IWA Publishing
 IWA Publishing Journals   Subscriptions   Authors   Users   Librarians   FAQs 

Water Science & Technology: Water Supply Vol 1 No 4 pp 19–24 © IWA Publishing 2001

Assessment of membrane processes for taste and odour removal

J.-M. Laîne*, K. Glucina**, L. Malleret***, A. Bruchet****, I. Baudin***** and J.G. Jacangelo******

*Lyonnaise des Eaux-CIRSEE, 38 rue du Président Wilson, 78230 Le Pecq, France
**Lyonnaise des Eaux-CIRSEE, 38 rue du Président Wilson, 78230 Le Pecq, France
***Lyonnaise des Eaux-CIRSEE, 38 rue du Président Wilson, 78230 Le Pecq, France
****Lyonnaise des Eaux-CIRSEE, 38 rue du Président Wilson, 78230 Le Pecq, France
*****Lyonnaise des Eaux-CIRSEE, 38 rue du Président Wilson, 78230 Le Pecq, France
******Montgomery Watson, 560 Herndon Parkway, Suite 300, Herndon, Virginia 22070-5240, USA


ABSTRACT
The occurrence of tastes and odours (T&O) in potable water is considered one of the main problems by the drinking water companies. Thus, several treatment processes have been developed over the years to control T&O, including air stripping, activated carbon and oxidation using ozone. However, little information is available in the literature on the use of membranes for T&O removal. Therefore, the objective of this paper is to present potential of membrane processes for the removal of taste and odour-causing compounds. Several membranes were tested including ultrafiltration (UF), UF combined with powdered activated carbon (PAC), nanofiltration (NF) and low pressure reverse osmosis (LP RO) membranes. Combination of UF with PAC was found to be effective for T&O control. The use of NF or LP RO is still unclear in the objective of T&O control.

Full article (PDF Format)


eProduct: Buy this article for £24.00 (IWA MEMBER PRICE: £18.00)
All prices include VAT. For customers where VAT should not be applied, the VAT amount will be removed upon payment