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AWWA ACE71001
- Taste and odor Removal from Drinking Water Treatment Plant Using UV-AOPs: UV-H2O2 and UV-HOCl
- Conference Proceeding by American Water Works Association, 11/01/2009
- Publisher: AWWA
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This powerpoint presentation begins by providing a brief overview of taste and odor in drinking water and the dual purpose of ultraviolet- (UV)- based advanced oxidation process (AOP). Kinetic experiment conditions are presented, along with a reactor scale-up study, modeling input parameters, direct UV photolysis, UV-H<sub>2</sub>O<sub>2</sub> AOP, and UV-H<sub>2</sub>O<sub>2</sub> alternatives in drinking water treatment plants (WTPs). Presentation conclusions indicate that: geosmin, 2-MIB, pyrazines and anisoles were successfullyreduced to below OTC levels using UV-H<sub>2</sub>O<sub>2</sub> and UV-HOCl;in UV-H<sub>2</sub>O<sub>2</sub> scale-up study, natural organic matter (NOM) and H<sub>2</sub>O<sub>2</sub> dose weremajor key factors, rather than pH and carbonate alkalinity;T&O decay rates increased with the following order oftreatments: UV (1) < UV-NO<sub>3</sub><sup>-</sup> (4) < UV-H<sub>2</sub>O<sub>2</sub> (9) < UVHOCl(40); and,the result leads to the possibility of using HOCl togetherwith UV in an AOP system; however, a potential problemis disinfection byproduct (DBP) formation due to high chlorine doses. Includes tables, figures.
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