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Taste and Odour in Source and Drinking Water: Causes, Controls, and Consequences [Pehme köide]

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  • Formaat: Paperback / softback, 320 pages, kõrgus x laius x paksus: 234x156x18 mm
  • Ilmumisaeg: 15-Mar-2019
  • Kirjastus: IWA Publishing
  • ISBN-10: 1780406657
  • ISBN-13: 9781780406657
Teised raamatud teemal:
Taste and Odour in Source and Drinking Water: Causes, Controls, and ConsequencesSuurem pilt
  • Formaat: Paperback / softback, 320 pages, kõrgus x laius x paksus: 234x156x18 mm
  • Ilmumisaeg: 15-Mar-2019
  • Kirjastus: IWA Publishing
  • ISBN-10: 1780406657
  • ISBN-13: 9781780406657
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9781780406657.html
Märksõnad:
Taste and Odour in Source and Drinking Water provides an updated evaluation of the characterization and management of taste and odour (T&O) in source and drinking waters. Authored by international experts from the IWA Specialist Group on Off-flavours in the Aquatic Environment, the book represents an important resource that synthesizes current knowledge on the origins, mitigation, and management of aquatic T&O problems. The material provides new knowledge for an increasing widespread degradation of source waters and global demand for high-quality potable water. Key topics include:

early warning detection and source-tracking chemical, sensory and molecular diagnosis treatment options for common odorants and minerals source management modelling and risk assessment future research directions

