Journal of Korean Society on Water Environment (한국물환경학회지)

Korean Society on Water Environment (한국물환경학회)
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Removal Property of Taste and Odor Causing Material in Pulsator Clarifier

맥동식 침전지에서 맛·냄새 유발물질 제거 특성

  • Jeong, Il Yong (Department of Chemical Engineering, University of Seoul) ;
  • Cha, Min Whan (Department of Chemical Engineering, University of Seoul)
  • 정일용 (서울시립대 화학공학과) ;
  • 차민환 (서울시립대 화학공학과)
  • Received : 2010.11.09
  • Accepted : 2011.01.25
  • Published : 2011.01.30
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Abstract

The removal efficiencies of 2-methylisoborneol (MIB) and geosmin were investigated to reveal removal characteristics of typical organic compounds causing disagreeable taste and odor at the conventional water treatment plant installed with pulsator clarifier patented by the French company $Degr{\acute{e}}mont$. The injection rate of Powdered Activated Carbon (PAC) into water was changed step wisely as we conducted jar tests in the laboratory and water treatment in the actual plant. 2-MIB concentration decreased linearly while geosmin did exponentially along with the injection rate of PAC at our jar tests. The removal efficiency of geosmin by PAC injection was considerably higher than that of 2-MIB. In the real pulsator clarifier, 2-MIB concentration started decreasing as the injection rate reached up to 10 mg/L of PAC. On the other hand, the concentration of geosmin in water decreased proportional to the injection rate of PAC. In the sand filtration, removal efficiencies of 2-MIB and geosmin on July were much higher than those on March. It was carefully suggested beforehand and found afterwards that general microorganisms notably existed in the sand filter with no chlorine in filter influent and backwash water and the sand filter biologically activated removed much more odor compounds. It was considered as the reason why the removal efficiency of 2-MIB and geosmin was increased. The microbial activity maybe increased in summer with water temperature rising and low filtration rate possibly increased contact time between odor compounds and general microorganisms.

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References

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