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AWWA QTC97009
- Tastes and Odors Removal and Production by Ozonation
- Conference Proceeding by American Water Works Association, 01/01/1997
- Publisher: AWWA
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This paper reviews the application of ozone to achieve Cryptosporidium inactivation and taste and odor (T&O) removal in conjunction with softening of a high total organic carbon (TOC) drinking water supply. The case study evaluates the integration of ozone in the City of Appleton, Wisconsin, lime softening plant with emphasis on ozonation for T&O reduction. The water supply for the plant is Lake Winnebago which is characterized by a hardness of 300 mg/L as CaCO3, TOC ranging from 8 to 20 mg/L and severe T&O occurrences associated with geosmin and cyclocitral. Ozonation was evaluated at various process locations including prior to treatment and following softening and recarbonation. T&O reduction was measured using the Flavor Profile Analysis and closed loop stripping analysis.
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