Control of Odor-related Amino Acids in Taihu Lake by O3/H2O2 Process

Abstract:

With the off-flavor problem caused by chlorination of odor-related amino acids in Taihu Lake， the removal of O₃/H₂O₂ on odor-related amino acids in filtered water of a drinking water treatment plant of Taihu Lake and the impact factors were investigated. Result showed that the best dosages of O₃/H₂O₂ process were 1.5 mg/L O₃ and 0.06 mM H₂O₂， respectively， the removal rate of odor-related amino acids under the condition was up to 91.28%. The concentration of odor-related amino acids reduced to 484.62 ng/L， which has less potential of odorous problem during chlorination. Moreover， the bromate concentration reduced to 6.35 μg/L， which was lower than the limit of 10 μg/L. The removal rate of odor-related amino acids by O₃/H₂O₂ process increased with the temperature， and in the range of pH 6-8， the efficiency of O₃/H₂O₂ on odor-related amino acids removal increased when pH increased.

Key words:Taihu Lake;taste and odor;odor-related amino acids;O₃/H₂O₂ technology