摘要
介绍了饮用水中致嗅味物质的种类及来源,概括了国内外对饮用水中嗅味控制技术的研究进展,总结了氧化预处理、吸附预处理、生物处理等技术法对饮用水嗅味的去除效果,对今后自来水厂生产饮用水的工艺改进具有指导意义。
The paper introduces the kind and murce of taste and odor compounds in drinking water, and generalizes the re.searches on technology of controlling the taste and odor in drinking water at home and abroad. It is summarized that the effects on removing taste and odor compounds in drinking water by oxidation pretreatment, adsorption pretreatment, biology treatment, membrane technology and the technology combined of these all. It will make some guidances for Waterworks to improve the treatment in drinking water.
出处
《山西建筑》
2008年第3期191-193,共3页
Shanxi Architecture
关键词
饮用水
嗅味
研究进展
生物处理法
drinking water, taste and odor, the re.search progress, biological treatment method
