包装饮用水微生物及消毒副产物的控制与平衡  

Balance and Control of Microbials and Disinfection Byproducts in Packaged Drinking Water

作　　者：葛明明 GE Mingming(Suzhou Purification Equipment Co.,Ltd.,Suzhou 215129,China;Torrent Water R&D Center,Savoie 73100,France)

机构地区：[1]苏州普滤得净化股份公司,江苏苏州215129 [2]法国徒水研发中心,法国萨瓦省73100

出　　处：《净水技术》2024年第9期44-53,共10页Water Purification Technology

基　　金：政策引导类计划(国际科技合作)-企业海外研发机构建设项目(BZ2019049);科技基础设施建设计划-工程技术研究中心(BM2018305);苏州市科技计划项目-重点产业技术创新/重点研发产业化项目(SGC201804)。

摘　　要：在包装饮用水生产中,利用氯化手段灭菌消毒会产生三卤甲烷等有机消毒副产物,而采用二氧化氯会导致亚氯酸盐等无机消毒副产物增加;紫外线(UV)照射对水杀菌时会形成亚硝酸盐,产品中加臭氧抑菌将增加溴酸盐风险。文章重点讨论各消毒杀菌手段对水体成分的影响,研究消毒副产物之间的机理和转化关系;采用消毒剂精准投加且无残留冲洗、UV照射剂量控制及硝酸盐安全界限、缩小臭氧作用时间等工艺改进方法,从而降低消毒副产物的风险。对照欧盟控菌标准,从尊重与保护水的天然特性和全过程卫生控制出发,结合包装水工厂实操,适度消毒,平衡微生物控制与消毒副产物产生的关系。In the production of packaged drinking water,chlorination can produce organic disinfection byproducts(DBPs)such as trihalomethanes,while chlorine dioxide disinfection resulted in increasing the inorganic byproducts of chlorite by chlorination.Nitrite can be easily prominent when ultraviolet irradiation sterilizes water.Adding ozone in the product to inhibit bacteria increase bromate risk.In this paper,the effects of disinfection methods on water composition and the mechanism and transformation relationship between disinfection by-products are studied.Process improvement methods including precise disinfectant dosing,residual-free washing,UV irradiation dose control,nitrate safety limit,and reduction of ozone action time are used to eliminate the risks of disinfection byproducts.According to the European Union bacteria control standards,starting from respecting and protecting the natural characteristics of water and the whole process of sanitation control,combined with the actual case of good control of packaged WTPs,moderate disinfection,balance the relationship between microbial control and disinfection byproducts.

关 键 词：三卤甲烷(THM) 二氧化氯(ClO_(2)) 亚氯酸盐 臭氧 溴酸盐 紫外线照射 亚硝酸盐 微生物控制 

分 类 号：TU991[建筑科学—市政工程]