Skip to Main Content

Biosolids Processing Modifications for Cake Odor Reduction (Phase 3 of Identifying and Controlling the Municipal Wastewater Environment)

By
Gregory M. Adams
Gregory M. Adams
LACSD 1955 Workman Mill Road Whittier, CA 90601, Phone: (562) 699-7411, ext. 2113 - Office, Fax: (562) 692-9690 Email: gadams@lacsd.org
Search for other works by this author on:
Jay Witherspoon
Jay Witherspoon
CH2M HILL, 777 108th Avenue, NE, Suite 800, Bellevue, WA 98004, Phone: (425) 453-5005, ext. 5126 - Office
Search for other works by this author on:
Zeynep Erdal
Zeynep Erdal
CH2M HILL
Search for other works by this author on:
Bob Forbes
Bob Forbes
CH2M HILL
Search for other works by this author on:
David McEwen
David McEwen
CH2M HILL
Search for other works by this author on:
Ron Hargreaves
Ron Hargreaves
LACSD
Search for other works by this author on:
Matthew Higgins
Matthew Higgins
Bucknell University
Search for other works by this author on:
John Novak
John Novak
Virginia Tech
Search for other works by this author on:
IWA Publishing
Volume
7
ISBN electronic:
9781780403694
Publication date:
October 2008

Phase 3 of the overall WERF project was developed to study eight Phase 2 hypotheses in more depth, beginning in the laboratory (bench-scale) studies and continuing on to targeted investigations where the WERF team manipulated plant parameters at full scale to identify the best means of reducing biosolids cake odors. The Phase 3 research specifically sought ways to enhance anaerobicly digested and dewatered biosolids to reduce the odor levels in the biosolids end product, thereby reducing negatively perceived impacts on the environment or to the public when beneficially used on land.

The goal of the Phase 3 study was to provide a general application of findings to WERF subscribers who are seeking ways to reduce odors produced by anaerobicly-digested biosolids. The Phase 3 options summary present a general roadmap for wastewater treatment plant operators seeking to optimize biosolids processing and reduce biosolids cake odors.

Biosolids cakes with minimal odors lead to better public acceptance near biosolids management sites and in neighborhoods adjacent to WWTPs. Reduced odors also could open the WWTP dewatered biosolids cake to other recycling or disposal opportunities that are currently not used due to odor and other concerns (including on-plant site composting or storage). Additionally, significant cost savings could be realized by not requiring extensive odor control or other expensive options for containment and management of biosolids.

This title belongs to WERF Research Report Series

ISBN: 9781780403694 (eBook)

ISBN: 9781843397908 (Print)

Biosolids Processing Modifications for Cake Odor Reduction (Phase 3 of Identifying and Controlling the Municipal Wastewater Environment)
By: Gregory M. Adams, Jay Witherspoon, Zeynep Erdal, Bob Forbes, David McEwen, Ron Hargreaves, Matthew Higgins, John Novak
DOI: https://doi.org/10.2166/9781780403694
ISBN (electronic): 9781780403694
Publisher: IWA Publishing
Published: 2008

Download citation file:


×
This content is PDF only. Please click on the PDF icon to access.
Close Modal
This Feature Is Available To Subscribers Only

Sign In or Create an Account

Close Modal
Close Modal