Pilot-scale and mechanistic study of the degradation of typical odors and organic compounds in drinking water by a combined UV/H2O2-BAC process

Jiang, Q; Wang, Yonglei; Tian, Liyan; Liu, Yulei; Liu, Jianguang; He, Guilin; Li, Jingjing

doi:10.1016/j.chemosphere.2021.133419

Cited by 10 publications

(2 citation statements)

References 29 publications

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“…Among them, 2-MIB is dehydrated to form 2-Methyl-2-bornene and 2-Methylenebornane in the process of ozonation and UV/chlorine and 1,2,7,7-Tetramethyl-bicyclo [2.2.1]hept-2-ene in the process of UV/TiO 2 or UV/SiW 12 O 40 4− [4,52,72]. The UV/H 2 O 2 process generated similar intermediates in 2-MIB degradation as those in UV/chlorine [80]. At the same time, 2-MIB generates primary degradation products such as alcohols, alkenes and ketones through demethylation, ring opening, bond breaking and other reactions [4,52,72].…”

Section: Degradation Pathway Using Chemical Methodsmentioning

confidence: 95%

Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects

Wang,

Li,

Liu

et al. 2023

Catalysts

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In recent years, taste and odor (T&O) compounds in drinking water are becoming a serious problem, which has brought many challenges to drinking water treatment plants. Due to global concerns about the emergence of T&O compounds, researchers have proposed various water treatment technologies to ensure the quality of drinking water. In this paper, abiotic and biotic methods for the treatment of T&O compounds are reviewed, including process parameters, advantages and disadvantages, removal efficiency and mechanism. Geosmin (GSM) and 2-methylisoborneol (2-MIB) are the most common odorous substances with earthy and musty smells. The chemical and biological methods for the possible degradation pathways of these two compounds are summarized. Furthermore, suggestions and approaches are provided for efficient and safe strategies for T&O compound treatments and their future applications.

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Section: Degradation Pathway Using Chemical Methodsmentioning

confidence: 95%

Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects

Wang,

Li,

Liu

et al. 2023

Catalysts

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“…A single technology often fails to remove the olfactory odor completely, and the combination of technologies is the final embodiment of the synergistic promotion effect among the technologies, which has a good research value and application prospects both at the experimental scale, the pilot scale, and in practical applications. Jiang et al [32] found that the UV/H 2 O 2 -bio-activated carbon (BAC) process can play a stronger oxidizing role in advanced oxidation in a medium-scale study. Using the physical adsorption and biological effects of activated carbon, it has a better removal effect on odorous substances with long-term stable operation, and the concentrations of GSM and 2-MIB are lower than 5 ng/L after treatment.…”

Section: Prospects For the Practical Application Of Different Technol...mentioning

confidence: 99%

An Overview of the Progress made in Research on Odor Removal in Water Treatment Plants

Du,

Wang,

Sun

et al. 2024

Water

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Odor is one of the most intuitive indicators for assessing drinking water quality in waterworks. Removing odors is of great importance to improve the quality of tap water, ensure people’s health, and address public perception. The effective identification of odors in drinking water and the exploration of the source of the odor are the prerequisites for eliminating odors. Therefore, this article first discusses the sources and types of odors that are typical in current drinking water, focuses on reviewing the research progress of odor removal technologies in water treatment plants, including adsorption technology, chemical oxidation technology, biodegradation technology and combined technology, and explains the advantages, disadvantages, principles, research progress, practical application scenarios, considerations and application prospects of each odor-removal technology. It is expected to provide a reference for controlling odor pollution in drinking water.

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The analytic hierarchy process method to design applicable decision making for the effective removal of 2-MIB and geosmin in water sources

Ozgur

2024

Environ Sci Pollut Res

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Numerous utilities encounter issues with taste and odor that alter the public’s impression of the safety of drinking water. The creation of certain components in water naturally due to global climate change is another source of taste and odor components, in addition to industrial emissions. Geosmin and 2-methylisoborneol (2-MIB), both of which are generated by blue-green algae and actinomycetes, are two substances that contribute to the musty and earthy smells in drinking water sources. Unfortunately, current conventional treatment plants only partially remove 2-MIB and geosmin. Therefore, to protect the environment and public health, more up-to-date or optimized treatment methods should be applied to outdated treatment facilities. Best treatment practices, evaluation standards, and decision-making approaches, however, are still shrouded in mystery. The goal of this study was to identify the most effective treatment options for 2-MIB and geosmin. By using the analytical hierarchy process (AHP), a total of 22 assessment criteria were found and prioritized. A thorough literature search led to the identification of potential treatment options, and their effectiveness was evaluated. These options and priority rankings were decided upon using AHP in the decision-making process. Advanced oxidation techniques came out on top in the final priority ranking, followed by membrane filtering, adsorption, oxidation, hybrid processes, and traditional treatment methods. The applied analytical decision techniques may also be used to choose the optimal treatment options, even though the results are particular to 2-MIB and geosmin.

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Pilot-scale and mechanistic study of the degradation of typical odors and organic compounds in drinking water by a combined UV/H2O2-BAC process

Cited by 10 publications

References 29 publications

Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects

Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects

An Overview of the Progress made in Research on Odor Removal in Water Treatment Plants

The analytic hierarchy process method to design applicable decision making for the effective removal of 2-MIB and geosmin in water sources

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