New approaches to the treatment of potable water in the presence of algal blooms

富含蓝绿色藻类的沃茨的处理和随后藻类代谢物的释放引起影响饮用水安全的味道和气味问题以及毒素。 该项目将确定处理这些沃茨的首选方法，并提供定量分析工具，以帮助水当局保证水质和安全。 确定的工艺路线和分析程序也将导致更好的节水（降低加工过程中的净水损失）。 这将使水当局能够更好地管理水质、安全和管理，并提高消费者对饮用水供应的信心。

The processing of blue green algae rich waters and subsequent release of algal metabolites causes taste and odour problems and toxins that affect potable water safety. This project will define a preferred approach to the processing of these waters and provide quantitative analysis tools to help water authorities guarantee water quality and safety. The defined process routes and analysis procedures will also result in better water conservation (lower net water losses in processing). This will allow better regulation of water quality, safety and management by water authorities and improve consumer confidence in the potable water supply.