Suspended solids are both inorganic materials such as silt, clay and ferric iron, and organic materials such as decaying plants, that are carried along by water as it runs off the land and enters the surface water supply. Suspended solids create a variety of problems for the foodservice customer. They can cause poor appearance, or water that is hazy, cloudy or dirty looking. It can cause issues with equipment maintenance, such as clogging and abrasion of small valves, orifices, and smooth surfaces, and can lead to water that tastes musty.
If your water tastes musty, it is also generally caused by algae, molds and bacteria that naturally live in most water sources, such as lakes and rivers. These off-tastes and odors may be stronger during certain times of the year, such as during the warmer periods when algae "bloom" all at once.
Turbidity is a term used to describe water with high suspended solids. This suspended matter can be silt; clay; debris from plants, animals and biofilms; or particles released during corrosion such as rust. Water turbidity is a normal function of nature, usually resulting from debris water picks up as it travels through streams and rivers. Turbidity is measured in nephelometric turbidity units (NTU). In addition to affecting the look and taste of water, particles can build up and eventually clog working parts of water-using appliances.
Suspended particles can be removed or reduced simply and cost-effectively with a point-of-use water filtration system certified by NSF International.