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Updated: Jul 15, 2026
05:54
Controlled Odor Mimic Permeation Systems for Olfactory Training and Field Testing
Published on: January 28, 2021
Tacoma controls tastes and odours with ozone
1CH2M HILL 2300 North West Walnut Boulevard, Corvallis, OR 97330, USA. mark.carlson@ch2m.com
Summary
This study optimized ozone oxidation to improve water taste and odor. Key factors identified include ozone dose, pH, hydrogen peroxide, and contact time for effective water treatment.
Area of Science:
- Environmental Science
- Water Chemistry
- Analytical Chemistry
Background:
- Drinking water from Eagle Gorge Reservoir suffers from taste and odor issues.
- Ozone oxidation is a potential treatment method for improving water quality.
Purpose of the Study:
- To determine the optimal conditions for ozone oxidation to reduce taste and odor compounds in reservoir water.
- To investigate the relationships between ozone dose and the oxidation of specific taste and odor-causing substances.
Main Methods:
- Utilized advanced analytical techniques including solid phase microextraction (SPME) and flavour profile analyses (FPA).
- Developed first-order kinetic models to describe the oxidation of taste and odor compounds by ozone.
- Evaluated the impact of ozone dose, pH, hydrogen peroxide addition, and contact time on treatment efficacy.
Main Results:
- Established first-order relationships between ozone dose and the reduction of key taste and odor compounds.
- Identified significant interactions between ozone dose, pH, hydrogen peroxide, and contact time in the oxidation process.
- Demonstrated the effectiveness of ozone in improving the sensory quality of the water.
Conclusions:
- Optimized ozone oxidation parameters are crucial for effectively mitigating taste and odor in drinking water.
- Understanding the interplay between ozone dose, pH, hydrogen peroxide, and contact time is essential for efficient water treatment.
- Advanced analytical methods provide valuable insights into water quality improvement processes.
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