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Real Time Red Tide Detection and Monitoring

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Real Time Red Tide Detection and Monitoring
REAL TIME RED TIDE DETECTION AND MONITORING

Outline
• History of RS application in water quality monitoring. • Current applications of RS technologies in water quality monitoring • Water quality algorithms • Research plan

History of RS in water quality
• Monitoring water quality started since the late of 1970s. • The content of suspended solids in water is the parameter that firstly been remote sensed. • Collecting water samples and analyzing the samples in a laboratory (e.g. chlorophyll, turbidity and total phosphorous • Traditional water quality monitoring techniques are costly and time consuming.
• Frequent ground samplings are generally not possible.

History of RS in water quality
The application of and research of remote sensing in water quality monitoring has developed from the pure waters of the initial identification of water quality indicators to remote monitoring , mapping and forecasting.

History of RS in water quality
• One of the advantages of remote sensing is that the measurements can be performed from a great distance (several hundred or even several thousand km in the case of satellite sensors), which means that large areas on ground can be covered easily

RS in water quality
Main factors affecting water quality :
• • • • • • • Suspended solids in water (Turbidity) Algae(Chlorophyll, Carotenoids) Chemicals (nutrients, inseticide,metal) Dissolved organic matter Heat emissions Pathogens Oil substances

RS in water quality
Parameters that can be estimated with optical remote sensing methods in situ data analyzed in laboratory from water samples:
• Phytoplankton (chlorophyll a) • Suspended inorganic material (e.g. sand, dust and clay) • Colored dissolved organic matter • Turbidity

Biological status related to phytoplankton and other aquatic in situ data estimated in the field:
• Secchi depth • Temperature • Occurrence and extent of algal blooms

RS in water quality
•The first satellite based sensor devoted to

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