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Evaluationg ozonation in mitigating drinking water tastes and odors

机译：在减少饮用水的味道和气味方面评估臭氧氧化作用

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Bench-scale treatability studies using ozone, and ozone/peroxide were conducted with both spiked raw water and tastes and odors (T&O) event raw water smaples. Three odorants, geosmin (earthy), MIB (2-methlisoborneol; musty) and IPMP (2-isopropy1-3-methoxy-pyraazine; decaying vegetation/musty) were spiked into raw water taken from the Detroit river and subjected to ozonation (with and without peroxide). Statistical expeirment design was employed to investigate operation variables such as temperature. ozone dose, ozone addition point, odorant spike level, and presence of hydrogen peroxide.

机译：使用加标的原水以及口味和气味（T＆O）事件原水红枫进行了使用臭氧和臭氧/过氧化物的基准规模可处理性研究。将三种臭味剂（土臭味素（土），MIB（2-甲基异冰片醇；霉菌）和IPMP（2-异丙基1-3-甲氧基-吡嗪；腐烂的植被/麝香）加标到从底特律河中提取的原水中，并进行臭氧化处理（并且没有过氧化物）采用统计实验设计来研究诸如温度之类的操作变量。臭氧剂量，臭氧添加点，气味峰值浓度和过氧化氢的存在。

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来源
《1997 IOA annual conference》|1997年|p.69-82|共14页
会议地点 Lake Tahoe NV(US)
作者
Theping Chen; Khalil Z.Atasi; Judith I.Huddleston; James B.Craber; Connie C.Young; I.H(Mel) Suffet;
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原文格式 PDF
正文语种 eng
中图分类水利工程;
关键词
Drinking water; water treatment; tastes and odors; MIB; geosmin; ozone; peroxide; design of experiment.;

机译：饮用水;水处理;味道和气味； MIB;土臭素臭氧;过氧化物;实验设计。;

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专利

1. Oxidation kinetics of selected taste and odor compounds during ozonation of drinking water [J] . Peter A, Von Gunten U Environmental Science & Technology . 2007,第2期

机译：饮用水臭氧化过程中特定味道和气味化合物的氧化动力学
2. Co-Occurrence of Microcystins and Taste-and-Odor Compounds in Drinking Water Source and Their Removal in a Full-Scale Drinking Water Treatment Plant [J] . Lixia Shang, Muhua Feng, Xiangen Xu, Toxins . 2018,第1期

机译：饮用水源中微囊藻毒素和臭味化合物的共存及其去除
3. Co-Occurrence of Microcystins and Taste-and-Odor Compounds in Drinking Water Source and Their Removal in a Full-Scale Drinking Water Treatment Plant [J] . Lixia Shang, Muhua Feng, Xiangen Xu, Toxins . 2018,第1期

机译：饮用水源中微囊藻毒素和臭味化合物的共存及其去除
4. Evaluationg ozonation in mitigating drinking water tastes and odors [C] . Theping Chen, Khalil Z.Atasi, Judith I.Huddleston, IOA annual conference . 1997

机译：评估减少饮用水口味和气味的臭氧
5. Determination of Taste and Odor (T&O) Causing Compounds in Drinking Water Using Modified Monitor of Non-Ionic Trace Organic Residues (MONITOR). [D] . Sharma, Smriti. 2015

机译：使用非离子痕量有机残留物的改进型监测仪（MONITOR）测定饮用水中的味觉和气味（T＆O）化合物。
6. Co-Occurrence of Microcystins and Taste-and-Odor Compounds in Drinking Water Source and Their Removal in a Full-Scale Drinking Water Treatment Plant [O] . Lixia Shang, Muhua Feng, Xiangen Xu, 2018

机译：饮用水源中微囊藻毒素和臭味化合物的共存及其去除
7. Oxidation Kinetics of Selected Taste and Odor Compounds During Ozonation of Drinking Water [O] . -1

机译：饮用水臭氧处理过程中所选味道和异味化合物的氧化动力学
8. Relations Between Hydrology, Water Quality and Taste-and-Odor Causing Organisms and Compounds in Lake Houston, Texas, April 2006-September 2008. [R] . Beussink, A. M., Graham, J. L. 2011

机译：2006年4月至2008年9月，德克萨斯州休斯顿湖的水文，水质和产生气味和化合物的关系。

Evaluationg ozonation in mitigating drinking water tastes and odors

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