Formation of aldehyde during ozonation of taste and odour compounds in water

Journal of Water Supply: Research and Technology - AQUA

Volumn 62, Issue 2, 2013, Pages 120-128

  Qi, Fei ^a,c   Xu, Bingbing ^b   Feng, Li ^a   Chen, Zhonglin ^c   Zhang, Liqiu ^a   Sun, Dezhi ^a  

^a BEIJING FORESTRY UNIVERSITY   (China)

^b CHINESE RESEARCH ACADEMY OF ENVIRONMENTAL SCIENCES   (China)

^c HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

2,4,6 trichloroanisole; 2 methylisoborneol; Aldehyde; Ozonation; Taste and odour

Indexed keywords

2 ,4 ,6-TRICHLOROANISOLE; 2-METHYLISOBORNEOL; HYDROXYL RADICALS; OZONATION PROCESS; PRODUCTION OF; REMOVAL EFFICIENCIES; SEVERAL VARIABLES; TASTE AND ODOUR;

ALDEHYDES; OZONE; OZONIZATION;

OZONE WATER TREATMENT;

ALDEHYDE; FORMATION MECHANISM; HYDROXYL RADICAL; ODOR; OZONE; PH; POLLUTANT REMOVAL; TASTE;

EID: 84877659164     PISSN: 00037214     EISSN: None     Source Type: Journal    
DOI: 10.2166/aqua.2013.039     Document Type: Article

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