Method for removing smelly substances in water

A technology for removing odor substances and water, which is applied in the field of removing odor substances in water to achieve the effects of controlling membrane fouling, reducing membrane fouling, and eliminating odor substances.
CN103121732AInactive Publication Date: 2013-05-29SHANGHAI JIAO TONG UNIV

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHANGHAI JIAO TONG UNIV
Publication Date
2013-05-29
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a method for removing smelly substances in water, which comprises the following steps: 1. preparing an inorganic nano catalyst, an organic high-polymer basal film material, additives, a solvent and the like into a film casting solution at certain temperature, and preparing a flat or hollow-fiber or tubular inorganic-organic hybrid photocatalytic separation film; and 2. putting the inorganic-organic hybrid photocatalytic separation film on a film filter unit, and filtering smelly-substance-containing water to be treated in a dead end filtering or cross-flow filtering mode under the conditions of a proper light source. The photocatalytic unit and the film separation unit which are mutually independent are organically fused into one unit for operation, and thus, the invention can simultaneously have the advantages of both photocatalysis and film separation. The method disclosed by the invention has the advantages of simple technique, no need of reagents, high operation reliability, compact equipment and easy automatic control; and the method can effectively remove smelly substances in water, reduce the film pollution, prolong the service life of the film, and lower the technological cost.
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Description

technical field

[0001] The invention relates to a method for removing smell and taste substances in water, belonging to the technical field of water treatment. Background technique

[0002] The organic pollutants and eutrophication in the water body make the source water smell and smell to varying degrees. Smell and taste can be most intuitively judged by water drinkers, and are the earliest and most direct parameters for humans to evaluate the quality of drinking water. The United States discovered the problem of water body odor as early as the 19th century. In 2005, a survey of 59 drinking water treatment plants in the Great Lakes of North America found that as many as 20% of the water plants had serious odor problems. Different degrees of smell and taste problems have also been found in drinking water produced by some domestic waterworks, resulting in increasing complaints from consumers about the quality of tap water. The smell and smell of drinking water has always be...

Claims

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