9) ◽  
pp. 313-319 ◽  
Author(s):  
C. Fabrellas ◽  
R. Devesa ◽  
L. Matia
Keyword(s):  
Drinking Water ◽  
Profile Analysis ◽  
Organoleptic Quality ◽  
Treated Water ◽  
Flavour Profile ◽  
The City

Barcelona's drinking water has two distinct origins: the Ter and Llobregat rivers supply the city in a ratio of 35/65. The organoleptic quality of the two waters is very different. Treated water from the Llobregat sometimes has organoleptic problems, whereas the quality of treated water from the Ter is much better. The aim of this paper is to study the effects of blending the two types of water and to determine the best blend of the Ter and Llobregat treated waters in terms of flavour and odour, using the A/not A test and the Flavour Profile Analysis. The optimum blend of Ter and Llobregat water is the blend that contains the highest percentage of Llobregat water without any appreciable loss of the characteristics of Ter water.

Consumer Perception Towards Brand Extension

The Batuk ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 34-42
Author(s):  
Sajeeb Kumar Shrestha
Keyword(s):  
Brand Extension ◽  
Consumer Perception ◽  
Moderate Correlation ◽  
Major Objective ◽  
Consumer Innovativeness ◽  
Consumer Evaluation ◽  
Brand Evaluation ◽  
Brand Reputation ◽  
Parent Brand ◽  
Brand Consistency

This study attempts to examine consumer evaluation of brand extension in the Nepalese brand context. Major objective of the study was to how consumer perceives brand evaluation in Nepal. Two hundred convenient samples were taken in this study. Structured questionnaires were designed to collect data. Descriptive statistics and correlation analysis was used to summarize the data, to check the relation and to test the hypotheses. The research confirmed moderate correlation among brand extension with all the predictors like parent brand reputation, brand consistency, complementary features, substitutability features, transferability features, consumer innovativeness and consumer/user status.

A Methodology for Blast Furnace Hearth Inner Profile Analysis

2007 ◽  
Vol 129 (12) ◽  
pp. 1729-1731 ◽  
Author(s):  
Yu Zhang ◽  
Rohit Deshpande ◽  
D. Huang ◽  
Pinakin Chaubal ◽  
Chenn Q. Zhou
Keyword(s):  
Heat Transfer ◽  
Blast Furnace ◽  
Profile Analysis ◽  
Furnace Hearth ◽  
Temperature Distributions ◽  
Blast Furnace Hearth ◽  
Computational Fluid Dynamics Cfd ◽  
The Difference ◽  
New Algorithms ◽  
Face Temperature

The wear of a blast furnace hearth and the hearth inner profile are highly dependent on the liquid iron flow pattern, refractory temperatures, and temperature distributions at the hot face. In this paper, the detailed methodology is presented along with the examples of hearth inner profile predictions. A new methodology along with new algorithms is proposed to calculate the hearth erosion and its inner profile. The methodology is to estimate the hearth primary inner profile based on 1D heat transfer and to compute the hot-face temperature using the 3D CFD hearth model according to the 1D preestimated and reestimated profiles. After the hot-face temperatures are converged, the hot-face positions are refined by a new algorithm, which is based on the difference between the calculated and measured results, for the 3D computational fluid dynamics (CFD) hearth model further computations, until the calculated temperatures well agree with those measured by the thermocouples.

Using Graywater and Stormwater to Enhance Local Water Supplies

2016 ◽  
Author(s):  
◽  
◽  
◽  
Keyword(s):  
Water Supplies ◽  
Local Water
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