Role of oxidants and disinfectants on the removal, masking and generation of tastes and odours

被引：32
作者：
A. Bruchet
J.P. Duguet
I.H.(Mel) Suffe
机构：
[1] CIRSEE,Suez Environment –
[2] Société Anonyme de Gestion des Eaux de Paris,Department of Environmental Health Sciences, School of Public Health
[3] (SAGEP),undefined
[4] University of California,undefined
来源：
Reviews in Environmental Science and Biotechnology | 2004年 / 3卷 / 1期
关键词：
disinfectants; generation; masking; odour; oxidants; removal; tastes;
D O I：
10.1023/B:RESB.0000040011.81065.25
中图分类号：
学科分类号：
摘要：
This paper summarises theadvantages and disadvantages effects of themost commonly used oxidants and disinfectants:chlorine, ozone, advanced oxidation withozone/hydrogen peroxide, chlorine dioxide,potassium permanganate and chloramines, ontastes and odours present in natural anddrinking waters. Case studies are presentedwhich illustrate the generation of odorousby-products such as chlorophenols, iodinatedtrihalomethanes, aldehydes, the masking effectbetween earthy-musty and chlorinous odours andthe removal of odorous algal metabolites oranthropogenic pollutants by ozone alone orozone coupled with hydrogen peroxide.
引用
收藏
页码：33 / 41
页数：8
相关论文
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