Progress of the Research of Typical Taste and Odor Compounds Produced by Chlorination in Drinking Water
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 pointed out. Besides, the common control methods, such as preoxidation, activated carbon adsorption and biomembrane, 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 biomembrane and GAC treatments, are employed effectively.
chlorination odor and taste compounds disinfection by-products: precursor electronic nose
MAO Minmin ZHANG Kejia ZHANG Tuqiao LI Cong
College of Civil Engineering and Architecture, Zhejiang University, Hangzhou, 310058, China
国际会议
三峡
英文
258-261
2012-05-18（万方平台首次上网日期，不代表论文的发表时间）