Efficiency of membrane processes for taste and odor removal.

Abstract

The occurrence of tastes and odors (T&O) in drinking water is considered as one of the main problems by the drinking water companies. Thus, several treatment processes were developed over the years to control T&O including air stripping, activated carbon and oxidation using ozone. However, little information is available in the literature on the use of… (More)

Topics

  • Presentations referencing similar topics