Abstract
AbstractOdor problems in drinking water have drawn worldwide concern. Chlorine oxidation of odor in water can produce disinfection byproducts (DBPs). In this study, effect of disinfection method (common disinfections (sodium hypochlorite disinfection, chloramine disinfection, chlorine dioxide disinfection), synergistic disinfection of chlorine dioxide and sodium hypochlorite, sequential chlorine disinfection, and UV synergistic disinfection) on odor and DBP control in drinking water treatments were investigated. The results showed that chloramine and chlorine dioxide could better control odor and DBP. The best ratio of sodium hypochlorite to chlorine dioxide (synergistic disinfection) for odor and DBP control was 1:1. UV synergistic disinfection (compared with chloramine and chlorine dioxide) had little effect on odor and DBP control. Disinfection methods showed little effect on odor and DBP control during pre-chlorination + conventional water treatment process. Odor and DBP could be efficiently controlle...
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