Taste and Odor Control 

Taste and Odor Control 

Water Technologies
  • English
X

Contact


search

  • Water Technologies
    • Products
    • Services
    • Parts
    • Food and Beverage Industry
    • Life Sciences Industry
    • Marine Industry
    • Mining Industry
    • Oil and Gas Industry
    • Power Industry
    • Semiconductor and Solar Industry
    • Drinking Water Treatment
    • Municipal Wastewater Treatment
    • Aquatics and Leisure
    • Applications
    • About Us
    • Videos
    • Site Map
  • Applications
    • Aquatic Water Treatment
    • Corrosion and Biofouling Protection
    • Drinking Water Treatment
    • Groundwater Remediation
    • High Purity Water
    • Industrial Process Water
    • Odor and Vapor Control
    • Oil & Gas Produced Water
    • Sludge & Biosolids Treatment
    • Wastewater Treatment
    • Water Recycle & Reuse
    • Water and Wastewater Library
    • Find a Case Study
  • Drinking Water Treatment
    • Arsenic Removal
    • Chemical Feed and Control
    • Disinfection
    • Disinfection By-Products Removal
    • Dissolved Metals Removal
    • Fluoridation
    • Hexavalent Chrome Removal
    • Mercury Removal
    • Perchlorate Removal
    • Softening - Hardness Removal
    • Taste and Odor Control
    • TOC Reduction
    • VOC Removal
    • Water Filtration
    • Water Quality Analyzers and Process Control
  • Taste and Odor Control

Taste and Odor Control

One of the most common treatment challenges for municipal drinking water systems utilizing surface water sources is the control of taste and odor.  Many municipalities seek to control taste and odor issues to minimize consumer complaints and for aesthetic reasons versus health-based regulations.

Taste and Odor Control
Carbon adsorption provides a safe, economical choice for odor and taste control

The most commonly reported taste and odor compounds, geosmin and MIB (2-methylisoborneol) are produced in surface water sources by naturally occurring cyanobacteria (blue-green algae) or actinomycetes bacteria.  Geosmin and MIB typically produce earthy or musty tastes and odors in water streams and can be detected at very low (part per trillion) concentration levels.

 

While there are no health-based regulations for taste and odor in drinking water, aesthetic secondary standards are commonplace, and many municipalities seek to control taste and odor issues to minimize consumer complaints.  Oftentimes, taste and odor episodes in drinking water supplies are seasonal, often in warm weather months with mid/late summer being the peak for many locations.

Among the methods to control taste and odor in drinking water, one of the more common technologies used is granular (GAC) or powdered (PAC) activated carbon.  In cases where taste and odor episodes are relatively short (only a few weeks) the most common treatment method is usage of PAC until the taste and odor excursion passes.  In cases where taste and odor episodes are longer, or there are other needs for organic removal, GAC will be employed.

Siemens Water Technologies offers our full line of Westates® granular and powdered activated carbon products for reduction of taste and odor in drinking water applications.  Our carbons are ANSI/NSF Standard 61 classified for potable water use, and are extensively quality checked at our State certified environmental and carbon testing laboratory located in Los Angeles, CA.  Siemens’ laboratory is fully equipped to provide complete quality control analyses using ASTM standard test methods in order to assure the consistent quality of all Westates® carbons. 

Siemens also provides reactivation services for the safe, environmentally friendly disposal of spent activated carbons used in drinking water treatment.  We operate three fully permitted reactivation facilities and provide carbon exchange services from our network of service branches across the United States.

top of page

Contact Us

For more information about taste and odor control removal for your drinking water applications,contact the Information Desk, Monday through Friday, 8 a.m. to 5 p.m., Eastern Standard Time: 1.866.926.8420 or 1.724.772.1402 or information.water@siemens.com.

top of page

Taste and Odor Control Case Study

Membranes Solve Taste, Odor and Turbidity Problems on a Fast Track Schedule

The North Clackamas County Water Commission (NCCWC) is made up of the Sunrise Water Authority, Oak Lodge Water District and the City of Gladstone. The plant operated well under most water quality conditions including algae blooms and seasonal taste and odor events. However, when turbidity levels reached 10 NTU, the plant was shut down and the Commission was required to purchase additional water from a neighboring agency to meet their demands.  Turbidity events historically resulted in plant shutdowns ranging from 15 to 30 days a year.

In addition to the treatment challenges, the Authority needed additional supply in less than 2 years to meet increasing system demands.

Read Full Case Study

Taste and Odor Case Study
top of page
Print
Contact Us

Featured Products and Services

Activated Carbon Medias - Granular Carbon
Activated Carbon Medias - Powdered Carbon
Carbon Adsorber Systems - Liquid Phase
Spent Carbon Reactivation Service
Carbon Removal and Installation Service
Ultrafiltration Membrane Systems
Chlorine Dioxide Generation

Taste and Odor Control Case Studies

Largest Microfiltration Plant in the World for Potable Water Treatment Uses MEMCOR® CS
Treating Water With Chlorine Dioxide Reduces THMs, Improves Taste for Arkansas Water Treatment Plant
Use of Chlorine Dioxide Improves Taste and Odor and Controls THMs

Sign up for our FREE newsletter.
First Name:
Email:
We respect your privacy and will never sell or rent our subscriber list.
© Siemens AG 2011 - Water Technologies
Corporate Information | Privacy Policy | Terms Of Use | Digital ID