Evaluation of algae related taste and odor problem in drinking water

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Source water goes through several processes before reaching to the customer’s tap. Quality of water which flows through the tap is directly related to the water quality in the reservoir, processes used in the drinking water treatment plant and the condition of the present distribution system. Taste and odor in the treated water affects the perception of the drinking water for the customers and causes them to relate it with health risks. This results with a decline in consumer reliance to the water supply system. Water authorities are not only searching for the cause of the problem, but also trying to find a solution which can be integrated to the existing Water Treatment Plant system. In this context, problems related with watershed should be determined and precautions should be taken based on these issues. In WTP’s, taste and odor problem caused by wrong plant operations should be avoided while treatment processes such as oxidation, adsorption and biofiltration processes should be tested for the removal of 2-MIB and Geosmin which can be percieved by the humanbeings even at 10 ng/L. Also, taste and oodor occurance in treated water caused by biological activity or DBP’s in distribution systems should be avoided. In this study, potential causes of taste and odor occurance during the travel of water from reservoir to consumer’s tap is stated along with the solutions.

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Taste and odor , Drinking water , Geosmin , 2 , MIB , Algae

Pamukkale University Journal Of Engineering Sciences

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Pamukkale University Journal Of Engineering Sciences