Removal of Taste and Odor Causing Compounds from Drinking Water Sources by Peroxone Process: Laboratory and Pilot Scale Studies

Malhun Fakioglu*, Hazal Gulhan, Hale Ozgun, Mustafa Evren Ersahin, Izzet Ozturk

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

Metabolites of some cyanobacteria and actinomycete species such as geosmin and 2-methylisoborneol (MIB) are generally the sources of earthy and musty odor in surface waters. Peroxone process, that is a combination of ozone (O3) and hydrogen peroxide (H2O2), has the potential to effectively remove these compounds. In this study, the removal of MIB with the peroxone process was investigated at both laboratory- and pilot-scale systems. Different H2O2:O3 ratios with 2 mg/L O3 dosage were applied for determining the optimum ratio of H2O2:O3 for MIB removal. The optimum H2O2:O3 ratio and contact time in the laboratory system were determined as 0.3 and 5 min, respectively, whereas they were 0.5 and 15 min for the pilot system, respectively. Although the performances of both systems were different at similar operating conditions, MIB removal efficiencies over 80% were achieved at the optimum conditions specific to laboratory and pilot scale.

Original languageEnglish
Pages (from-to)527-537
Number of pages11
JournalOzone: Science and Engineering
Volume43
Issue number6
DOIs
Publication statusPublished - 2021

Bibliographical note

Publisher Copyright:
© 2020 International Ozone Association.

Funding

This research was funded by the Istanbul Water and Sewerage Administration (ISKI) with the project titled as “Evaluation of Operation Results with Hydrogen Peroxide and Ozone Oxidation (Peroxone) Process.” The authors express their gratitude to Fatih Turan, General Director of ISKI. The authors would like to thank the Head of the Water Treatment Department and all staff in the Water Treatment Department of ISKI for their support.

FundersFunder number
Fatih Turan
ISKI
Istanbul Water and Sewerage Administration

    Keywords

    • cyanobacteria
    • Geosmin
    • MIB
    • peroxone process
    • taste and odor
    • water treatment

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