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AWWA ACE54467
- PAC and Ozonation for Controlling Drinking Water Tastes and Odors
- Conference Proceeding by American Water Works Association, 06/01/2001
- Publisher: AWWA
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Both powdered activated carbon (PAC) and ozone are feasible for mitigating taste and odor (T&O) in Detroit, Michigan, source water. However, the performance of PAC is greatly affected by both water quality and operational conditions. Applying PAC at the intake, which has a long contact time, with no chlorine or alum, provides the most favorable conditions for adsorption of odorants. Chlorine and alum also affect the PAC performance to certain degrees and vary with the PAC brands and other process conditions. Ozonation removal of odorants, under the tested conditions, was almost exclusively dependent on ozone dose. Hydrogen peroxide addition has no significant impact on odorant removal from Detroit River water. Ozonation feasibility tests included factor screening of primary operational and water quality factors with dose-response relationship development of the key factors. A statistical dose-response model was also developed for determining the ozone dosage for various target odorant removals as function of initial odorant level. MIB is the most difficult to remove among tested odorants by both PAC and ozone treatment processes. Includes 12 references, figures.
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