• AWWA WQTC64129
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AWWA WQTC64129

  • Removing T&O and Improving WQ with Biologically Active Carbon (BAC) Filter in Presence and Absence of Ozone: Pilot Scale Findings
  • Conference Proceeding by American Water Works Association, 11/01/2006
  • Publisher: AWWA

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This slide presentation outlines the pilot scale findings of a study on removing taste and odor (T&O) and improving water quality with biologically active carbon (BAC) filters in the presence and absence of ozone. Pilot objectives were to evaluate the effectiveness of:pilot pretreatment unit in removing particulate,organics and any T&O causing compounds;BAC filters for removing T&O in presence andabsence of ozone; and,impact of pH depression and peroxide addition onozonation for removing T&O. Observations include:G/S filter configuration will not result in any compromise in particleremoval;G/S and and A/S and filter performances are similar for natural organic matter (NOM);G/S provides better seat for biological attachment/growth and mayimprove NOM removal by biological degradation;ozone can provide 0.5-log inactivation of Giardia at an applieddose of approximately 2.5 mg/L (target a O3/TOC ratio of 0.5);at an ozone dose of 2.5-2.7 mg/L (O3/TOC ratio of 0.5) willprovide up to 75 percent MIB removal and 45% TTHMs reduction;adding H2O2 at a H2O2/O3 ratio may not enhance MIB removal; biological GAC (G/S) filters may provide up to 30-40 percent MIBremoval through biological oxidation;biological Anthracite filters (A/S) show 10-18 percent MIB removalthrough biological oxidation;a process train consisting of clarification - ozonation - GACbiofilters is expected to provide adequate particle, NOM and MIB(90% or more) removal;a process train consisting of clarification - GAC biofilters (withoutozone), NOM, MIB removal and TTHM reduction is expected to belower compared to the one including ozonation; and,MIB removal in this process train is expected to be in the 30 to 40percent range. Additional MIB removal need to be achieved withthe addition of PAC. Includes figures.

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