Taste and Odour in Source and Drinking Water is directed towards a wide readership of scientists, engineers, technical operators and managers, and presents both practical and theoretical material, including an updated version of the benchmark Drinking Water Taste and Odour Wheel and a new Biological Wheel to provide a practical and informative tool for the initial diagnosis of the chemical and biological sources of aquatic T&O.
Editors xi
Author List xv
Chapter 1 Introduction 1(10)
Tsair-Fuh Lin
Susan Watson
Andrea M. Dietrich
I.H. Suffet
1.1 T&O in Drinking Water: History and Research
2(5)
1.2 Introduction of Book
Chapters
7(2)
References
9(2)
Chapter 2 The drinking water taste-and-odour wheel after 30 years 11(52)
I.H. Suffet
Scott Braithwaite
Yubin Zhou
Auguste Bruchet
2.1 Introduction
11(3)
2.2 Background
14(2)
2.3 Cause-and-Effect Relationships in Drinking Water Taste-and-Odour Problems
16(1)
2.4 FPA Evaluation
17(1)
2.5 Specific Taste-and-Odour Causing Compounds
18(23)
2.5.1 Earthy/musty/mouldy
18(12)
2.5.2 Chlorinous/ozonous
30(3)
2.5.3 Fragrant/vegetable/fruity/flowery
33(1)
2.5.4 Medicinal/phenolic
34(1)
2.5.5 Grassy/hay/straw/woody
35(1)
2.5.6 Fishy/rancid
36(1)
2.5.7 Marshy/swampy/septic/sulfurous
37(2)
2.5.8 Chemical/hydrocarbon/miscellaneous
39(2)
2.6 Taste and Mouth Feel/Nose Feel
41(3)
2.6.1 Sour/acidic
42(1)
2.6.2 Sweet
42(1)
2.6.3 Bitter
42(1)
2.6.4 Salty
43(1)
2.6.5 Mouth feel/nose feel
43(1)
2.6.6 Flavour-by-mouth
43(1)
2.7 Recent Case Studies of Odour Incidences
44(2)
References
46(17)
Chapter 3 Biological production of taste and odour compounds 63(50)
Susan Watson
Friedrich Juttner
3.1 Introduction
63(15)
3.2 VOCs Produced as Secondary Metabolites During Growth (Terpenoids, Thiols, Esters, Short Chain Hydrocarbons)
78(10)
3.2.1 Terpenoids
78(8)
3.2.2 Biogenic sulfides
86(1)
3.2.3 Amines and other nitrogenous VOCs
87(1)
3.3 VOC Induced by Loss of Cell Integrity and/or Death and the Activation of Catabolic Enzymes
88(8)
3.3.1 Oxylipins and polyunsaturated fatty acid (PUFA) derivatives
88(5)
3.3.2 Carotenoid derivatives
93(3)
3.4 Non-Specific VOC Release from (All) Decaying Biomass, Heterotrophic Bacteria, Fungi and Other Microorganisms
96(1)
3.4.1 Biogenic sulfides-II
96(1)
3.4.2 Microbial fermentation products
97(1)
3.5 Taste and Odour: Relationship with Cyanobacterial Toxins
97(1)
3.6 Changing Face of Biological Odour Production: Looking Forward
98(1)
References
99(14)
Chapter 4 Chemical analytical techniques for taste and odour compounds 113(30)
Auguste Bruchet
4.1 Introduction
113(2)
4.2 Target Chemicals and Detection Limits
115(3)
4.3 Closed-Loop-Stripping Analysis
118(3)
4.4 Static Head-Space Extraction
121(2)
4.5 Solid-Phase Micro-Extraction
123(2)
4.6 Dynamic Head Space Extraction
125(3)
4.7 Stir-Bar Sorptive Extraction
128(3)
4.8 Other Extraction Techniques
131(1)
4.9 Enhancing Sensitivity With Large Volume Injection
132(2)
4.10 Olfactory-GC/MS
134(2)
4.11 Conclusion
136(2)
References
138(5)
Chapter 5 Advances in sensory measurement determinations 143(24)
Andrea M. Dietrich
Pinar Omur-Ozbek
5.1 Introduction
143(1)
5.2 Types of sensory tests
143(3)
5.2.1 Affective tests
144(1)
5.2.2 Descriptive test
144(1)
5.2.3 Discrimination tests
145(1)
5.2.4 Threshold tests
145(1)
5.3 Established Methods to Assess Drinking Water Tastes and Odours
146(5)
5.3.1 Flavour profile analysis
146(2)
5.3.2 Threshold odour number
148(1)
5.3.3 Flavour rating analysis
149(1)
5.3.4 Determining thresholds
150(1)
5.4 Recent and Evolving Methods for Sensory Analysis of Drinking Water
151(6)
5.4.1 Attribute rating test
152(1)
5.4.2 Total intensity of odour
153(1)
5.4.3 2-of-5 test
154(1)
5.4.4 Ranking tests
155(2)
5.5 Consumer Feedback
157(3)
5.5.1 Consumer complaint surveillance
157(2)
5.5.2 Setting guidance levels for individual odourants
159(1)
5.6 Summary
160(1)
References
160(7)
Chapter 6 Removal of odourants from drinking water 167(44)
Chao Chen
Arash Zamyadi
Tsair-Fuh Lin
Daniel Gallagher
6.1 Introduction
167(7)
6.1.1 Overview of treatment of odourants
167(4)
6.1.2 Treatment of Geosmin and 2-MIB
171(3)
6.2 Activated Carbon Adsorption
174(12)
6.2.1 General knowledge about activated carbon adsorption
174(1)
6.2.2 Kinetics of adsorption by activated carbon
175(2)
6.2.3 Adsorption isotherm of activated carbon
177(3)
6.2.4 Activated carbon application in WTPs
180(6)
6.3 Oxidation
186(7)
6.3.1 Microbial metabolite-related odorous chemicals
186(3)
6.3.2 Volatile sulfur chemicals
189(4)
6.4 Case Studies for Routine Odour Removal
193(3)
6.4.1 Case study I: MIB removal by activated carbon adsorption in Beijing, China
193(1)
6.4.2 Case study II for routine odour removal
194(2)
6.5 Case Studies for Emergency Response
196(8)
6.5.1 Case study III: VSC removal by KMnO4 in odorous water problem in Wuxi, China
196(3)
6.5.2 Case Study IV: VSC removal by ozone
199(1)
6.5.3 Case Study V: Crude (4-methylcyclohexyl)methanol (MCHM) spill into the Elk River in West Virginia
200(4)
References
204(7)
Chapter 7 Management of T&O in source water 211(34)
Zhiquan Liu
Tsair-Fuh Lin
Michael Burch
7.1 Introduction
211(1)
7.2 The Fate of T&O Compounds in Lakes and Reservoirs
212(9)
7.2.1 T&O compounds in the influent and effluent
214(1)
7.2.2 Production of T&O compounds in source water
214(4)
7.2.3 Elimination of T&O compounds in source water
218(3)
7.3 Control of Odourant Producers
221(11)
7.3.1 Management of nutrients
221(3)
7.3.2 Control of planktonic cyanobacteria
224(7)
7.3.3 Control of benthic cyanobacteria
231(1)
7.4 Conclusions
232(1)
References
233(12)
Chapter 8 Characterization and removal of minerals that cause taste 245(36)
Andrea M. Dietrich
Ricard Devesa
8.1 Overview
245(1)
8.2 Tasting Drinking Water
246(3)
8.2.1 The sense of taste
246(1)
8.2.2 Role of temperature in taste
247(2)
8.2.3 Effect of water quality on taste thresholds
249(1)
8.3 International Aesthetic Guidelines
249(3)
8.4 Tastant Characteristics: Aggregate Measures of Water Quality
252(4)
8.4.1 Measuring and characterizing TDS
252(1)
8.4.2 Consumer preferences for TDS in drinking water
252(2)
8.4.3 Ability to discriminate between TDS concentrations in drinking water
254(2)
8.4.4 Taste characteristics of pH
256(1)
8.5 Taste Characteristics of Individual Minerals
256(7)
8.5.1 Qualitative and quantitative analysis of minerals
257(6)
8.6 Treatment Strategies that Alter Taste
263(11)
8.6.1 Removing tastants by traditional treatment techniques
263(1)
8.6.2 Thermal and membrane desalination processes
264(1)
8.6.3 Relevance of desalination for global treatment of water
265(1)
8.6.4 Rationalization for adding minerals to de-salted water
266(8)
8.7 Summary
274(1)
References
274(7)
Chapter 9 Risk management of public perception 281(16)
Gary Burlingame
Sarah Neiderer
Lisa Ragain
9.1 The Value of Communicating with the Public
281(2)
9.2 Risk Perceptions and Drinking Water Aesthetics
283(2)
9.3 Strategic Communication: Proactive and Reactive
285(2)
9.4 Risk Communication Planning
287(3)
9.5 Utilities Must Become the Trusted Source for Information
290(1)
9.6 Internal Communication Tools
291(2)
9.7 External Risk Communication Tools
293(4)
9.7.1 Trends in communication
296(1)
References 297(2)
Index 299