Comparison between ozone and ferrate in oxidising geosmin and 2-MIB in water

G. Park, M. Yu, J. Go, E. Kim, H. Kim

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

17 Scopus citations

Abstract

Among the chemicals causing taste and odour (T&O) in drinking water, the most commonly identified and problematic ones are geosmin and 2-MIB (2-methylisoborneol). Since the reported odour thresholds of geosmin and 2-MIB are as low as 4 and 8.5 ng/L, respectively, they are not readily removed by conventional water treatment processes. In this study, ozone (O3) and ferrate (Fe(VI)) were applied to oxidise geosmin and 2-MIB. Their performances were compared in terms of removal efficiency of geosmin and 2-MIB. In the case of O3, removal efficiency of geosmin and 2-MIB ozonation at different initial O3 doses, H2O2/O3 ratios and water temperatures were evaluated. The oxidation rates of geosmin and 2-MIB by Fe(VI) were measured within pH 6-8. The effect of H2O2 addition was also evaluated. In summary, O3, especially with H2O2, could almost completely oxidise geosmin and 2-MIB, while Fe(VI) could not oxidise them more than 25% at any pH that was considered in this study. This was attributed to the structure of the organics and high reaction selectivity of Fe(VI). Further study should be conducted to find the reason of inhibition of oxidation by Fe(VI).

Original languageEnglish
Title of host publicationOff-Flavours in the Aquatic Environment VII
EditorsS.B. Watson, B. Brownlee, G. Burlingame, J. Ridal
Pages117-125
Number of pages9
Edition5
DOIs
StatePublished - 2007

Publication series

NameWater Science and Technology
Number5
Volume55
ISSN (Print)0273-1223

Keywords

  • 2-methylisoborneol
  • Ferrate
  • Geosmin
  • Hydrogen peroxide
  • Oxidation
  • Ozone
  • Taste and odour

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