Full Description

In the Le Pecq service area (Paris suburb), medicinal taste and odor problems have been occasionally observed. Thecause seems to be due to the slow formation of brominated phenols that occurs upon chlorination ofphenol contamination in the groundwater that contains bromide. The objectives of this project were:to identify the off-flavor causing compounds;to characterize conditions that lead to medicinal taste and odor during the water treatment process; and,to provide recommendations to prevent bad taste formation by optimizing the groundwatermanagement and treatment operating conditions. A global approach was implemented that included:extensive taste testing of finished waters leaving the different water treatment plants (TWP) toidentify medicinal taste occurrence (more than 1500 taste testing in 2001);an extensive sampling program of both ground and finished waters to identify and quantify phenoliccompounds (more than 300 samples collected);modeling of the groundwater pumping facility to characterize origins and residence time of thewater entering the different treatment plants;building of a database containing information relating to resources, treatment operating conditionsand T and, alab-scale study to investigate the contribution of different water quality parameters on medicinaltaste formation. The article describes the methodologyapplied to identify the off-flavor causing compounds, to characterize conditions that lead to medicinaltaste and odor during the water treatment process in order to provide recommendations to prevent badtaste formation by optimizing the groundwater management and treatment operating conditions. Includes 6 references, tables, figures.

Product Details

Edition: Vol. - No. Published: 06/15/2003 Number of Pages: 10File Size: 1 file , 490 KB