ASSESSMENT OF MEMBRANE PROCESSES FOR TASTE AND ODOUR REMOVAL

The objective of the paper was to evaluate the performances of various membrane technologies (ultrafiltration, ultrafiltration with powdered activated carbon, nanofiltration, low pressure reverse osmosis - and reverse osmosis) for control of tastes and odours. Test conditions, analysis methods (Large Volume Gas Chromatography), results and discussions. A table presents odour thresholds of various chlorination by-products or their biological transformation metabolits.