Tacoma controls tastes and odours with ozone.
The study is focussed on the conditions that would provide the best ozone oxidation to decrease the taste and odour of the water from Eagle Gorge Reservoir. This study incorporated advanced analytical methods, such as solid phase microextraction (SPME) and flavour profile analyses (FPA), to evaluate the best method for improving taste and odour. The study developed first-order relationships between ozone dose and the oxidation of several taste and odour compounds. The results focussed on the importance and interactions between ozone dose, pH, hydrogen peroxide and contact time.
Carlson
M
M
CH2M HILL 2300 North West Walnut Boulevard, Corvallis, OR 97330, USA. mark.carlson@ch2m.com
Chen
T
T
McMeen
C
C
Suffet
I H
IH
Zhang
M
M
D001892:Camphanes / Q000032:analysis; D002623:Chemistry Techniques, Analytical; D004784:Environmental Monitoring / Q000379:methods*; D006861:Hydrogen Peroxide / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D009284:Naphthols / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D010100:Oxygen / Q000032:analysis / Q000737:chemistry; D010126:Ozone / Q000737:chemistry*; D052616:Solid Phase Extraction; D014861:Washington; D014867:Water / Q000737:chemistry; D018508:Water Purification; D014881:Water Supply
D001892:Camphanes; D009284:Naphthols; D014867:Water; C005536:2-methylisoborneol; D010126:Ozone; D006861:Hydrogen Peroxide; C001278:geosmin; D010100:Oxygen