YANG Shu,WU Meng-yi,WANG Mu,et al.Analysis on Migration Characteristics of Odor and Taste Compounds in a Drinking Water Plant in Taihu Lake[J].China Water & Wastewater,2021,37(1 1):57-63.
Analysis on Migration Characteristics of Odor and Taste Compounds in a Drinking Water Plant in Taihu Lake
China Water & Wastewater[ISSN:1000-4062/CN:12-1073/TU]
volume:
第37卷
Number:
1 1
Page:
57-63
Column:
Date of publication:
2021-01-01
- Keywords:
- drinking water plant; odor and taste compounds; environmental factor; water treatment process
- Abstract:
- In recent years, the frequent occurrence of odor and taste compounds in water sources has seriously threatened the safety of drinking water quality. A drinking water plant in Taihu Lake was monitored from the raw water to the treated water. The source, content and correlation with water environmental factors of taste and odor compounds in raw water were analyzed, and their removal rules in the water treatment process were explored. The main odor and taste compounds in the raw water were β-Ion, TCA, DMTS, and β-cyc, which mainly originated from algae activity and organic matter degradation. The content of DMTS was significantly positively correlated with that of TCA, and they were both significantly positively correlated with NH3-N content. The content of β-Ion was significantly positively correlated with CODMn content, and extremely significantly positively correlated with the Chl-a content and UV254. In the drinking water treatment process, ozone and biological pretreatment only had a certain removal effect on TCA and β-cyc. The biological activated carbon filter had a good effect on removing the main odor and taste compounds. Ultrafiltration membrane filtration could further remove DMTS and TCA. In addition, the content of odor and taste compounds increased in the process of pretreatment, raw water longdistance transportation, ozonation and clean water storage, which should be paid more attention to.
Last Update:
2021-01-01