Tacoma controls tastes and odours with ozone
Keyword(s):
The study is focussed on the conditions that would provide the best ozone oxidation to decrease the taste and odour of the water from Eagle Gorge Reservoir. This study incorporated advanced analytical methods, such as solid phase microextraction (SPME) and flavour profile analyses (FPA), to evaluate the best method for improving taste and odour. The study developed first-order relationships between ozone dose and the oxidation of several taste and odour compounds. The results focussed on the importance and interactions between ozone dose, pH, hydrogen peroxide and contact time.
1992 ◽
Vol 25
(2)
◽
pp. 291-298
◽
Keyword(s):
2019 ◽
Vol 1588
◽
pp. 17-24
◽
Keyword(s):
2016 ◽
Vol 1438
◽
pp. 10-21
◽
2013 ◽
Vol 1298
◽
pp. 1-8
◽
2016 ◽
Vol 408
(29)
◽
pp. 8289-8297
◽
2002 ◽
Vol 36
(20)
◽
pp. 4403-4409
◽