Abstract
Istanbul, one of the most crowded cities in the world with approximately 15 million population, has various surface water sources. The city is recently having taste and odor problem originating from 2-MIB and Geosmin due to algal blooms occurring in these water sources. The aim of this study is not only to evaluate the removal of taste and odor compounds in water treatment plants, but also to improve the efficiency of existing removal processes along with suggesting new processes that are effective for the removal of these compounds. In this context; measurements were evaluated along with performing the experiments for the alternative chemicals and a detailed cost analysis were made for the proposed new processes. In 5 main water treatment plants of ISKI, removal efficiencies with ozonation were 2-14% for TOC, 35-62% for 2-MIB and 34-52% for Geosmin, between the years 2013-2016. According to the experimental results, applying 10 mg/L powdered activated carbon with alum provided the highest removal efficiency for 2-MIB (50%) and Geosmin (66%) while TOC removal was higher with FeCl3 (38%). UV254 removal was within the range of 60-70% for all three coagulants. Turbidity removal was quite higher with FeCl3 compared to PACl. Finally, the applicability of peroxone process to the existing plants were evaluated. According to the calculations, unit cost for a water treatment plant with a 100,000 m3/day capacity was found as 0.027 $/m3 (0.14 TL/m3) for the peroxone system. This cost is 20% higher than a sole ozonation system.
Highlights
Arıtılarak tüketiciye sunulan suyun güvenilirliğini azaltan en önemli faktörlerden biri olan tat ve koku sorunu, suyun içme suyu olarak tüketiminde isteksizliğe neden olmaktadır [1]
Removal of 2-MIB and Geosmin with powdered activated carbon were investigated in the presence of different coagulants through several experiments
According to the results obtained from these experiments, the highest removal of Geosmin and 2-MIB with the 10 mg/L powdered activated carbon (PAC) dosage was in the presence of alum as a coagulant, while the highest total organic carbon (TOC) removal was achieved in the presence of FeCI3 coagulant
Summary
Son yıllarda su kaynaklarında tat ve koku sorunu yaşamakta ve bu soruna geri havza ve su arıtma tesisinde çözüm aramaktadır. İSKİ’nin su arıtma tesislerinde (Tesis 1, Tesis 2, Tesis 3, Tesis 4 ve Tesis 5) organik bileşiklerin sebep olduğu tat ve koku sorununun çözümünde başarılı başlıca prosesler; havalandırma, fizikokimyasal arıtma, ön ozonlama, toz aktif karbon ilavesi olarak sıralanabilir. Tesis 2’deki su arıtma tesisleri (Tesis 2-a) ve Tesis 2-b), Terkos, Istranca ve Sazlıdere sularının karışımından (büyük bölümü Terkos ve Istranca suları) su almakta, çoğunlukla halihazırda bulunan ön ozonlama ünitesi ile ek olarak toz aktif karbon ilave edilmeksizin, alg temelli tat ve koku giderilebilmektedir. Tat ve koku sorununun yoğun olarak yaşandığı ve Tesis 1’e su temin edilen ana su kaynağı olan baraj gölünden alınan ham su numunesindeki 2-MIB ve Geosmin değerleri, 2011-2015 yılları için grafikleştirilerek Şekil 2’de verilmiştir. İSKİ su arıtma tesislerindeki farklı ünitelerdeki temas süreleri ile bu ünitelerde uygulanan ortalama kimyasal madde (Ozon, Alum, FeCl3, TAK, Klor) dozları Tablo 1’de verilmiştir. Tesis 1’in ana su kaynağından gelen ham suda 2011-2015 yılları arasında gözlenen tat ve koku bileşikleri konsantrasyonları
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