摘要
多数饮用者对水垢的认知存在局限性,认为水垢的存在威胁身体健康,尽管水垢的成分,即钙镁离子本身对人体并无害处。通过对水质投诉数据分析,多数饮用者由于水垢的状态、水垢增加了水的浊度等因素而质疑水的安全性。然而研究表明,饮水中保持适量的钙镁离子利于身体健康同时可提高饮用口感。此外,结合硬度对饮用水品质的影响、硬度标准及降硬方法共同分析,通过适当降低硬度指标标准或者加入“煮沸后浑浊度”类似水质指标以及优化分质供水等措施提高饮用感受是合理的。对于水源水本身硬度不高的情况,改进处理工艺或者进行产水末端处理也能够达到显著的降低水垢的目的。
Most drinkers have a limited perception of limescale,believing that the presence of limescale threatens their health,although the components of limescale,namely calcium and magnesium ions,are not harmful to the human body.Through the analysis of water quality complaint data,most drinkers question the safety of water due to the limescale state and the increase of water turbidity caused by limescale.However,the studies have shown that maintaining an appropriate amount of calcium and magnesium ions in drinking water is good for health and can improve the taste of drinking.Combined with the effect of hardness on drinking water quality,hardness standard and hardness reduction method,it is reasonable to improve drinking experience by properly reducing hardness index standard or adding similar water quality index such as “turbidity after boiling”and optimizing quality water supply.When the hardness of raw water is not high,improving the treatment process or treating the end of water supply pipes can also achieve the purpose of reducing limescale.
作者
高文海
张彦菊
程欣欣
孙婷
华晓
李劲松
GAO Wenhai;ZHANG Yanju;CHENG Xinxin;SUN Ting;HUA Xiao;LI Jinsong(Jinan Water Group Co.,Ltd.,Jinan 250000)
出处
《食品工业》
CAS
2023年第6期148-152,共5页
The Food Industry
基金
济南市水务科技项目(JNSWKJ202213)。
关键词
水垢
降低硬度
口感
钙镁离子
建议措施
limescale
reduce hardness
taste
calcium and magnesium ions
suggestion and measure
作者简介
通信作者:李劲松。
