AWWA WQTC50522

The occurrence of tastes and odors (T&O) in potable water is considered one of the main problems for drinking water companies. Several treatment processes were therefore developed to control T&O including air stripping, activated carbon and oxydation using ozone. However on the use of membranes for T&O removal, little information is available in the literature. The objective of this paper is to present the performances of membrane processes for removal of 2,4,6-trichloroanisole, an "earthy-musty" taste and odor causing compound, and of its halogenated phenol precursor 2,4,6-trichlorophenol. Nanofiltration (NF) and low pressure reverse osmosis (LP RO) membranes were evaluated. The removal efficacy of membranes to remove these two compounds was demonstrated. Includes 9 references, tables, figures.

Product Details

Edition:

Vol. - No.

Published:

01/01/1999

File Size:

1 file , 250 KB