A review on advanced oxidation processes for the removal of taste and odor compounds from aqueous media

被引：333

作者：

Antonopoulou, M. ^{[1
]}

Evgenidou, E. ^{[2
]}

Lambropoulou, D. ^{[2
]}

Konstantinou, I. ^{[1
]}

机构：

[1] Univ Patras, Dept Environm & Nat Resources Management, GR-30100 Agrinion, Greece

[2] Aristotle Univ Thessaloniki, Dept Chem, Thessaloniki 54124, Greece

来源：

WATER RESEARCH | 2014年 / 53卷

关键词：

Advanced oxidation processes; Drinking water; Taste and odor; Compounds; Water treatment; PHOTOCATALYTIC DEGRADATION; DRINKING-WATER; CATALYZED OZONATION; 2-MERCAPTOBENZOTHIAZOLE DEGRADATION; ACTIVATED CARBON; VISIBLE-LIGHT; WASTE-WATER; GEOSMIN; 2-METHYLISOBORNEOL; MIB;

D O I：

10.1016/j.watres.2014.01.028

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

In view of the global concern about the occurrence of taste and odor (T&O) compounds in waters for drinking water supply and the necessity for the development of more innovative and efficient technologies for water treatment and depuration, the focus of this study is to provide a state of the art overview on current knowledge for the application of advanced oxidation technologies for the treatment of T&O compounds in aquatic media. The most representative and newly emerging compounds belonging to the major groups of T&O compounds, such as geosmin, methylisoborneol, benzothiazoles, mercaptans and sulfides as well as aromatic and other miscellaneous T&O compounds, are included in the systematic overview. The current data has been compiled and extensively discussed in terms of the degree of degradation, reaction kinetics, effect of operational parameters and water quality, identity of intermediate and final products and possible transformation pathways. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：215 / 234

页数：20

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