摘要
阐述了饮用水消毒副产物(DBPs)产生的影响因素,分析了天然有机物(NOM)、温度、pH、接触时间、氯用量和余氯浓度等各种因素对产生DBPs种类和数量的影响,提出了控制DBPs应从去除其前体物NOM,改变消毒工艺或采用新的消毒剂以及去除已生成的DBPs三方面入手。
Influencing factors of disinfection by-products(DBPs)formation during disinfection were reviewed.These factors,such as natural organic matter(NOM),temperature,pH,contacting time,dosage of chlorine and concentration of residual chlorine on the formed species and amount of DBPs were analyzed.It suggested that in order to reduce DBPs,the three approaches were important:removal of its precursor-NOM,change of disinfection method or application of new disinfectant and removal of the existing DBPs.
出处
《供水技术》
2008年第2期16-20,共5页
Water Technology
关键词
DBPS
消毒
控制工艺
DBPs
disinfection
control techniques
