Treatability of 18 taste and odor compounds in drinking water using oxidation

AWWA water science Pub Date : 2023-05-03 DOI:10.1002/aws2.1340

Susheera Pochiraju, Craig Adams, Christiane Hoppe-Jones, Samar Maalouf, Lauren Weinrich

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Abstract

The occurrence of taste and odor (T&O) compounds in drinking water can lead to public concern about quality when left unaddressed, therefore suitable treatment is needed. This study evaluated the treatability of 18 T&O compounds using chlorine, permanganate, and ozone in MilliQ and river water. Nine T&O compounds showed complete oxidation (>99% removal) in all water matrices by ozone. Most of the remaining T&O compounds were removed to >50% by ozone. Alkalinity, pH, and natural organic matter (NOM) had a significant impact on the decay of ozone. Chlorine and permanganate were ineffective (removal <30%) for 2-methylisoborneol (2-MIB), geosmin, hexanal, pyrazines, and haloanisoles. Although chlorine achieved complete removal for alkyl sulfides and indole, it was only partially effective for aldehydes and ketones. Permanganate was more effective than chlorine in oxidizing unsaturated aldehydes and ketones. Increased NOM and pH reduced oxidation effectiveness for chlorine, but not permanganate.

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氧化法处理饮用水中18种味觉和气味化合物

饮用水中味道和气味（T&；O）化合物的出现，如果不加以处理，会导致公众对水质的担忧，因此需要适当的处理。这项研究评估了18 T&；O在MilliQ和河水中使用氯、高锰酸盐和臭氧的化合物。九个T&；O化合物在所有的水基质中显示出被臭氧完全氧化（＞99%去除）。剩下的大部分T&；O化合物被去除至>；50%的臭氧。碱度、pH值和天然有机物（NOM）对臭氧的衰变有显著影响。氯和高锰酸盐对2-甲基异戊醇（2-MIB）、geosmin、己醛、吡嗪和卤代苯甲醚无效（去除率＜30%）。尽管氯对烷基硫化物和吲哚实现了完全去除，但对醛和酮仅部分有效。在氧化不饱和醛和酮方面，高锰酸钾比氯更有效。NOM和pH的增加降低了氯的氧化效率，但没有降低高锰酸盐的氧化效率。

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AWWA water science

CiteScore

4.40

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0.00%

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