UV/chlorine control of drinking water taste and odour at pilot and full-scale

Ding Wang; James R Bolton; Susan A Andrews; Ron Hofmann

doi:10.1016/j.chemosphere.2015.05.049

UV/chlorine control of drinking water taste and odour at pilot and full-scale

Chemosphere. 2015 Oct:136:239-44. doi: 10.1016/j.chemosphere.2015.05.049. Epub 2015 May 26.

Authors

Ding Wang¹, James R Bolton², Susan A Andrews³, Ron Hofmann³

Affiliations

¹ Department of Civil Engineering, University of Toronto, 35. St. George St., Toronto, Ontario M5S 1A4, Canada. Electronic address: dingwork.wang@mail.utoronto.ca.
² Bolton Photosciences Inc., 628 Cheriton Cres., NW, Edmonton, AB T6R 2M5, Canada.
³ Department of Civil Engineering, University of Toronto, 35. St. George St., Toronto, Ontario M5S 1A4, Canada.

PMID: 26025188
DOI: 10.1016/j.chemosphere.2015.05.049

Abstract

Advanced oxidation processes (AOPs) can be used to destroy taste and odour-causing compounds in drinking water. This work investigated both pilot- and full-scale performance of the novel ultraviolet (UV)/chlorine AOP for the destruction of geosmin, 2-methylisoborneol (MIB) and caffeine (as a surrogate) in two different surface waters. The efficiency of the UV/chlorine process at pH 7.5 and 8.5 was comparable to that of the UV/hydrogen peroxide (UV/H2O2) process under parallel conditions, and was superior at pH 6.5. Caffeine was found to be a suitable surrogate for geosmin and MIB, and could be used as a more economical alternative to geosmin or MIB spiking for site-specific full-scale testing.

Keywords: Advanced oxidation; Chlorine; Efficiency; Taste and odour; UV.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Camphanes
Chlorine / chemistry*
Drinking Water / chemistry*
Hydrogen Peroxide / chemistry
Naphthols
Odorants / analysis*
Oxidation-Reduction
Pilot Projects
Taste
Ultraviolet Rays*
Water Purification / methods*

Substances

Camphanes
Drinking Water
Naphthols
2-methylisoborneol
Chlorine
Hydrogen Peroxide
geosmin