CDT Fall 2022 - 36

CHARACTERISTICS OF
FILTRATION METHODS
The principal characteristics of the main filter
methods are mechanical or chemical processes,
and your choice of process depends on the
water composition and purpose of your product.
For brewing coffee, you may choose a filter
to achieve better aroma, but for filling water
bottles, you may focus on balancing minerals for
better flavor.
* Activated carbon filtration uses a membrane
to stop contaminates from moving through
the dispenser while leaving beneficial
minerals intact, up to 99 percent of them!
This reduces the carbon, and decarbonization
will lower the carbonate hardness, the lime.
Less lime means less build up and scale.
* Reverse osmosis also uses a membrane
but catches all the contaminants pushed
through by highly pressurized water flow,
and the remaining liquid is pure. (However,
now the product may lack flavor and require
reintroducing minerals manually at the end
of this process. Most unfortunate, there is also
a cost to the environment as 3 gallons of water
are lost to create 1 gallon of purified water.)
* Decarbonization works on a molecular level.
Molecule exchanges take place to undo the
structure of hydrogen carbonate when heated.
This may affect pH levels, natural acidity,
and there is merit to adjusting according to
recommendations for ingredient water.
* Softening is another molecular-level exchange
that reduces but may not eliminate enough
hydrogen carbonate. The exchange releases
sodium molecules that mix with the hydrogen
carbonate to reform into a new substance
which decays when heated.
* Total demineralization exchanges molecules to
deconstruct and decay all offending molecules
that flavor water or cause scale. Any of these
may require tweaking to add back minerals for
optimal flavor.
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CDT Fall 2022

Table of Contents for the Digital Edition of CDT Fall 2022
