饮用水中异味控制的先进处理方法：韩国首尔一座中试规模工厂的案例研究

Advanced treatment for taste and odour control in drinking water: case study of a pilot scale plant in Seoul, Korea.

作者信息

Joe W H, Choi I C, Baek Y A, Choi Y J, Park G S, Yu M J

机构信息

Seoul Waterworks Research Institute, 130-1 Guwi-2dong, Kwangjin-gu, Seoul 143-820, Korea.

出版信息

Water Sci Technol. 2007;55(5):111-6. doi: 10.2166/wst.2007.169.

DOI:10.2166/wst.2007.169

PMID:17489400

Abstract

Taste and odour problems of tap water in Seoul are attributed to 2-methylisoborneol (2-MIB) and trans-1,10-dimethyl-trans-9-decalol (geosmin), which are the result of metabolism of algae and chlorine for disinfection. This study was carried out to measure 2-MIB and geosmin in the raw water from the Han River, to investigate removal efficiency of GAC and BAC integrated with post-ozonation, and to minimise and quantify the required chlorine concentration as a final disinfectant through the candidate process.

摘要

首尔自来水的味觉和气味问题归因于2-甲基异冰片（2-MIB）和反式-1,10-二甲基-反式-9-十氢化萘醇（土臭素），它们是藻类代谢以及用于消毒的氯的产物。本研究旨在测定汉江原水中的2-MIB和土臭素，研究与后臭氧氧化相结合的颗粒活性炭（GAC）和生物活性炭（BAC）的去除效率，并通过候选工艺将作为最终消毒剂所需的氯浓度降至最低并进行量化。