Efficiency of membrane processes for taste and odor removal

The occurrence of tastes and odors (T&O) in drinking water is considered as one of the main problems by the drinking water companies. Thus, several treatment processes were developed over the years to control T&O including air stripping, activated carbon and oxidation using ozone. However, l...

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Bibliographic Details
Published in:Water science and technology 2005-01, Vol.51 (6-7), p.257-265
Main Authors: Bruchet, A, Laîné, J M
Format: Article
Language:English
Subjects:
Activated carbon
Adsorption
Aroma compounds
Carbon - chemistry
Drinking water
Emissions control
Flavour
Low pressure
Membrane processes
Membranes
Membranes, Artificial
Nanofiltration
Nanotechnology
Odorants - prevention & control
Odors
Odour
Osmosis
Oxidation
Oxidation-Reduction
Ozone
Ozone - chemistry
Permeability
Removal
Reverse osmosis
Stress, Mechanical
Taste
Time Factors
Ultrafiltration
Waste Disposal, Fluid - methods
Water Purification - methods
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Summary:The occurrence of tastes and odors (T&O) in drinking water is considered as one of the main problems by the drinking water companies. Thus, several treatment processes were developed over the years to control T&O including air stripping, activated carbon and oxidation using ozone. However, little information is available in the literature on the use of membranes for T&O removal. Therefore, the objectives of this paper are to present potential of membrane processes for removal of taste and odor causing compounds. Several membranes were tested including ultrafiltration (UF), UF combined with powdered activated carbon (PAC), nanofiltration (NF) and low pressure reverse osmosis (LP RO) membranes. The results of this study indicate that the combination of UF with PAC is effective for T&O control whereas the benefit of NF and LP RO remains unclear for T&O control.
ISSN:0273-1223
1996-9732
DOI:10.2166/wst.2005.0645