Factor Screening for Ozonating the Taste- and Odor-Causing Compounds in Source Water at Detroit, USA

Atasi, Khalil Z.; Chen, Theping; Huddleston, Judith; Young, Connie C.; Suffet, I. H.

doi:10.2166/wst.1999.0276

Cited by 7 publications

(5 citation statements)

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“…Under specific conditions, O 3 catalyzes the decomposition of hydroxyl radicals to form highly oxidizing hydroxyl radicals and then oxidizes GSM and MIB [ 101 ]. However, Atasi et al reported that conventional ozonation degradation of GSM and MIB has a strong dependence on the dose of ozone: when the dose reaches 8 mg/L, the removal rate is still less than 30%, and a high dose of ozone may cause toxic side effects on aquaculture [ 102 , 103 ]. There are other oxidation treatments for GSM and MIB, including ultraviolet (UV) radiation and advanced oxidation processes using different catalysts, and the combination of different treatments, such as UV−TiO 2 photocatalysis [ 104 ] and the combined use of O 3 and UV [ 105 ], can greatly improve the degradation rate.…”

Section: Odor Control Techniquesmentioning

confidence: 99%

Advances in the Formation and Control Methods of Undesirable Flavors in Fish

Wang

et al. 2022

Foods

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Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish. This review extensively summarizes chemical compounds contributing to undesirable flavors and their sources or formation. Specifically, hexanal, heptanal, nonanal, 1−octen−3−ol, 1−penten−3−ol, (E,E)−2,4−heptadienal, (E,E)−2,4−decadienal, trimethylamine, dimethyl sulfide, 2−methyl−butanol, etc., are characteristic compounds causing off−odors. These volatile compounds are mainly generated via enzymatic reactions, lipid autoxidation, environmentally derived reactions, and microbial actions. A brief description of progress in existing deodorization methods for controlling undesirable flavors in fish, e.g., proper fermenting, defatting, appropriate use of food additives, and packaging, is also presented. Lastly, we propose a developmental method regarding the multifunctional natural active substances made available during fish processing or packaging, which hold great potential in controlling undesirable flavors in fish due to their safety and efficiency in deodorization.

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Section: Odor Control Techniquesmentioning

confidence: 99%

Advances in the Formation and Control Methods of Undesirable Flavors in Fish

Wang

et al. 2022

Foods

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“…A number of studies have focused on the odorant removal in water treatment processes. Ozonation and GAC were the most investigated unit processes [4,8,13,20,38,40] as well as the O 3 /GAC combined process [1,39]. For the most part of these studies, great efforts have been made on the effectiveness of an individual process, while the addictive and synergistic effects of a full treatment train have obtained less consideration.…”

Section: Introductionmentioning

confidence: 99%

Complex odor control based on ozonation/GAC advanced treatment: optimization and application in one full-scale water treatment plant

Xia

Zhang²,

Ye³

et al. 2020

Environ Sci Eur

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Background Taste and odor problem in drinking water is one major concern for consumers and water supply. Exploring the odor characteristics and the major odor causing compounds in the source water is the base for odor control in drinking water treatment plant (WTP). In this study, focusing on a newly constructed reservoir with Huangpu River as the source water, the occurrence of typical odorants and their variations were first identified. Correspondingly, the removal behavior in an ozone/GAC advanced treatment process was investigated. Results The results indicated that 2-methylisoborneol (2-MIB), geosmin (GSM), and bis (2-chloroisopropyl) ether (BCIE) have major contribution to the musty/earthy and chemical/septic odors in the source water, respectively. Pre-ozonation alone (1 mg L−1) showed limited removal for 2-MIB and BCIE, at less than 30% and 20%, respectively, while combining with coagulation, sedimentation, and sand filtration, the removals were improved to higher than 50%. After post-ozonation, the desired removal was achieved at a 1.5 mg L−1 dosage with all the odorants decreased below the corresponding odor threshold concentrations (OTCs) in the effluents. Furthermore, at a 1 mg L−1 post-ozone addition, by combining with subsequent GAC process, the odor problem was solved as well. Conclusion To resolve the odor problem in the drinking water, the concentrations of the odorants at less than their OTCs need to be achieved. As 2-MIB and BCIE have low reactivity towards direct ozonation, a subsequent GAC is needed with a moderate dosage of post-ozonation (1 mg L−1). Thus, for the odor problem in the source water, the suggested operation is: 1 mg L−1 of pre-ozonation in combination with coagulation, sedimentation, and sand filtration, followed by a 1 mg L−1 dosage of post-ozonation and finished by a GAC process.

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“…Investigators have observed that in preozonation processes, surface waters contain a large culture of algae, and that the destruction of algae cells by ozone may result in the release of cell content as aldehydes, amino acids, and polysaccharides (Peterson et al, 1995;Plummer and Edzward, 1998). The disinfectant dose, the contact time, the algal culture, and the water-quality parameters affect the amounts of compounds released (Atasi et al, 1999).…”

Section: Introduction E Utrophication Is a Pollution Problem In Many mentioning

confidence: 99%

Ozonation By-products and Determination of Extracellular Release in Freshwater Algae and Cyanobacteria

Huang

Cheng

2008

Environmental Engineering Science

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This work identifies the cyanobacterial and algal extracellular products (ECPs) and their derived byproducts during preozonation. Laboratory experiments were performed on two cyanobacterial species (Oscillatoria tenuisa and Microcystis aeruginosa) and one algal species (Chlorella sp.) dominating eutrophic reservoirs. Gas chromatography, coupled with high-resolution electron-impact mass spectrometry (GC/EI-MS), and high-performance anion-exchange chromatography (HPAEC) was adopted. Over 20 compounds were detected in the mass spectra analyses of the cyanobacterial and algal extracts (including cells and filtrates). The main identified ECPs were classified as monosaccharides, fatty acids, hydrocarbons, and aldehydes. Odor-causing substances were also present in the cyanobacteria, such as trans-1,10-dimethyl-trans-9-decalol (geosmin) and 2-methylisoborneol (2-MIB). The results from ozonated cyanobacteria and algae indicated that the dissolved organic carbon (DOC) content of culture suspensions increased during ozonation. Most of the additional DOC is produced by the increased liberation of ECPs to the bulk phase. Several byproducts were present in the ozonated cyanobacterial and algal cultures: a total of 22 different organic compounds were detected-mostly aldehydes and phthalates.

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Factor Screening for Ozonating the Taste- and Odor-Causing Compounds in Source Water at Detroit, USA

Cited by 7 publications

References 0 publications

Advances in the Formation and Control Methods of Undesirable Flavors in Fish

Advances in the Formation and Control Methods of Undesirable Flavors in Fish

Complex odor control based on ozonation/GAC advanced treatment: optimization and application in one full-scale water treatment plant

Ozonation By-products and Determination of Extracellular Release in Freshwater Algae and Cyanobacteria

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