摘要
介绍了富营养化水源水中嗅味物质的来源,讨论了放线菌和藻类数量与嗅味物质浓度之间的关系,分析了吸附、生物氧化、二氧化钛光催化氧化、臭氧—生物活性炭等工艺对饮用水中嗅味物质的去除效果。针对原水中嗅味物质的种类和浓度不同,应采取不同的处理工艺,来满足消费者对水质的要求。
The origins of taste and odor compounds in eutrophic raw water are introduced. The
relation between the number of actinomycete and algae and the concentration of these taste and odor
compounds is discussed. The efficiencies of each treatment technique, including the adsorption,
biological oxidation, titanium dioxide photo catalysis oxidation, O_3-BAC on removal taste and odor
causing substances in drinking water are analyzed. The difference of variety and concentration of these
substances in water must take different treatment process to meet consumers' demand.
出处
《给水排水》
CSCD
北大核心
2004年第10期8-13,共6页
Water & Wastewater Engineering
基金
国家高技术研究发展计划(863)项目(2002AA601011-3)。
