College of Environmental Science & Engineering, Yancheng Institute of Technology, Yancheng, Jiangsu Province, 224051, China; Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China; University of Chinese Academy of Sciences, Beijing, 100049, China.
Beijing Enterprises Water Group Ltd., BEWG Building, Poly International Plaza T3, Zone7, Wangjingdongyuan, Chaoyang District, Beijing, 100102, China.
Chemosphere. 2021 Apr;269:128691. doi: 10.1016/j.chemosphere.2020.128691. Epub 2020 Oct 22.
Ozone and biological activated carbon (BAC) are known to be effective at removing odors in drinking water. However, the specific variations in complex odors and odorants along the course of advanced treatments in full-scale drinking water treatment plants (DWTP) have remained unclear. In this paper, the migration of odors and odorants through pre-ozonation, sedimentation, post-ozonation, and BAC treatment processes were studied from January to December 2019 in a DWTP. The results indicated that septic, musty, and chemical odors with intensities of 6-6.7, 6-7.5, 4-5 could be removed by both ozonation and BAC, while grassy, fishy odors with intensities of 3.3-4.8, 2.3-5.8 could not be removed until the BAC step. Twenty-four odorants identified in raw water were classified as musty (2-methylisoborneol, geosmin), chemical (e.g. indane, eucalyptol), septic (e.g. dimethyl disulfide, pentanethiol), fishy (2,4-decadienal) and grassy (nonanal, decanal) odor compounds. It is noteworthy that eleven additional odorants were produced after ozonation; in addition, the concentrations of fishy and grassy odorants were increased after ozonation, and the concentrations of musty, septic, fishy, and grassy odorants were increased after sedimentation, suggesting that sedimentation and ozonation should be carefully managed. BAC was the most effective at removing the above odorants simultaneously. This study would be helpful for providing more insights into the migration of odorants along treatment processes and understanding the mitigation of odors in DWTPs using raw waters with complex odors.
臭氧和生物活性炭（BAC）已被证明在去除饮用水中的异味方面非常有效。然而，在大型饮用水处理厂（DWTP）的高级处理过程中，复杂异味和异味物质的具体变化仍不清楚。本文研究了 2019 年 1 月至 12 月期间，在一个 DWTP 中，预臭氧化、沉淀、后臭氧化和 BAC 处理过程中异味和异味物质的迁移情况。结果表明，臭氧化和 BAC 可以去除强度为 6-6.7、6-7.5、4-5 的腐败、霉味和化学异味，而强度为 3.3-4.8、2.3-5.8 的草味和鱼腥味则无法去除，直到 BAC 步骤。在原水中鉴定出的 24 种异味物质分为霉味（2-甲基异莰醇、土臭素）、化学异味（如茚、桉叶油醇）、腐败味（如二甲基二硫、戊硫醇）、鱼腥味（2,4-癸二烯醛）和草味（壬醛、癸醛）异味化合物。值得注意的是，臭氧化后产生了 11 种额外的异味物质；此外，臭氧化后鱼腥味和草味异味物质的浓度增加，沉淀后霉味、腐败味、鱼腥味和草味异味物质的浓度增加，表明沉淀和臭氧化应谨慎管理。BAC 是去除上述异味物质最有效的方法。本研究有助于深入了解处理过程中异味物质的迁移情况，了解使用具有复杂异味的原水的 DWTP 中异味的缓解情况。
