This study
evaluates different treatment processes that have been shown to be effective for taste and
odor control.
The main processes that are used for taste and odor control are adsorption and oxidation.
In the adsorption category are powdered activated carbon (PAC) and granular activated
carbon (GAC). PAC requires low capital and operating costs at low dosages, but at the
higher dosages required for PAC to perform adequately as a stand-alone process, the
operating costs are much higher. If a convenient point for introducing PAC to give
adequate contact time exists, a simple chemical feed system may be all that is necessary.
GAC requires higher capital costs for the construction of contactors and is more costly
per pound but is more effective and may have lower operating costs for handling tastes
and odors that persist for more than a few days each year. GAC has limited ability at
handling large spikes of taste and odor compounds because it can release these
compounds once the spike has passed.
In the oxidation category, ozone and advanced oxidation processes (AOP) are the most
effective. Ozone at low dosages is capable of achieving moderate to high removal of
taste and odor compounds. To achieve very high removals that are necessary to handle high influent concentrations, the ozone dose can be increased or hydrogen peroxide can
be fed to convert the ozone to an AOP. Each of these responses will result in increased
costs and may result in a compliance issue with the bromate standard. Use of ultraviolet
light along with peroxide, another AOP, will not create the bromate issue, although the
operating cost remains high. Includes table, figures.
| Edition : | Vol. - No. |
| File Size : | 1
file
, 300 KB |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 8 |
| Published : | 11/01/2005 |
