富营养化水源水中嗅味物质的去除技术  

Removal of taste and odor compounds from eutrophic raw water

作　　者：纪荣平[1] 吕锡武[1] 李先宁[1] 

机构地区：[1]东南大学环境工程系,南京210096

出　　处：《给水排水》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)。

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.

关 键 词：嗅味 富营养化水源 源水 生物活性炭 饮用水 原水 生物氧化 去除技术 处理工艺 光催化氧化 

分 类 号：TU991[建筑科学—市政工程] X703[环境科学与工程—环境工程]