Research Progress of Typical Taste and Odor Compounds Produced by Chlorination in Drinking Water

Min Min Mao; Ke Jia Zhang; Tu Qiao Zhang; Hong Liang Yu

doi:10.4028/www.scientific.net/AMM.316-317.698

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Research Progress of Typical Taste and Odor Compounds Produced by Chlorination in Drinking Water
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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 316-317Research Progress of Typical Taste and Odor...

Research Progress of Typical Taste and Odor Compounds Produced by Chlorination in Drinking Water

Abstract:

As disinfection by-products, the taste and odor (T&O) compounds were produced by chlorination at the end of water treatment. The existence of T&O compounds causes the pipe water with unpleasant odor and reducing water quality. Based on the latest research achievements at home and abroad, the characteristics and formation mechanisms of typical T&O compounds produced by chlorination are introduced. The new analytical method of electronic nose is also expounded. In addition, the common control technologies, such as pre-oxidation, activated carbon adsorption and bio-membrane, are reviewed. Since the precursors of T&O compounds shows small molecular, stable structure and low concentration, some coupling technologies including ozone-GAC, permanganate-PAC, and bio-membrane and GAC treatments, are employed effectively.Key words: chlorination; odor and taste compounds; disinfection by-products; precursor; electronic nose

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Periodical:

Applied Mechanics and Materials (Volumes 316-317)

Pages:

698-702

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.316-317.698

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Online since:

April 2013

Authors:

Min Min Mao, Ke Jia Zhang, Tu Qiao Zhang, Hong Liang Yu

Keywords:

Chlorination, Disinfection By-Products, Electronic Nose, Odor Compound, Precursor, Taste Compounds

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References

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