Assessment of membrane processes for taste and odour removal
Assessment of membrane processes for taste and odour removal
复制标题
评估膜工艺的味道和气味去除效果
DOI：
10.2166/ws.2001.0062
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发表时间：
2001
期刊：
影响因子：
--
通讯作者：
J. Jacangelo
中科院分区：
文献类型：
--
作者：
J. Laîné;K. Glucina;L. Malleret;A. Bruchet;I. Baudin;J. Jacangelo
饮用水中的味道和气味（T&O）的出现被饮用水公司认为是主要问题之一。因此，多年来已经开发了几种处理工艺来控制T&O，包括空气汽提、活性炭和使用臭氧的氧化。然而，在文献中关于使用膜去除T&O的信息很少。因此，本文的目的是目前潜在的膜过程中去除的味道和气味引起的化合物。测试了几种膜，包括超滤（UF）、UF与粉末活性炭（PAC）组合、纳滤（NF）和低压反渗透（LP RO）膜。UF与PAC的组合被认为是有效的T&O控制。NF或LP RO的使用在T&O控制的目标中仍然不清楚。
The occurrence of tastes and odours (T&O) in potable water is considered one of the main problems by the drinking water companies. Thus, several treatment processes have been 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 objective of this paper is to present potential of membrane processes for the removal of taste and odour-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. Combination of UF with PAC was found to be effective for T&O control. The use of NF or LP RO is still unclear in the objective of T&O control.