AWWA WQTC64063

The use of ultraviolet (UV) light at low doses for disinfection of a wide array of pathogens is wellproven. Also, UV light at higher doses coupled with peroxide addition has been shown togenerate hydroxyl radicals and oxidize taste and odor compounds. In the past, these twoprocesses have been mutually exclusive because of the costs associated with different levels ofUV light needed for disinfection compared to oxidation. However, recently UV equipmentmanufacturers have developed dual purpose UV systems that, when sized appropriately, have theflexibility to operate in "disinfection" mode during the most of the year and in "advancedoxidation" mode during the taste and odor season to oxidize taste and odor compounds.Across the United States, taste and odor events have been the focus of public attention for onewater utility. Several water utilities are currently evaluating the dual purpose UV equipment asone option to oxidize taste and odor and do not understand the differences between UVdisinfection and UV advanced oxidation (UV/AOP) for taste and odor destruction.This paper describes the following items:mechanisms of UV/AOP for taste and odor reduction;factors affecting UV/AOP performance;the differences between UV disinfection and UV/AOP for taste and odoroxidation;the terminology used with both technologies;the previous evaluations and number of utilities using UV/AOP technology;the feasibility of using UV light and peroxide for oxidation of taste and odorcompounds;a cost comparison of UV disinfection versus advanced oxidation of taste andodor compounds; and,conclusions and recommendations for water utilities considering UV/AOP fortaste and odor control. Includes 14 references, tables, figures.

Product Details

Edition:

Vol. - No.

Published:

11/01/2006

Number of Pages:

13

File Size:

1 file , 400 KB