Assessment of membrane processes for taste and odour removal

The occurrence of tastes and odours (T&O) in potable water is considered one of the main problems by the drinking water companies. Thus, several treatment processes have been developed over the years to control T&O, including air stripping, activated carbon and oxidation using ozone. However, little information is available in the literature on the use of membranes for T&O removal. Therefore, the objective of this paper is to present potential of membrane processes for the removal of taste and odour-causing compounds. Several membranes were tested including ultrafiltration (UF), UF combined with powdered activated carbon (PAC), nanofiltration (NF) and low pressure reverse osmosis (LP RO) membranes. Combination of UF with PAC was found to be effective for T&O control. The use of NF or LP RO is still unclear in the objective of T&O control.