Combined Ozone Micro-Nano Bubble Oxidation and Powdered Activated Carbon Adsorption for Removal of Taste and Odor Compounds from Drinking Water
Algal-derived taste and odor compounds (2-methylisoborneol, 2-MIB, and geosmin, GSM) in drinking water sources are poorly removed by conventional treatment. This study systematically evaluated the standalone and combined performance of ozone micro-nano bubbles (O3-MNBs) oxidation and powdered activated carbon (PAC) adsorption for removing 2-MIB, GSM, and algal cells from source water. Results showed that O3-MNBs pre-oxidation achieved >97.5% removal of odorants at 400 ng·L−1 and 67.2% algal cell removal within 30 min. When applied as a deep treatment stage, the degradation rate constant (k) was 10.1%–25.6% higher than in pre-oxidation due to lower background matrix interference. Both pre-oxidation and deep treatment reduced effluent concentrations of 2-MIB and GSM to below 10 ng·L−1, with oxidation kinetics fitting pseudo-first-order models (R²>0.95). PAC adsorption of both compounds followed pseudo-second-order kinetics (R²>0.99), with GSM equilibrium adsorption capacity approximately 20.0% higher than that of 2-MIB. In pure water, adsorption capacity increased by >10.0% compared to raw water. Based on kinetic models, a quantitative prediction method was established for O3-MNBs oxidation and PAC adsorption processes, aiming to achieve efficient odorant removal and cost optimization, providing theoretical support for advanced drinking water purification and smart water plant construction.